Abstract: A systematic study of the distribution of maslinic acid(MA) in different parts of oil olive introduced from Longnan was carried out. The content of maslinic acid in various parts of Olea europaea Linn. was detected by HPLC. The samples were separated on a Kromasil C₁₈ column (250mm×4.6mm, 5μm) with the mobile phase of methanol-water (volume ratio 88:12), which contained 1.0% acetic acid. The detection wave length was set at 215nm. The results showed that the content of maslinic acid in the whole olive fruit was 0.16%, while in the fruit pulp was 0.17%, in the olive leaves was 0.73%, in the epidermis of olive branches was 0.31% and in the fruit pomace was 0.41%. However, maslinic acid was not detected in the fruit stone and branches xylem. In the parts which contained maslinic acid, the average recoveries of standard addition were 94.1%, 93.9%, 95.5%, 92.3% and 94.7%(n=3) respectively, with relative standard deviations (RSD) of 2.12%, 1.85%, 2.03%, 1.69% and 1.34%(n=3) respectively. Good linearity was achieved at the feed of maslinic acid in the range of 3.15-36.6mg/L. 

Key words: HPLC, oil olive, maslinic acid