Autor: |
Roy Macarthur, Colin Crews, Celine Pye |
Rok vydání: |
2014 |
Předmět: |
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Zdroj: |
Food Research International. 60:117-122 |
ISSN: |
0963-9969 |
Popis: |
Extra virgin olive oil is a premium food product that is likely to be the target of adulteration with refined olive oils or seed oils. Refining produces steroidal alkenes (sterenes) including stigmastadiene. This paper describes a rapid GC–MS method for the determination of stigmastadiene which is faster and more sensitive than the current official procedure based on GC-FID. The method does not require a saponification procedure for cold pressed oils, uses a stigmastadiene standard for quantification, has a low limit of quantification (0.015 mg kg− 1) and gives excellent confirmation of peak identity at the current regulatory limit of 0.5 mg kg− 1. |
Databáze: |
OpenAIRE |
Externí odkaz: |
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