Virtual freezing of the hemiacetal-aldehyde equilibrium of the aglycones of oleuropein and ligstroside present in olive oils fromCarolea andCoratina cultivars by ionspray ionization tandem mass spectrometry

作者：Antonio De Nino, Fabio J. Mazzotti, Enzo Perri, Antonio Procopio, Andrea Raffaelli, Giovanni Sindona · 发表于：Journal of Mass Spectrometry · 年份：2000 · DOI：10.1002/(sici)1096-9888(200003)35:3<461::aid-jms961>3.0.co;2-e · 被引用次数：62 · 研究领域：Edible Oils Quality and Analysis、Spectroscopy and Chemometric Analyses、Metabolomics and Mass Spectrometry Studies

The composition of the equilibrium between aldehydes and hemiacetals was evaluated by ionspray ionization tandem mass spectrometry. The methanolic extracts of virgin olive oil from Carolea and Coratina cultivars contain a complex mixture of hydroxytyrosol (3) and tyrosol (4) derivatives (5, 6) characterized by the presence of aldehyde moieties in equilibrium with their hydrated form (8) or with the corresponding methanol hemiacetals 9 and 10. The equilibrium was frozen by droplet evaporation, thus allowing the structure determination of each component. The formation of the decarboxylated species 11-14, reported previously, was not observed.