Murkovic Michael, Lechner Sonja, Pietzka Ariane, Bratacos Michael, Katzogiannos Evangellos
Department of Food Chemistry and Technology, Graz University of Technology, Petersgasse 12/2, Graz 8010, Austria.
J Biochem Biophys Methods. 2004 Oct 29;61(1-2):155-60. doi: 10.1016/j.jbbm.2004.04.002.
Virgin olive oil is well known for its high content of phenolic substances that are thought to have health-promoting properties. These substances also contribute to the distinctive taste of the oil. In this study, tyrosol, vanillic acid, luteolin, and apigenin were identified and quantified by liquid chromatography mass spectrometry (LC-MS). In the seven samples analysed, tyrosol, the most abundant, was in the range of 1.4-29 mg/kg, vanillic acid was in the range of 0.67-4.0 mg/kg, luteolin was in the range of 0.22-7.0 mg/kg, and apigenin was in the range of 0.68-1.6 mg/kg. It was also shown that in olive oil, squalene can be analysed by using a refractive index detector. In the samples analysed, squalene occurred in the range of 3.9-9.6 g/l.
初榨橄榄油因其富含酚类物质而闻名，这些酚类物质被认为具有促进健康的特性。这些物质也赋予了橄榄油独特的风味。在本研究中，通过液相色谱-质谱联用仪（LC-MS）对酪醇、香草酸、木犀草素和芹菜素进行了鉴定和定量分析。在所分析的七个样品中，含量最高的酪醇在1.4至29毫克/千克范围内，香草酸在0.67至4.0毫克/千克范围内，木犀草素在0.22至7.0毫克/千克范围内，芹菜素在0.68至1.6毫克/千克范围内。研究还表明，在橄榄油中，可以使用示差折光检测器分析角鲨烯。在所分析的样品中，角鲨烯的含量在3.9至9.6克/升范围内。
