Ollivier Denis, Artaud Jacques, Pinatel Christian, Durbec Jean Pierre, Guérère Michel
Laboratoire Interrégional de la Direction Générale de la Concurrence et de la Répression des Fraudes, 146 traverse Charles-Susini, 13388 Marseille Cedex 13, France.
J Agric Food Chem. 2003 Sep 10;51(19):5723-31. doi: 10.1021/jf034365p.
There is no data concerning the fatty acid and triacylglycerol composition of French virgin olive oil. Thus, these compositions were determined using 564 samples coming from four olive harvests (1998-1999 to 2000-2001). Among these 564 samples, 372 came from the four main French cultivars (Aglandau, Cailletier, Picholine, and Salonenque) and from both of the oldest French protected designations of origin: "Nyons" (cv. Tanche) and "Vallée des Baux". The fatty acid compositions took the different isomeric monounsaturated fatty acids (C16:1 and C18:1) into account. The eicosenoic acid is gondoic acid (20:1n-9) and was determined by dimethyl disulfide adduct using GC/MS. The use of propionitrile as a mobile phase for the HPLC analysis of the triacylglycerols led to better resolutions between triacylglycerols than those resolutions obtained with the mix of solvents recommended by the normalized method (acetone/acetonitrile). Of the samples, 88 had a 9-heptadecenoic acid level (17:1n-8) higher than 0.3% and 33 had a linolenic acid level higher than 0.9%, which are maximal values accepted by the International Olive Oil Council and the European Union. A linear discriminant analysis was carried out on 372 samples with the SAS system and particularly with STEPISC and CANDISC procedures. Variables (n = 37) representing the different fatty acids, the sum of saturated, monounsaturated, and polyunsaturated fatty acids, squalene, and triacylglycerols were used, thus allowing us to classify samples into six groups defined with 100% of well classified samples. These results constitute an original data bank that can be used to identify the origin of virgin olive oils.
目前尚无关于法国初榨橄榄油脂肪酸和三酰甘油成分的数据。因此，利用来自四个橄榄收获季（1998 - 1999年至2000 - 2001年）的564个样品测定了这些成分。在这564个样品中，372个来自法国四个主要品种（阿格兰多、凯列蒂尔、皮肖利内和萨洛嫩克）以及法国两个最古老的受保护原产地名称：“尼永”（坦切品种）和“阿尔勒谷”。脂肪酸成分考虑了不同的异构单不饱和脂肪酸（C16:1和C18:1）。二十碳烯酸为贡多酸（20:1n - 9），通过气相色谱/质谱联用仪使用二甲基二硫加合物进行测定。使用丙腈作为流动相进行三酰甘油的高效液相色谱分析，与归一化方法推荐的溶剂混合物（丙酮/乙腈）相比，能在三酰甘油之间实现更好的分离度。在这些样品中，88个样品的9 - 十七碳烯酸水平（17:1n - 8）高于0.3%，33个样品的亚麻酸水平高于0.9%，这是国际橄榄油理事会和欧盟认可的最大值。使用SAS系统，特别是利用STEPISC和CANDISC程序，对372个样品进行了线性判别分析。使用了代表不同脂肪酸、饱和脂肪酸、单不饱和脂肪酸和多不饱和脂肪酸总和、角鲨烯以及三酰甘油的变量（n = 37），从而使我们能够将样品分为六组，分类正确率达100%。这些结果构成了一个原始数据库，可用于鉴定初榨橄榄油的产地。
