Isolation and characterization of virgin olive oil phenolic compounds by HPLC/UV and GC-MS

被引：92

作者：

Tasioula-Margari, M ^{[1
]}

Okogeri, O ^{[1
]}

机构：

[1] Univ Ioannina, Dept Chem, Food Chem Lab, GR-45110 Ioannina, Greece

来源：

JOURNAL OF FOOD SCIENCE | 2001年 / 66卷 / 04期

关键词：

olive oil; phenolic compounds; HPLC; GC-MS;

D O I：

10.1111/j.1365-2621.2001.tb04597.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

This research examined the phenolic fraction of extra virgin olive oil samples from Lianolia variety olives grown in the region of Preveza, Greece. Phenolic compounds were extracted from oil samples, separated by reversed-phase high-performance liquid chromatography (HPLC), and characterized by gas chromatography-mass spectrometry(GC-MS) Both simple and complex phenols were detected with the latter being the most abundant. 3-4-Dihydroxyphenyl ethanol (hydroxytyrosol) and p-hydroxyphenyl ethanol (tyrosol) predominated among the simple phenols. Complex phenolic compounds were further separated by preparative HPLC and analyzed by GC-MS before and after hydrolysis. The presence of hydroxytyrosol and tyrosol derivatives was confirmed. Both derivatives were always present in greater quantities and made up an average exceeding 70% in all samples analyzed.

引用

页码：530 / 534

页数：5

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