13C nuclear magnetic resonance spectroscopy to determine olive oil grades.
作者： Giovanna Vlahov
DOI: 10.1016/J.ACA.2006.06.044
关键词:
摘要: 13C nuclear magnetic resonance spectroscopy was used in a first attempt to differentiate olive oil samples by grades. High resolution NMR Distortionless Enhancement Polarization Transfer (DEPT) spectra of 137 from the four grades, extra virgin oils, pomace oils and lampante were measured. The data relative intensities (variables) unsaturated carbons oleate (C-9 C-10) linoleate (L-9, L-10 L-12) chains attached at 1,3- 2-positions triacylglycerols analyzed linear discriminant analysis. 2- glycerol moiety along with C-2, C-16 C-18 saturated, also three discriminanting functions, which calculated using stepwise variable selection algorithm, classified true group cross-validation procedure, respectively, 76.9, 70.0, 94.4 100% virgin, oil,
elsevier.com
sci-hub.se 参考文章(13)
Ray Freeman, A handbook of nuclear magnetic resonance ,(1987)
José L. Navarro, Francisco J. Hidalgo, Identification and classification of olive oils by high‐resolution13C nuclear magnetic resonance Journal of the American Oil Chemists' Society. ,vol. 71, pp. 361- 364 ,(1994) , 10.1007/BF02540514
Andrew E. Derome, Modern Nmr Techniques for Chemistry Research ,(1987)
G. Vlahov, C. Schiavone, N. Simone, Quantitative 13C NMR method using the DEPT pulse sequence for the determination of the geographical origin (DOP) of olive oils Magnetic Resonance in Chemistry. ,vol. 39, pp. 689- 695 ,(2001) , 10.1002/MRC.929
Giovanna Vlahov, Adrian D. Shaw, Douglas B. Kell, Use of 13C nuclear magnetic resonance distortionless enhancement by polarization transfer pulse sequence and multivariate analysis to discriminate olive oil cultivars Journal of the American Oil Chemists' Society. ,vol. 76, pp. 1223- 1231 ,(1999) , 10.1007/S11746-999-0098-Z
Penelope Fronimaki, Apostolos Spyros, Stella Christophoridou, Photis Dais, Determination of the diglyceride content in greek virgin olive oils and some commercial olive oils by employing (31)P NMR spectroscopy. Journal of Agricultural and Food Chemistry. ,vol. 50, pp. 2207- 2213 ,(2002) , 10.1021/JF011380Q
Giovanna Vlahov, Carlo Schiavone, Nicola Simone, Triacylglycerols of the olive fruit (Olea europaea L.) : characterization of mesocarp and seed triacylglycerols in different cultivars by liquid chromatography and 13C NMR spectroscopy Fett-lipid. ,vol. 101, pp. 146- 150 ,(1999) , 10.1002/(SICI)1521-4133(199904)101:4<146::AID-LIPI146>3.0.CO;2-3
Richard V. Flor, Le Tiet Hecking, Brian David Martin, Development of High-Performance Liquid Chromatography Criteria for Determination of Grades of Commercial Olive Oils. Part I. The Normal Ranges for the Triacylglycerols Journal of the American Oil Chemists' Society. ,vol. 70, pp. 199- 203 ,(1993) , 10.1007/BF02542626
Diego L. García-González, Ramón Aparicio, Virgin olive oil quality classification combining neural network and MOS sensors. Journal of Agricultural and Food Chemistry. ,vol. 51, pp. 3515- 3519 ,(2003) , 10.1021/JF021217A
Giovanna Vlahov, Quantitative 13C NMR method using the DEPT pulse sequence for the detection of olive oil adulteration with soybean oil Magnetic Resonance in Chemistry. ,vol. 35, ,(1997) , 10.1002/(SICI)1097-458X(199712)35:13<S8::AID-OMR204>3.0.CO;2-9