期刊
FOOD CHEMISTRY
卷 100, 期 1, 页码 8-14出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2005.09.003
关键词
phenolic compounds; phospholipids; micellar liquid chromatography; direct sample injection; virgin olive oil
A simple HPLC method is reported for fast separation and determination of phenolic compounds (tyrosol, caffeic acid, p-coumaric acid and oleuropeina) and phospholipids (phosphatidylethanolamine and phosphatidyleholine) in virgin olive oil samples. The samples were diluted with 2-propanol and injected into the column directly without previous extraction. Samples with an olive oil content of up to 65% were injected without any problems. The analytes were separated on a C-18 column by a micellar mobile phase containing 0.07 M SDS and 2.5% 2-propanol at pH 3, and were detected at 210 nm. Linear calibration curves [r(2) > 0.997] were obtained with detection limits ranging from 0.052 to 0.16 mu g/g and 1 to 8.6% repeatability for the phenolic compounds. Several virgin olive oil samples were analysed and the recovery values were around 110%. (c) 2005 Elsevier Ltd. All rights reserved.
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