Vichi Stefania, Pizzale Lorena, Conte Lanfranco S, Buxaderas Susana, López-Tamames Elvira
Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, Via Marangoni 97, 33100 Udine, Italy.
J Agric Food Chem. 2003 Oct 22;51(22):6564-71. doi: 10.1021/jf030268k.
Modifications of virgin olive oil subjected to accelerated storage were evaluated by HS-SPME analysis. To find a suitable marker of oxidative degradation, the volatile compounds showing variable concentration during the oxidative process have been identified and quantified by SPME coupled to GC-MS and GC-FID, respectively. The SPME analysis results were then compared with the parameters usually applied to assess the oxidative status of lipids, such as peroxide value, spectrophotometric absorbance, and loss of unsaturated fatty acids. Finally, the assessment of nonanal has been suggested as a marker of oxidative degradation. This rapid, inexpensive, and reliable method may allow screening of oils prior to testing by a panel of assessors.
通过顶空固相微萃取（HS-SPME）分析评估了经过加速储存的初榨橄榄油的变化。为了找到氧化降解的合适标志物，分别通过与气相色谱-质谱联用（GC-MS）和气相色谱-火焰离子化检测器联用（GC-FID）的固相微萃取（SPME）对氧化过程中浓度变化的挥发性化合物进行了鉴定和定量。然后将SPME分析结果与通常用于评估脂质氧化状态的参数进行比较，如过氧化值、分光光度吸光度和不饱和脂肪酸的损失。最后，已建议将壬醛的评估作为氧化降解的标志物。这种快速、廉价且可靠的方法可能允许在由一组评估人员进行测试之前对油进行筛选。
