ACCUMULATION OF OLEUROPEIN DERIVATIVES DURING OLIVE MATURATION
ACCUMULATION OF OLEUROPEIN DERIVATIVES DURING OLIVE MATURATION
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DOI：
10.1016/0031-9422(89)85009-5
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发表时间：
1989-01-01
期刊：
影响因子：
3.8
通讯作者：
MACHEIX, JJ
中科院分区：
文献类型：
--
作者：
AMIOT, MJ;FLEURIET, A;MACHEIX, JJ
橄榄果酸葡萄糖苷和去甲基橄榄苦苷是橄榄苦苷的糖基化衍生物，在橄榄成熟过程中积累。这些化合物与橄榄苦苷含量的下降和酯酶活性的增加同时出现。因此，这种酶可能负责形成两种橄榄苦苷衍生物。
Elenolic acid glucoside and demethyloleuropein are glucosylated derivatives of oleuropein which accumulate during olive (Olea europaea) maturation. These compounds appear simultaneously with a fall in oleuropein content and an increase in esterase activity. This enzyme may thus be responsible for the formation of the two oleuropein derivatives.