Detection method of diacylglycerols isomers in olive oil and its application
WEI Yao1,2, ZHONG Qiding1,2*, WANG Daobing1,2,3, LI Guohui1,2
1(China National Research Institute of Food and Fermentation Industries Co. LTD, Beijing 100015, China) 2(National Standardization Center of Food and Fermentation Industry, Beijing 100015, China) 3(Shandong Jinsheng Cereals and Oils Group, Linyi 276000, China)
Abstract: Diacylglycerols isomers (1,3-/1,2-DAGs) play an important role in identifying olive oil quality. The ratio of DAGs isomers can indicate the freshness of olive oil. Solid phase extraction was used to extract DAGs in oil, and they were quantified by GC-FID after derivatization. Derived at 30 ℃ for 1 h was the optimal derivative condition. The lowest detection limit of this method was 0.032 mg/mL, the RSD value was 1.35%-4.62%, and the average recovery rate of each DAG was 73.9%-76.9%. It was found that the ratios of DAGs isomers in six extra-virgin olive oil and four refined olive oil were significantly different. This method was simple and easy to operate. It can be used to accurately determine DAGs isomers in olive oil. It provides technical supports for developing olive oil authenticity detection methods as well as establishing product standards. It also has guiding significance for portal and market regulations on imported extract virgin olive oil.
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