title: Application of (31)P NMR spectroscopy in food analysis. 1. Quantitative determination of the mono- and diglyceride composition of olive oils.
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 (31)P NMR spectrum. Quantitative (31)P NMR spectroscopy can be extended to the quantification of other constituents of olive oils bearing functional groups with labile protons.
authors.affiliation: NMR Laboratory, Department of Chemistry, University of Crete, 714 09 Iraklion, Crete, Greece.
authors.forename: A
authors.initials: A
authors.lastname: Spyros
authors.forename: P
authors.initials: P
authors.lastname: Dais
mesh_terms: D004042:Dietary Fats, Unsaturated / Q000032:analysis*; D004075:Diglycerides / Q000032:analysis*; D005504:Food Analysis / Q000379:methods*; D005989:Glycerides / Q000032:analysis*; D006801:Humans; D009682:Magnetic Resonance Spectroscopy; D000069463:Olive Oil; D010759:Phosphorus Isotopes; D010938:Plant Oils / Q000032:analysis*
chemical_list: D004042:Dietary Fats, Unsaturated; D004075:Diglycerides; D005989:Glycerides; D000069463:Olive Oil; D010759:Phosphorus Isotopes; D010938:Plant Oils