采用快速分离液相色谱-电喷雾电离飞行时间质谱联用技术（RRLC-ESI-TOF-MS）分析巴西初榨橄榄油中的酚类化合物概况。
Profile of phenolic compounds of Brazilian virgin olive oils by rapid resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry (RRLC-ESI-TOF-MS).
作者信息
Ballus Cristiano Augusto, Quirantes-Piné Rosa, Bakhouche Abdelhakim, da Silva Luiz Fernando de Oliveira, de Oliveira Adelson Francisco, Coutinho Enilton Fick, da Croce Dorli Mario, Segura-Carretero Antonio, Godoy Helena Teixeira
机构信息
Department of Food Science, Faculty of Food Engineering, University of Campinas (UNICAMP), Rua Monteiro Lobato 80, 13083-862 Campinas, SP, Brazil.
Research and Development of Functional Food Centre (CIDAF), PTS Granada, Avda. del Conocimiento s/n, Edificio Bioregión, 18016 Granada, Spain.
出版信息
Food Chem. 2015 Mar 1;170:366-77. doi: 10.1016/j.foodchem.2014.08.054. Epub 2014 Aug 24.
In recent years, agronomical researchers began to cultivate several olive varieties in different regions of Brazil to produce virgin olive oil (VOO). Because there has been no reported data regarding the phenolic profile of the first Brazilian VOO, the aim of this work was to determine phenolic contents of these samples using rapid-resolution liquid chromatography coupled to electrospray ionisation time-of-flight mass spectrometry. 25 VOO samples from Arbequina, Koroneiki, Arbosana, Grappolo, Manzanilla, Coratina, Frantoio and MGS Mariense varieties from three different Brazilian states and two crops were analysed. It was possible to quantify 19 phenolic compounds belonging to different classes. The results indicated that Brazilian VOOs have high total phenolic content because the values were comparable with those from high-quality VOOs produced in other countries. VOOs from Coratina, Arbosana and Grappolo presented the highest total phenolic content. These data will be useful in the development and improvement of Brazilian VOO.
近年来，农学家开始在巴西不同地区种植多个橄榄品种以生产初榨橄榄油（VOO）。由于尚无关于首批巴西初榨橄榄油酚类成分的报道数据，本研究的目的是使用快速分辨率液相色谱-电喷雾电离飞行时间质谱联用技术测定这些样品中的酚类含量。对来自巴西三个不同州的25个初榨橄榄油样品进行了分析，这些样品分别属于阿贝基纳、科罗内基、阿尔博萨纳、格拉波洛、曼萨尼拉、科拉蒂纳、弗拉托伊奥和MGS马里恩塞品种，且来自两季作物。共鉴定出19种不同类别的酚类化合物。结果表明，巴西初榨橄榄油的总酚含量较高，因为其数值与其他国家生产的优质初榨橄榄油相当。来自科拉蒂纳、阿尔博萨纳和格拉波洛的初榨橄榄油总酚含量最高。这些数据将有助于巴西初榨橄榄油的开发和改进。
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