Changes in phenolic content of olive during maturation

被引：108

作者：

Ryan, D ^{[1
]}

Robards, K ^{[1
]}

Lavee, S ^{[1
]}

机构：

[1] Charles Sturt Univ, Sch Sci & Technol, Wagga Wagga, NSW 2678, Australia

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 1999年 / 34卷 / 03期

关键词：

chromatography; mass spectrometry;

D O I：

10.1046/j.1365-2621.1999.00261.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Qualitative and quantitative data are presented for the phenolic content of cvs Manzanillo and Cucco based on separation by high performance liquid chromatography, HPLC, with ultraviolet, fluorescence and mass spectrometric detection. Oleuropein is the principal phenolic compound in olive and its concentration changed significantly during fruit development. Changes in the content of tyrosol, ligstroside and verbascoside were also observed but these were relatively smaller.

引用

页码：265 / 274

页数：10

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