Application of 31P NMR spectroscopy in food analysis.: 1.: Quantitative determination of the mono- and diglyceride composition of olive oils

被引：92

作者：

Spyros, A ^{[1
]}

Dais, P ^{[1
]}

机构：

[1] Univ Crete, Dept Chem, NMR Lab, Iraklion 71409, Crete, Greece

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2000年 / 48卷 / 03期

关键词：

olive oil; P-31; NMR; monoglycerides; diglycerides;

D O I：

10.1021/jf9910990

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

This paper introduces a facile method to determine the amount of mono- and diglycerides in virgin olive oils. This method is based on the phosphorylation of the free hydroxyls of the mono- and diglycerides with 2-chloro-4,4,5,5-tetramethyldioxaphospholane and the integration of the appropriate peaks in the P-31 NMR spectrum. Quantitative P-31 NMR spectroscopy can be extended to the quantification of other constituents of olive oils bearing functional groups with labile protons.

引用

页码：802 / 805

页数：4

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