Absolute method for the assay of oleuropein in olive oils by atmospheric pressure chemical ionization tandem mass spectrometry

被引：40

作者：

De Nino, A

Di Donna, L

Mazzotti, F

Muzzalupo, E

Perri, E

Sindona, G

Tagarelli, A

机构：

[1] Univ Calabria, Dipartimento Chim, I-87030 Arcavacata Di Rende, CS, Italy

[2] CRA, Ist Sperimentale Olivicoltura, I-87036 Arcavacata Di Rende, CS, Italy

来源：

ANALYTICAL CHEMISTRY | 2005年 / 77卷 / 18期

关键词：

D O I：

10.1021/ac050545h

中图分类号：

O65 [分析化学];

学科分类号：

070302 ; 081704 ;

摘要：

Oleuropein (OLP, 1), the active ingredient present (i) in food integrators extracted from olive leaves, (ii) in table olives, and (iii) in extra virgin olive oils is a nutraceutical whose health benefits have been widely documented. A new analytical method for its assay, which is based on the utilization of atmospheric pressure chemical ionization tandem mass spectrometry and on the use of a synthetic labeled analogue, the 4-trideuteriocarboxyoleuropein (2), as an internal standard, is presented. The results obtained with extra virgin olive oils from different cultivars and different Italian regions are discussed.

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页码：5961 / 5964

页数：4

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