文章摘要
赵夏莲,张煜泓,曲继鹏*.油橄榄叶存储条件对橄榄苦苷的影响[J].西昌学院学报(自然科学版),2019,33(2):8-11.
油橄榄叶存储条件对橄榄苦苷的影响
Effects of Olive Leave Storage Conditions on Olivopicrin Contents ZHAO Xialian,ZHANGYuhong,QU Jipeng*
  
DOI:
中文关键词: 橄榄叶  橄榄苦苷  储存条件  HPLC
英文关键词: olive leaf  oleuropein  storage condition  HPLC
基金项目:西昌学院2018年度省级“大学生创新创业训练计划”项目(西学院〔2018〕59号)。
作者单位
赵夏莲,张煜泓,曲继鹏* 西昌学院农业科学学院四川 西昌 615013 
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中文摘要:
      油橄榄叶中橄榄苦苷含量高于果实和树皮,但并未合理利用。为探究不同温度条件对油橄榄叶中橄榄苦苷含量的影响, 以8 a生小苹果油橄榄叶作研究材料,采用3种不同的干燥处理方式,将油橄榄叶片液氮研磨冷冻干燥、-20 ℃冷冻干燥或 45 ℃烘干,得到油橄榄叶片干叶粉末,分4份分别储存于-80、-20、 4、 25 ℃温度条件下,采用超声波提取法得到样品提取液,使 用高效液相色谱法测定提取液中橄榄苦苷含量。结果表明:采用45 ℃烘干的干燥方式、存储在25 ℃的样品橄榄苦苷质量分 数最高,达到77.9 mg/g。
英文摘要:
      The olivopicrin content in olive leaves was higher than that in the fruits and the bark, but it was not reasonably utilized. To explore the effects of different temperature conditions on olivopicrin contents in olive leaves, the 8-year-old Apple olive leaves were used as test materials. Three different drying methods were used to grind and freeze-dry olive leaves with liquid nitrogen, freeze-dry olive leaves at - 20 ℃ or dry them at 45 ℃, and then olive leaf powder was obtained. The leaf powder were divided into four samples which were stored at - 80, - 20, 4 and 25 ℃ respectively. Then their extract solutions were obtained by ultrasonic method, and the olivopicrin contents in the extracts were determined by high performance liquid chromatography (HPLC). The results showed that the olivopicrin content in the sample stored at 25℃ was the highest, reaching 77.9 mg/g.
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