Phenolic profile in the evaluation of commercial quince jellies authenticity

被引：46

作者：

Silva, BM

Andrade, PB

Valentao, P

Mendes, GC

Seabra, RM

Ferreira, MA

机构：

[1] Univ Porto, Fac Farm, CEQUIP, Lab Farmacognosia, P-4050 Porto, Portugal

[2] Univ Porto, Fac Farm, Lab Bromatol, P-4050 Porto, Portugal

来源：

FOOD CHEMISTRY | 2000年 / 71卷 / 02期

关键词：

D O I：

10.1016/S0308-8146(00)00134-5

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The phenolic profiles of 12 samples of Portuguese commercial and one home-made quince jelly were determined by reversed-phase HPLC/DAD, in order to evaluate their authenticity. Two different extraction methods were needed for the complete definition of quince jelly profile, one of them including an Amberlite XAD-2 cleaning step. These analyses showed that all samples presented a similar profile composed of at least eight identified phenolic compounds. None of the samples were fraudulently adulterated by the addition of pear or apple, since they did not contain arbutin, the characteristic compound of pear, nor phloretin 2'-xylosylglucoside and phloretin 2'-glucoside, considered the chemical markers of apple. All samples exhibited 5-HMF, a sugar derivative, as the major compound. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：281 / 285

页数：5

共 17 条

[1] Development of an HPLC/diode-array detector method for simultaneous determination of sodium benzoate and phenolic compounds in quince jam [J].