010213A 01 APP Olive Oil PerkinElmer（010213 01应用橄榄油PerkinElmer）.pdf

OLIVE OIL REFERENCE BOOK Table of ConTenTs Analysis of FAMEs – FAEEs and Quantification of Waxes 7 Determination of 3,5 – Stigmastadiene Content 10 Total Sterols and Uvaol + Erythrodiol 12 Determination of the Acidic Compostion of Triglycerides and Trans Fatty Acids 15 Determination of ∆ECN42 and Trilinolein Content 17 Determination of 2- Glyceryl monopalmitate 19 Determination of Olive Oil Purity and Degree of Oxidation using the LAMBDA XLS 21 Determination of Aliphatic Alcohols 23 Group Separation of Total Sterols and Aliphatic Alcohols in Olive Oil by HPLC 25 Advantages of Adulterant Screen for Detection of Olive Oil Adulteration by Attenuated Total Reflectance (ATR) FT-IR 27 Rapid Measurement of Olive Oil Adulteration with Soybean Oil with Minimal Sample Preparation using DSA/TOF 31 Detecting the Adulteration of Extra Virgin Olive Oil by Controlled Cooling DSC 35 Determination of Low Levels of Benzene, Toluene, Ethylbenzene, Xylenes and Styrene in Olive Oil using a TurboMatrix HS and a Clarus SQ 8 GC/MS 38 Quality Control of Olives by Near-Infrared Spectroscopy and AssureID Software 44 OliVE Oil Olive oil: an introduction Olive oil is the product of transformation obtained from the olive fruit (Olea europaea). Its recorded origins date back to the twenty-fourth century B.C, when the cultivation of this plant began to spread throughout the Mediterranean. In the case of extra virgin olive oi