GC-RIS EVALUATION OF PHENOLIC-COMPOUNDS IN VIRGIN OLIVE OIL

被引：159

作者：

ANGEROSA, F ^{[1
]}

DALESSANDRO, N ^{[1
]}

KONSTANTINOU, P ^{[1
]}

DIGIACINTO, L ^{[1
]}

机构：

[1] IST SPERIMENTALE ELAIOTECN,I-65013 CITTA S ANGELO,ITALY

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1995年 / 43卷 / 07期

关键词：

PHENOLIC COMPOUNDS; VIRGIN; OLIVE OIL; MASS SPECTROSCOPY;

D O I：

10.1021/jf00055a010

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A new gas chromatographic method for detection of phenolic compounds in virgin olive oils was developed. Identification of chromatographic peaks was made by mass selective detection. The presence of a main peak at m/z 192 or at m/z 280, related only to tyrosol and hydroxytyrosol, evident in the mass spectra of linked phenols, was very profitable for assigning the phenolic nature to minor polar compounds extracted by methanal from virgin olive oil. Twelve structures are possible, and some of them are deemed more likely on the basis of the chemical behavior of the compounds studied. The presence of a ligstrosid aglycon containing no carbomethoxy group and of oleuropein aglycon derivatives was evidenced.

引用

页码：1802 / 1807

页数：6

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