Selective ultrasound-enhanced enzymatic hydrolysis of oleuropein to its aglycon in olive (Olea europaea L.) leaf extracts

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Selective ultrasound-enhanced enzymatic hydrolysis of oleuropein to its aglycon in olive (Olea europaea L.) leaf extracts

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作者：Marí ; a del Mar Delgado-Povedano ; Feliciano Priego-Capote ; ^{q72prcaf@uco.es" class="auth_mail" title="E-mail the corresponding author} ; Marí ; a Dolores Luque de Castro ; ^{qa1lucam@uco.es" class="auth_mail" title="E-mail the corresponding author}
关键词：BBD ; Box-Behnken design ; ESI ; electrospray ionization source ; FA ; formic acid ; LC ; liquid chromatography ; LC&ndash ; MS/MS ; liquid chromatography&ndash ; tandem mass spectrometry ; LOD ; limit of detection ; LOQ ; limit of quantitation ; MS ; mass spectrometry ; SRM ; selected reaction monitoring ; US ; ultrasound ; USAEH ; ultrasound-assisted enzymatic hydrolysis ; VOO ; virgin olive oil
刊名：Food Chemistry
出版年：2017
出版时间：1 April 2017
年：2017
卷：220
期：Complete
页码：282-288
全文大小：375 K

文摘

•: Hydrolysis of oleuropein with different enzymes.
•: Selective ultrasound-assisted enzymatic hydrolysis of oleuropein to its aglycon.
•: Drastic shortening of time for hydrolysis vs conventional enzymatic incubation.

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