食品工业科技Issue(4)：133-136,4.
油橄榄叶提取物中橄榄苦苷稳定性及对亚铁离子的螯合作用
Stability of oleuropein in olive leaves extracts and its chelating action to ferrous ions
摘要
Abstract
The effect of different light sources,pH,temperature and time on stability of oleuropein was investigated regarding. The chelation of ferrous ions study was carried out as well. The experimental results showed that oleuropein was stable for light. It was degraded more easily under alkali surroundings than acid surroundings. According to TG-DSC analysis,it was found that oleuropein started to decompose at 232.3℃,and it was an exothermic process. With the time prolonging.oleuropein degradation rate increased. Compared with 38.1% at 4℃,it decomposed 95.24% at 25℃ within 27d due to β-glucosidase action insider it. When the enzyme in the extract was boiled to inactivation,oleuropein wouldn't be decomposed in 30d. In addition,in the experiments of chelating ferrous ions,the chelating rate of the extract was about 20% which significantly less than EDTA (95.24%) at concentration 1.2mg/mL关键词
橄榄苦苷/稳定性/亚铁离子/螯合作用Key words
oleuropein/stability/ferrous ions/chelating actions分类
轻工纺织引用本文复制引用
谢普军,黄立新,张彩虹,游凤,王成章,周昊..油橄榄叶提取物中橄榄苦苷稳定性及对亚铁离子的螯合作用[J].食品工业科技,2013,(4):133-136,4.基金项目
十二五国家科技支撑计划(2012BAD32B10) （2012BAD32B10）
"948"项目(2012-4-12) （2012-4-12）
