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The purpose of this study was to investigate the anti-oxidation abilities of the polyphenols from the olive leaf extract and the stability of the maker component oleuropein.Through the assay on ABTS+,DPPH,Hydroxyl (OH),Superoxide anion (O2-) free radicals scavenging capacity,total reducing ability and the chelation capability of heavy metal ions at the same concentration such as Cu2+,Cr6+,Hg2+,Pb2+,Ag+ and Cd2+ were investigated.The results showed that the order of the chelation capability were as follows: Hg2+>Ag+>Cu2+> Pb2+> Cd2+> Cr6+.And it was indicated all the tested free radicals revenge capabilities were enhanced.Compared with BHT and Vc,the anti-oxidation ability of the extract was more than both.Besides,the stabilities of oleuropein on shelf time,temperature,pH,ultraviolet and visible light were investigated.The results were seen that shelf time at room temperature was about one and half a month,and the thermo-degradation temperature of oleuropein in solid status was 225℃ by TG analysis method,while pH of total hydrolysis on oleuropein were 3 and 12 at acid and alkaline condition at temperature 95℃.Finally,the stability of oleuropein in visible light was better than that in ultraviolet light.In a word,the extract from olive leaf was a good anti-oxidant,and oleuropein was relative stability at room temperature.