Quality Analysis of Virgin Olive Oils – Part 4
Aplikace | 2016 | Agilent TechnologiesInstrumentace
Virgin olive oil je bohaty zdroj lipofilnich antioxidantů vitamínu E zahrnujicich tocopheroly a tocotrienoly. Detailni profilace techto isomeru je dulezita pro ziskani informaci o autenticitě, kvalite a nutritivnich vlastnostech oleje.
Cilem studie bylo vypracovat vysoce presnou metodu kvantifikace osmi izomeru vitamínu E v panenskem olivovem oleji. Metoda vyuziva normalni faze chromatografie na Agilent 1260 Infinity Bio inert Quaternary LC systemu s fluorescencni detekci a porovnava se standartnim systemem ze stainless steel.
Metoda poskytuje vyrazne zlepseni presnosti mereni v prubehu oxidacnich procesu diky bio inert komponentam. Je vhodna pro kontrolu kvality autenticitu a nutritivni hodnoty olivovych a jinych rostlinnych oleju.
Agilent 1260 Infinity Bio inert Quaternary LC system v kombinaci s normalni fazi a fluorescencni detekci nabizi vysoce presne citlive kvantifikace tocopherolu a tocotrienolu s vynikajici linearitou LOD LOQ a stabilitou mereni v prubehu oxidacnich vlivu kmeni koroze.
HPLC
ZaměřeníPotraviny a zemědělství
VýrobceAgilent Technologies
Souhrn
Význam tématu
Virgin olive oil je bohaty zdroj lipofilnich antioxidantů vitamínu E zahrnujicich tocopheroly a tocotrienoly. Detailni profilace techto isomeru je dulezita pro ziskani informaci o autenticitě, kvalite a nutritivnich vlastnostech oleje.
Cíle a přehled studie
Cilem studie bylo vypracovat vysoce presnou metodu kvantifikace osmi izomeru vitamínu E v panenskem olivovem oleji. Metoda vyuziva normalni faze chromatografie na Agilent 1260 Infinity Bio inert Quaternary LC systemu s fluorescencni detekci a porovnava se standartnim systemem ze stainless steel.
Použitá metodika a instrumentace
- Instrumentace Agilent 1260 Infinity Bio inert Quaternary LC system s modulmy pumpa autosampler termostat sloupkova pec a fluorescencni detektor
- Chromatografie normalni faze se stacionarni fazi DIOL 4x250 mm 5 um mobilni faze heptan methyl tert butyl ether pomer 95 5 isokraticky rezim 1 ml min teplota 35°C detekce Ex 298 nm Em 330 nm
- Priprava vzorku 100 mg ml v heptanu
- Standard Tocopherol Tocotrienol Mixed Solution LGC Standards serialni diluce
Hlavní výsledky a diskuse
- Uspechne rozliseni vsech osmi izomeru vitamínu E
- Bio inert system dosahl RSD retenčního casu pod 0.1 procenta a RSD plochy pod 1 procento oproti stainless steel systemu s RSD RT az 0.68 procenta a plochy 2.7 procenta
- Linearity koeficienty korelace >0.9998 LOD 0.99 az 3.34 µg ml LOQ v nizu µg ml
- Analyza deviti vzorku olivovych oleju ukazala obsah a tocopherolu 100 az 390 mg kg vyssi pritomnost betagamma tocopherolu a betatocotrienolu bez rozdilu mezi panenskym a castecne rafinovanym olejem
Přínosy a praktické využití metody
Metoda poskytuje vyrazne zlepseni presnosti mereni v prubehu oxidacnich procesu diky bio inert komponentam. Je vhodna pro kontrolu kvality autenticitu a nutritivni hodnoty olivovych a jinych rostlinnych oleju.
Budoucí trendy a možnosti využití
- Rozsireni pouziti bio inert chromatografie pro dalsi metabolity citlive na kovy a oxidaci
- Vyvoj metod pro komplexni screening lipofilnich antioxidantů
- Integrace do rutinnich QA QC protokolu v potravinarskem prumyslu
- Automatizace a vysoke propustne nasazeni v komercni laboratori
Závěr
Agilent 1260 Infinity Bio inert Quaternary LC system v kombinaci s normalni fazi a fluorescencni detekci nabizi vysoce presne citlive kvantifikace tocopherolu a tocotrienolu s vynikajici linearitou LOD LOQ a stabilitou mereni v prubehu oxidacnich vlivu kmeni koroze.
Reference
- Aparicio a Ruiz Authentication of vegetable oils by chromatographic techniques Journal of Chromatography A 2000
- Schneider Quality Analysis of Virgin Olive Oils Part 1 Application Note Agilent 2013
- Schneider Quality Analysis of Virgin Olive Oils Part 2 Application Note Agilent 2013
- Schneider Quality Analysis of Virgin Olive Oils Part 3 Application Note Agilent 2013
- Cunha et al Quantification of Tocopherols and Tocotrienols in Portuguese Olive Oils Journal of Agricultural and Food Chemistry 2006
- Cort et al Stability of Alpha and Gamma Tocopherol Journal of Food Science 1978
- Psomiadou et al Alpha Tocopherol Content of Greek Virgin Olive Oils Journal of Agricultural and Food Chemistry 2000
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