Fast Determination of Phenolic Compounds in Fatty Food Simulant with HPLC.pdf

11503 Asian Journal of Chemistry; Vol. 24, No. 4 (2012), 0000-0000 1 Fast Determination of Phenolic Compounds in Fatty Food Simulant with HPLC * 2 MO CHEN , JINLING WANG, YUCHUN ZHANG and KAI MENG 3 Graphic Arts College, Qufu Normal University, 80, Yantai Road, Rizhao, Shandong Province, 276826, P.R. China 4 *Corresponding author: E-mail: chenmoysj@126.com (Received : ; Accepted : ) AJC-0000 F 6 The phenolic compounds -vanillin, cinnamaldehyde, thymol, eugenol and isoeugenol- in olive oil, a fatty food stimulant and their stabili- 7 ties during thermal treatment were examined. The olive oil samples were diluted with the solution of isopropanol and chloroform (85:15 v/v). Chromatographic separation was performed on high performance liquid chromatograph (HPLC) with detection at 230 nm and 280 8 O 9 nm at 40 ºC. The samples were eluted gradiently using acetonitrile and water. The average recoveries were 98.9-102.1 % with standard 10 deviation below 2 %. The proposed analytical methods for phenolic compounds are sample, rapid, inexpensive. The method could be used 11 for stability testing and migration studies of the similarly structured additives in olive oil. O 12 Key Words: Phenolic compounds, Olive oil, HPLC analysis, Release, Migration.