Sensitive determination of phenolic acids in extra-virgin olive oil by capillary zone electrophoresis

被引：72

作者：

Pancorbo, AC ^{[1
]}

Cruces-Blanco, C ^{[1
]}

Carretero, AS ^{[1
]}

Gutiérrez, AF ^{[1
]}

机构：

[1] Univ Granada, Fac Sci, Dept Analyt Chem, Res Grp FQM 297, E-18071 Granada, Spain

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 2004年 / 52卷 / 22期

关键词：

phenolic acids; food analysis; capillary zone electrophoresis; antioxidant; olive oil;

D O I：

10.1021/jf0497399

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

A sensitive, rapid, efficient, and reliable method for the separation and determination of phenolic acids by capillary zone electrophoresis has been carried out. A detailed method optimization was carried out to separate 14 different compounds by studying parameters such as pH, type and concentration of buffer, applied voltage, and injection time. The separation was performed within 16 min, using a 25 mM sodium borate buffer (pH 9.6) at 25 kV with 8 s of hydrodynamic injection. With this method and using a liquid-liquid extraction system, with recovery values around 95%, it has been possible to detect small quantities of phenolic acids in olive oil samples. This is apparently the first paper showing the quantification of this specific family of phenolic compounds in virgin olive oil samples.

引用

页码：6687 / 6693

页数：7

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