羟基酪醇4-β-D-葡萄糖苷，一种存在于橄榄果实及其衍生产品中的重要酚类化合物。

Hydroxytyrosol 4-beta-D-glucoside, an important phenolic compound in olive fruits and derived products.

作者信息

Romero Concepción, Brenes Manuel, García Pedro, Garrido Antonio

机构信息

Food Biotechnology Department, Instituto de la Grasa (CSIC), Avenida Padre García Tejero 4, 41012 Sevilla, Spain.

出版信息

J Agric Food Chem. 2002 Jun 19;50(13):3835-9. doi: 10.1021/jf011485t.

DOI:10.1021/jf011485t

PMID:12059168

Abstract

There is increasing interest in olive polyphenols because of their biological properties as well as their contribution to the color, taste, and shelf life of olive products. However, some of these compounds remain unidentified. It has been shown that hydroxytyrosol 4-beta-D-glucoside (4-beta-D-glucosyl-3-hydroxyphenylethanol) coeluted with hydroxytyrosol [(3,4-dihydroxyphenyl)ethanol] under reversed phase conditions in the phenolic chromatograms of olive pulp, vegetation water, and pomace of olive oil processing. A method to separate this compound from hydroxytyrosol by HPLC has been developed. The concentration of this glucoside increased in olive pulp with maturation and could be the main phenolic compound in mature olives. In contrast, the presence of this compound was not detected in olive oil by using HPLC-MS. The compound must be considered both in table olives and olive oil processing because of its glucose and hydroxytyrosol contribution to these products.

摘要

由于橄榄多酚的生物学特性及其对橄榄产品颜色、风味和保质期的贡献，人们对其兴趣与日俱增。然而，其中一些化合物仍未得到鉴定。研究表明，在橄榄油加工过程中橄榄果肉、植物水和果渣的酚类色谱图中，羟基酪醇4-β-D-葡萄糖苷（4-β-D-葡萄糖基-3-羟基苯乙醇）在反相条件下与羟基酪醇[（3,4-二羟基苯）乙醇]共洗脱。已开发出一种通过高效液相色谱法将该化合物与羟基酪醇分离的方法。随着橄榄果肉成熟，这种葡萄糖苷的浓度会增加，并且可能是成熟橄榄中的主要酚类化合物。相比之下，通过高效液相色谱-质谱联用技术在橄榄油中未检测到该化合物的存在。由于该化合物的葡萄糖和羟基酪醇对这些产品有贡献，因此在食用橄榄和橄榄油加工中都必须考虑该化合物。