Oleuropein Site Selective Hydrolysis by Technomimetic Nuclear Magnetic Resonance Experiments
作者:F. Capozzi、A. Piperno、N. Uccella
DOI:10.1021/jf991178b
日期:2000.5.1
by the buffering capacity of the olive mesocarp and by the epicarp molecular components influencing the reactant penetration into the fruit pulp. The overall hydrolytic process of oleuropein, the bitter principle of olives, using the technomimetic experimental mode, gave rise to its catabolic derivatives, hydroxytyrosol, 11-methyloleoside, and the monoterpene glucoside, technomimetically produced, isolated
核磁共振技术的实验是根据食用橄榄工业过程中所采用的碱液处理方法进行的,该工艺用于引起苦橄榄苷降解的脱苦过程。两个酯基团的定点水解表征了生物酚类类香藻素分子,已证明取决于这些官能团的不同反应性。该过程由施加在橄榄果肉上的实验条件控制,并由橄榄果皮的缓冲能力和影响反应物渗透到果肉中的果皮分子成分决定。橄榄苦味素橄榄苦苷的整个水解过程,采用模拟实验方法,产生了其分解代谢衍生物羟基酪醇,11-甲基油苷和单萜糖苷,