Determination of furan fatty acids in extra virgin olive oil
Determination of furan fatty acids in extra virgin olive oil
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DOI：
10.1021/jf990857j
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发表时间：
2000-07-01
影响因子：
6.1
通讯作者：
Lercker, G
中科院分区：
文献类型：
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作者：
Boselli, E;Grob, K;Lercker, G
在 18 个转甲基化单品种特级初榨橄榄油样品中检测到 4 种不同的呋喃脂肪酸（F 酸）：甲基 10,13-环氧-11,12-二甲基十八烷-10,12-二烯酸酯 [diMeF(9,5)]、甲基 12,15-环氧-13,14-二甲基二十烷-12,14-d [diMeF(11,5)] 以及 diMeF(11,5) 的两种烯属衍生物，其侧链上具有一个不饱和度，与呋喃环共轭。通过正相高效液相色谱与毛细管气相色谱在线联用对转甲基油进行分析。在气相色谱分离步骤之后，通过使用与火焰离子化检测器串联安装的光电离检测器实现了对 F-酸的更具选择性的检测。油中酸的浓度范围在 50 ppb（方法的检测限）和 2.1 ppm 之间。检测到的二MeF(11,5)酸的烯属衍生物不是在样品制备或色谱分析过程中产生的假象。
The presence of 4 different furan fatty acids (F-acids) was detected in 18 samples of transmethylated monovarietal extra virgin olive oil: methyl 10,13-epoxy-11,12-dimethyloctadeca-10,12-dienoate [diMeF(9,5)], methyl 12,15-epoxy-13,14-dimethyleicosa-12,14-d [diMeF(11,5)] and both olefinic derivatives of diMeF(11,5) with one unsaturation on the side chains conjugated with the furan ring. Transmethylated oils were analyzed by normal phase high-performance liquid chromatography coupled on-line with capillary gas chromatography. After the gas chromatographic separation step, a more selective detection of F-acids was achieved by using a photoionization detector mounted in series with a flame ionization detector. The concentration off-acids ranged between 50 ppb (detection limit of the method) and 2.1 ppm in the oil. The olefinic derivatives of diMeF(11,5) acids detected were not artifacts created during the sample preparation or during the chromatographic analysis.