Lercker G, Rodriguez-Estrada M T
Department of Food Science, Istituto di Industrie Agrarie, Università di Bologna, Italy.
J Chromatogr A. 2000 Jun 9;881(1-2):105-29. doi: 10.1016/s0021-9673(00)00455-6.
The analysis of the "minor components" present in food lipids is usually hampered by the large diversity of compounds found in this fraction. High-purity degree reagents and solvents, good collection techniques and highly sensitive analysis are required in order to accurately identify and quantify these components. Chromatographic techniques have proven to be particularly suitable for these determinations, especially capillary gas chromatography. This study reports several analytical cases of the main classes of components of the unsaponifiable matter obtained from olive oils or food matrices.
食品脂质中“次要成分”的分析通常因该部分中发现的化合物种类繁多而受到阻碍。为了准确鉴定和定量这些成分，需要高纯度的试剂和溶剂、良好的收集技术以及高灵敏度的分析方法。色谱技术已被证明特别适用于这些测定，尤其是毛细管气相色谱法。本研究报告了从橄榄油或食品基质中获得的不皂化物主要成分类别的几个分析案例。
