Polyphenolic content in five Tuscany cultivars of Olea europaea L.

被引：173

作者：

Romani, A

Mulinacci, N

Pinelli, P

Vincieri, FF

Cimato, A

机构：

[1] Univ Florence, Dipartimento Sci Farmaceut, I-50121 Florence, Italy

[2] CNR, Ist Propagazione Specie Legnose, I-50018 Florence, Italy

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1999年 / 47卷 / 03期

关键词：

polyphenolic compounds; olive fruit; anthocyanins; oleuropein; verbascoside; solid-liquid extraction; HPLC-DAD; HPLC-MS;

D O I：

10.1021/jf980264t

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

In this study polyphenolic compounds extracted from olive fruits of five registered cultivars were analyzed. A solid-liquid extraction (LSE) procedure with Extrelut cartridge (diatomaceous earth) using different eluents was developed to obtain polyphenolic compounds. HPLC-DAD and HPLC-MS methods were applied for the quali-quantitative analysis of each fraction obtained from LSE. The results of this work show that the LSE procedure with diatomaceous earth cartridge supplies a rapid and reproducible fractioning method able to obtain a quantitative recovery of all compounds and to collect fractions directly analyzed by HPLC. A comparison among different cultivars shows significant quantitative differences in some polyphenols, such as verbascoside, anthocyanic compounds, and oleuropein derivatives.

引用

页码：964 / 967

页数：4

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