Department of Humanities and Cultural Heritage, University of Udine, Vicolo Florio 2/B, 33100 Udine, Italy.
Department of Agricultural, Food, Environmental and Animal Sciences, University of Udine, Via Sondrio 2/A, 33100 Udine, Italy.
Food Chem. 2019 Jun 15;283:177-182. doi: 10.1016/j.foodchem.2018.12.120. Epub 2019 Jan 14.
The sterols and triterpene dialcohols composition is an important parameter to assess the authenticity of the high value and prone to adulteration extra virgin olive oil. The official methods used to carry out this analysis are time-consuming, labor-intensive and require a high amount of solvents. In this work a simple and time-saving method, based on two solid phase extraction (SPE) steps was developed. After oil saponification, the unsaponifiable matter was purified by polymeric SPE and then the sterols and triterpene dialcohols were isolated by an in-house packed small particle silica gel SPE and analyzed by GC-FID. Results obtained analyzing a sample of extra virgin olive oil, olive oil and refined olive pomace oil with the proposed method showed a good agreement with those obtained with the International Olive Council (IOC) official method. Thus, the use of the proposed method allows a rapid screening for extra virgin olive oils authentication.
甾醇和三萜二醇的组成是评估高价值和易掺假特级初榨橄榄油真实性的一个重要参数。用于进行此分析的官方方法既耗时又费力，并且需要大量溶剂。在这项工作中，开发了一种简单且省时的方法，基于两个固相萃取（SPE）步骤。在油皂化后，不皂化物通过聚合 SPE 进行纯化，然后甾醇和三萜二醇通过内部填充的小颗粒硅胶 SPE 分离，并通过 GC-FID 进行分析。用所提出的方法分析特级初榨橄榄油、橄榄油和精炼橄榄渣油的样品得到的结果与国际橄榄油理事会（IOC）的官方方法得到的结果非常吻合。因此，该方法的使用允许对特级初榨橄榄油的真实性进行快速筛选。
