SIMPLE AND HYDROLYZABLE PHENOLIC-COMPOUNDS IN VIRGIN OLIVE OIL .2. INITIAL CHARACTERIZATION OF THE HYDROLYZABLE FRACTION

被引：109

作者：

MONTEDORO, G

SERVILI, M

BALDIOLI, M

MINIATI, E

机构：

[1] Istituto di Industrie Agrarie, University of Perugia, 06100 Perugia, Via S. Costanzo

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1992年 / 40卷 / 09期

关键词：

D O I：

10.1021/jf00021a020

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

This paper reports the preliminary characterization of unknown phenolic compounds in virgin olive oil, separated by HPLC using hydrolytic, chromatographic, and spectrophotometric techniques. It was possible to characterize oleuropeine aglycon and three hydrolyzable phenols containing (3,4-dihydroxyphenyl)ethanol or (p-hydroxyphenyl)ethanol.

引用

页码：1577 / 1580

页数：4

共 13 条

[1]

CHIMI H, 1988, REV FR CORPS GRAS, V35, P339

[2]

CORTESI M, 1983, RIV ITAL SOSTANZE GR, V60, P341

[3]

Montedoro G., 1972, Scienza e Tecnologia degli Alimenti, V2, P177

[4]

Montedoro G., 1978, In 'Flavor of foods and beverages' [see FSTA (1980) 12 6A363]., P247

[5] SIMPLE AND HYDROLYZABLE PHENOLIC-COMPOUNDS IN VIRGIN OLIVE OIL .1. THEIR EXTRACTION, SEPARATION, AND QUANTITATIVE AND SEMIQUANTITATIVE EVALUATION BY HPLC [J].

MONTEDORO, G ;

SERVILI, M ;

BALDIOLI, M ;

MINIATI, E .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1992, 40 (09) :1571-1576

[6]

MONTEDORO G., 1969, Rivista Italiana delle Sostanze Grasse, V46, P115

[7]

Ragazzi E., 1973, Rivista Italiana delle Sostanze Grasse, V50, P443

[8]

RONCERO AV, 1974, GRASAS ACEITES, V25, P269

[9]

SCHOPF C, 1949, LIEBIGS ANN CHEM, V563, P86

[10]

SERVILI M, 1989, IND ALIMENT-ITALY, V28, P14

← 1 2 →