橄榄多酚的化学组成、药理作用及提取技术研究进展  

Progress in chemical composition, pharmacological action and extraction technology of olive polyphenols

作　　者：程子良 祁惠芳 黄鹏飞 霍焕燃 孔维宝[1] 马君义[1] 王俊龙[1] CHENG Ziliang;QI Huifang;HUANG Pengfei;HUO Huanran;KONG Weibao;MA Junyi;WANG Junlong(College of Life Science,Northwest Normal University,Lanzhou 730070,China)

机构地区：[1]西北师范大学生命科学学院,兰州730070

出　　处：《中国油脂》2020年第11期26-31,45,共7页China Oils and Fats

基　　金：国家自然科学基金项目(31360192);2018年陇原青年创新创业团队项目;2017年西北师范大学青年科技创新团队项目。

摘　　要：橄榄多酚是从橄榄果实和橄榄叶中提取的酚类抗氧化物质的总称,富含没食子酸、香豆酸、酪醇、羟基酪醇和橄榄苦苷等多种生物活性成分。橄榄多酚具有抗氧化、消炎抗菌、降糖降脂、防治心血管疾病等多种药理作用,在医药、保健品和化妆品等领域具有良好的开发应用前景。综述了橄榄多酚的主要来源、化学组成、药理作用和主要提取技术,展望了橄榄多酚的研究和开发前景,旨在为橄榄特色资源及橄榄多酚的综合开发利用提供参考。Olive polyphenols are a series of phenolic antioxidants extracted from the fruit and leaves of olive. The main active components of olive polyphenols include gallic acid, coumaric acid, tyrosol, hydroxytyrosol and oleuropein, which have many pharmacological actions, such as antioxidation, antiinflammation and antibacterial, hypoglycemic and lipid-lowering, and prevention and treatment of cardiovascular diseases, and have good prospects in the fields of medicine, health care products and cosmetics. The major sources, chemical compositions, pharmacological action and main extraction technology of olive polyphenols were reviewed, and the future research and development of olive polyphenols were prospected so as to provide reference for the comprehensive development and utilization of olive resources and olive polyphenols.

关 键 词：橄榄多酚 化学组成 药理作用 提取技术 开发利用 

分 类 号：TS229[轻工技术与工程—粮食、油脂及植物蛋白工程] TS202.3[轻工技术与工程—食品科学与工程]