Walter W M, Fleming H P, Etchells J L
Appl Microbiol. 1973 Nov;26(5):773-6. doi: 10.1128/am.26.5.773-776.1973.
Oleuropein, an intensely bitter glucoside, was isolated from green olives. Hydrolysis products obtained from oleuropein in sufficient quantity for further tests were: (i) beta-3,4-dihydroxyphenylethyl alcohol prepared by acid hydrolysis of oleuropein; (ii) elenolic acid obtained by methanolysis of oleuropein, isolation of the intermediate acetal, and subsequent acid hydrolysis; and (iii) oleuropein aglycone formed by the action of beta-glucosidase on the parent glucoside. Mass spectral verification of the isolated compounds and ultraviolet absorption data are given. Oleuropein and its aglycone had similar threshold levels for detection of bitterness, whereas elenolic acid and beta-3,4-dihydroxyphenylethyl alcohol were not judged to be bitter.
橄榄苦苷是一种苦味强烈的糖苷，从青橄榄中分离得到。从橄榄苦苷中获得的足以进行进一步测试的水解产物有：(i) 通过橄榄苦苷的酸水解制备的β-3,4-二羟基苯乙醇；(ii) 通过橄榄苦苷的甲醇解、中间体缩醛的分离以及随后的酸水解得到的橄榄烯酸；(iii) 通过β-葡萄糖苷酶对母体糖苷的作用形成的橄榄苦苷苷元。给出了分离化合物的质谱验证和紫外吸收数据。橄榄苦苷及其苷元在苦味检测方面具有相似的阈值水平，而橄榄烯酸和β-3,4-二羟基苯乙醇不被认为有苦味。
