Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862 Campinas, SP, Brazil.
Food Chem. 2014 Mar 1;146:558-68. doi: 10.1016/j.foodchem.2013.09.102. Epub 2013 Sep 25.
In Brazil, the consumption of extra-virgin olive oil (EVOO) is increasing annually, but there are no experimental studies concerning the phenolic compound contents of commercial EVOO. The aim of this work was to optimise the separation of 17 phenolic compounds already detected in EVOO. A Doehlert matrix experimental design was used, evaluating the effects of pH and electrolyte concentration. Resolution, runtime and migration time relative standard deviation values were evaluated. Derringer's desirability function was used to simultaneously optimise all 37 responses. The 17 peaks were separated in 19min using a fused-silica capillary (50μm internal diameter, 72cm of effective length) with an extended light path and 101.3mmolL(-1) of boric acid electrolyte (pH 9.15, 30kV). The method was validated and applied to 15 EVOO samples found in Brazilian supermarkets.
在巴西，特级初榨橄榄油（EVOO）的消耗量正在逐年增加，但目前还没有关于商业 EVOO 中酚类化合物含量的实验研究。本工作旨在优化已在 EVOO 中检测到的 17 种酚类化合物的分离。采用 Doehlert 矩阵实验设计，评估 pH 值和电解质浓度的影响。评估了分辨率、运行时间和迁移时间相对标准偏差值。Derringer 的适宜性函数用于同时优化所有 37 个响应。使用带有扩展光路的熔融石英毛细管（50μm 内径，72cm 有效长度）和 101.3mmolL(-1)硼酸电解质（pH 9.15，30kV），可在 19min 内分离出 17 个峰。该方法经过验证，并应用于巴西超市中发现的 15 个 EVOO 样品。
