Pérez-Camino M C, Moreda W, Cert A
Instituto de la Grasa, Consejo Superior de Investigaciones Cientificas, Avda. Padre García Tejero, 4, E-41012. Seville, Spain.
J Agric Food Chem. 2001 Feb;49(2):699-704. doi: 10.1021/jf001064w.
The evolution of 1,3- and 1,2-isomers of diacylglycerols (DGs) in olive oils obtained from healthy olives and the influence of the olive quality was studied. Healthy olive fruits yielded oils containing almost exclusively 1,2-isomers whereas altered olives produced oils with significant amounts of 1,3-isomers. Virgin olive oils obtained from various olive cultivars and stored at different temperatures showed triacylglycerol hydrolysis and diacylglycerol isomerization depending on the acidity and temperature. The results indicated that the relationship between acidity and total diacylglycerol content has scarce utility for detecting mild refined oil in virgin olive oil. On the other hand, the 1,3-/1,2-DG isomers ratio is useful for assessing the genuineness of virgin olive oils with low acidities during the early stages of storage.
研究了从健康橄榄中获得的橄榄油中甘油二酯（DGs）的1,3-和1,2-异构体的演变以及橄榄品质的影响。健康的橄榄果实产生的油几乎只含有1,2-异构体，而变质的橄榄产生的油含有大量的1,3-异构体。从不同橄榄品种获得并储存在不同温度下的初榨橄榄油显示出三酰甘油水解和甘油二酯异构化，这取决于酸度和温度。结果表明，酸度与总甘油二酯含量之间的关系在检测初榨橄榄油中的轻度精炼油方面实用性不大。另一方面，1,3-/1,2-DG异构体比率可用于评估储存初期低酸度初榨橄榄油的真伪。
