DETERMINATION OF PHENOLIC-COMPOUNDS IN VIRGIN OLIVE OIL BY REVERSED-PHASE HPLC WITH EMPHASIS ON UV-DETECTION

被引：94

作者：

TSIMIDOU, M

PAPADOPOULOS, G

BOSKOU, D

机构：

[1] Laboratory of Food Chemistry and Technology, Faculty of Chemistry, Aristotle University of Thessaloniki, Thessaloniki

来源：

FOOD CHEMISTRY | 1992年 / 44卷 / 01期

关键词：

D O I：

10.1016/0308-8146(92)90258-4

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

A method is described for the chromatographic separation and quantitative determination of phenolic compounds in virgin olive oil by high-performance liquid chromatography (HPLC) using gradient elution. For the determination of individual compounds molar absorptivities at 280 nm are calculated. A technique based on the use of four external standards (tyrosol, vanillic acid, syringic acid, o-coumaric acid) is applied in order to minimize errors due to different lambda(max) and epsilon(280). The method was applied successfully to olive oil samples.

引用

页码：53 / 60

页数：8

共 28 条

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