Analysis by HPLC-MS/MS of biophenolic components in olives and oils

被引：36

作者：

Bianco, A

Buiarelli, F

Cartoni, G ^{[1
]}

Coccioli, F

Muzzalupo, I

Polidori, A

Uccella, N

机构：

[1] Univ La Sapienza, Dipartimento Chim, I-00185 Rome, Italy

[2] Univ Calabria, CIRASAIA, Mediterranean Agrifood Res, I-87030 Arcavata Di Rende, CS, Italy

来源：

ANALYTICAL LETTERS | 2001年 / 34卷 / 06期

关键词：

HPLC-MS-/MS; biophenolic compounds; table olive; extra virgin oil;

D O I：

10.1081/AL-100103612

中图分类号：

O65 [分析化学];

学科分类号：

070302 [分析化学]; 081704 [应用化学];

摘要：

The aim of this work was to analyze by HPLC-MS-MS natural biophenolic compounds in complex natural samples like olives and olive oils. Eleven benzoic and cinnamic acids, vanillin and other eight biophenolic compounds were studied by liquid chromatography-atmospheric pressure ionization mass spectrometry/mass spectrometry with a Turbo Ion source in the negative mode. To confirm the specific presence. with great sensitivity, of such compounds in olive samples, in brine samples and in extravirgin olive oil the fragmentation of precursor ions into the product species acquisition was used in Multiple Reaction Monitoring (MRM) mode.

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收藏

页码：1033 / 1051

页数：19

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