Determination of phenolic compounds in olives by reversed phase chromatography and mass spectrometry英文电子书.pdf

Journal of Chromatography A, 832 (1999) 87–96 Determination of phenolic compounds in olives by reversed-phase chromatography and mass spectrometry a a , * b Danielle Ryan , Kevin Robards , Shimon Lavee aSchool of Science and Technology, Charles Sturt University, PO Box 588, Wagga Wagga 2678, Australia b Volcani Center 50-250, Bet Dagan and Hebrew University, Rehovot, Israel Received 14 August 1998; received in revised form 3 September 1998; accepted 13 October 1998 Abstract A method based on extraction from freeze-dried material and clean up by solid-phase extraction was optimized for recovery of phenolic compounds from olive fruit. The extracted compounds were characterised by reversed-phase liquid chromatography using both ultraviolet, fluorescence and electrospray ionization mass spectral detection. Using this approach, oleuropein was confirmed as the major phenolic in olive fruit. Other compounds whose presence was confirmed include tyrosol, syringic, ferulic and homovanillic acids, quercetin-3-rhamnoside, ligstroside and isomers of verbascoside. Elenolic acid and its glucoside, which are not phenolic but are closely related, were also identified in sample extracts.  1999 Elsevier Science B.V. All rights reserved. Keywords : Olives; Phenolic compounds; Oleuropein 1. Introduction Recovery of the phenols from the fruit is more exacting than that from oil, as the fruit represe