Garrido-Delgado Rocío, Dobao-Prieto María del Mar, Arce Lourdes, Valcárcel Miguel
Department of Analytical Chemistry, Faculty of Sciences, University of Cordoba, Andalusian Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), Annex C3 Building, Campus of Rabanales, E-14071 Córdoba, Spain.
Department of Analytical Chemistry, Faculty of Sciences, University of Cordoba, Andalusian Institute of Fine Chemistry and Nanochemistry, International Agrifood Campus of Excellence (ceiA3), Annex C3 Building, Campus of Rabanales, E-14071 Córdoba, Spain.
Food Chem. 2015 Nov 15;187:572-9. doi: 10.1016/j.foodchem.2015.04.082. Epub 2015 Apr 24.
The characterisation of different olive oil categories (extra virgin, virgin and lampante) using Ion Mobility Spectrometry (IMS) was improved by replacing the multicapillary column (MCC) with a capillary column (CC). The data obtained with MCC-IMS and CC-IMS were evaluated, studying both the global and the specific information obtained after the analysis of the volatile fraction of olive oils. A better differentiation of the oil categories was obtained employing CC vs MCC, since the classification percentage obtained with the CC-IMS was 92% as opposed to 87% obtained with MCC-IMS; although in productivity analytical terms, MCC offer a faster analysis than GC. The specific information obtained was also used to build a database, with a view to facilitating the characterization of specific attributes of olive oils. A total of 26 volatile metabolites (aldehydes, ketones, alcohols and esters) were identified. Finally, as revealed by an ANOVA test, some volatiles differed markedly in content among the different categories of oil. The data obtained confirms the potential of IMS as a reliable analytical screening technique, which can be used to assign the correct category to an olive oil sample.
通过用毛细管柱（CC）替代多毛细管柱（MCC），改进了使用离子迁移谱（IMS）对不同类别橄榄油（特级初榨、初榨和粗榨）的表征。对用MCC-IMS和CC-IMS获得的数据进行了评估，研究了橄榄油挥发性成分分析后获得的整体信息和特定信息。与MCC相比，使用CC能更好地区分油的类别，因为CC-IMS获得的分类百分比为92%，而MCC-IMS为87%；尽管从分析效率来看，MCC比气相色谱（GC）分析速度更快。所获得的特定信息还用于建立一个数据库，以促进对橄榄油特定属性的表征。总共鉴定出26种挥发性代谢物（醛、酮、醇和酯）。最后，方差分析（ANOVA）测试表明，不同类别油中的一些挥发物含量存在显著差异。所获得的数据证实了IMS作为一种可靠的分析筛选技术的潜力，可用于为橄榄油样品确定正确的类别。
