期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 53, 期 11, 页码 4331-4340出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf0501948
关键词
phenolic compounds; olive oil; secoiridoids; liquid chromatography; mass spectrometry
A simple and reproducible method for qualitative and quantitative analysis of phenolic compounds in virgin olive oils by solid-phase extraction (SPE), high performance liquid chromatography with diode array detector (HPLC-DAD), and HPLC-mass spectrometry (MS) in tandem mode was developed. The polar fraction was obtained from samples of three different virgin olive oils. Detection and quantification were performed at 280, 240, and 320 nm. For identification purposes, HPLC-MS/MS was equipped with turbo ion spray source in the negative-ion mode. Twenty compounds of twenty-three detected and quantified were characterized. The method showed satisfactory linearity (r > 0.99), good recovery, satisfactory precision, and appropriate limits of detection (LOD) and quantification (LOQ).
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