Spectrofluorometric and high-performance liquid chromatographic determination of all-rac-α-tocopheryl acetate in virgin olive oil
- 作者：Il Kyu Cho ; Jamil Rima ; Chiou Ling Chang and Qing X. Li
- 刊名：Journal of Food Composition and Analysis
- 出版年：2007
- 期刊代码：119_08891575
- 类别：abs
- 出版时间：February 2007
- 卷：20
- 期：1
- 页码：57-62
- 文件大小：221 K
摘要
A high-performance liquid chromatographic (HPLC) method was developed for the analysis of all-rac-α-tocopheryl acetate in olive oil. After extraction of all-rac-α-tocopheryl acetate from olive oil into hexane/ethyl acetate (4:1, v/v), it was measured with HPLC-diode array detection and regular external standard calibration and confirmed with liquid chromatography–mass spectrometry. Spectrofluorometric and standard addition methods were also used to quantify all-rac-α-tocopheryl acetate in olive oil. A standard addition method is based on fortification of known concentrations of all-rac-α-tocopheryl acetate in a sample. The concentrations (30.4±1.2 μg/mL) of all-rac-α-tocopheryl acetate determined with the HPLC method were comparable with those (32.6±1.1 μg/mL) with the spectrofluorometric method. Standards were checked for linearity giving correlation coefficients of higher than 0.999 in a concentration range from 0.5 to 20 μg/mL.