F-19 NMR method for determination of quality of virgin olive oil

• 作 者: ByLu-LinZhou[1]ChengLi[1]Xin-ChuWeng[1]Xiao-MingFang[2]Zhen-HuaGu;
• 机 构: School of Life Sciences, Shanghai University, Shanghai 200444, China
• 出 处: 2015中国(上海)食品产业发展论坛暨上海市食品学会学术年会
• 发表日期: 2015年期

　　This paper reported a potential analytical technique based on NMR spectroscopy for determination of quality of olive oil.The model compounds with active hydrogen, including free sterols, free aliphatic alcohols, phenolics, free fatty acids were determined by 19F NMR upon derivation with 4-fluorobenzoyl chloride.