Application of 31P NMR Spectroscopy in Food Analysis. 1. Quantitative Determination of the Mono- and Diglyceride Composition of Olive Oils
- 1 March 2000
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 48 (3) , 802-805
- https://doi.org/10.1021/jf9910990
Abstract
This paper introduces a facile method to determine the amount of mono- and diglycerides in virgin olive oils. This method is based on the phosphorylation of the free hydroxyls of the mono- and diglycerides with 2-chloro-4,4,5,5-tetramethyldioxaphospholane and the integration of the appropriate peaks in the 31P NMR spectrum. Quantitative 31P NMR spectroscopy can be extended to the quantification of other constituents of olive oils bearing functional groups with labile protons. Keywords: Olive oil; 31P NMR; monoglycerides; diglyceridesKeywords
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