HPLC analysis of the benzoic and cinnamic acids in edible vegetable oils [high pressure liquid chromatography]
2000
Cartoni, G.P. | Coccioli, F. | Jasionowska, R. | Ramires, D. (Universita La Sapienza, Rome (Italy). Dipartimento di Chimica)
英语. A method is proposed for the extraction and purification of the phenolic acids present in edible vegetable oils. An extract containing the acid compounds of virgin olive oils was investigated by HPLC. Four characteristic peaks were identified: vanillic acid (4-hydroxy-3-methoxybenzoic acid), vanillin (4-hydroxy-3-methoxybenzaldehyde), p-coumaric acid (trans-4-hydroxycinnamic acid) and ferulic acid (4-hydroxy-3-methoxycinnamic acid). These substances were confirmed by HPLC-mass spectrometry. Their determination in some edible vegetable oils was carried out by HPLC with spectrofluorimetric and UV detectors
显示更多 [+] 显示较少 [-]意大利语. In questo lavoro e' proposto un metodo di estrazione e purificazione degli acidi fenolici presenti negli oli vegetali alimentari. Nell'estratto di un olio extravergine di oliva, contenente i composti acidi, sono stati identificati tramite HPLC 4 picchi caratteristici: acido vanillico (acido 4-idrossi-3-metossibenzoico), vanillina (4-idrossi-3-metossi-enzaldede), acido p-cumarico (acido trans-4-idrossicinnan£co), acido ferulico (acido 4-idrossi-3-metossicinnamico). Tali sostanze sono state confermate tramite l'HPLC-spettrometria di massa. Il loro dosaggio, nei vari oli vegetali alimentari, e' stato eseguito utilizzando l'HPLC con rivelatori UV e spettrofluorimetrico
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