Thermal stability and products chemical analysis of olive leaf extract after enzymolysis based on TG–FTIR and Py–GC–MS

Olive leaf extract pretreated by enzymolysis was selected for studying the thermal stability at different heating rates by thermogravimetric coupled with infrared spectroscopy (TG–FTIR) and nonisothermal theoretical analysis, and products analysis by pyrolysis–gas chromatography–mass spectrometry (P...

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Veröffentlicht in:	Journal of thermal analysis and calorimetry 2018-06, Vol.132 (3), p.1729-1740
Hauptverfasser:	Yuan, Jiao-jiao, Tu, Jun-ling, Xu, Yong-jun, Qin, Frank G. F., Li, Bing, Wang, Cheng-zhang
Format:	Artikel
Sprache:	eng
Schlagworte:	Acetates Analytical Chemistry Carbon dioxide Chemical analysis Chemical reactions Chemistry Chemistry and Materials Science Chromatography Esters Ethyl acetate Food additives Fourier transforms Gas chromatography Hydroxyl groups Infrared analysis Infrared spectroscopy Inorganic Chemistry Mass spectrometry Measurement Science and Instrumentation Medicine, Botanic Medicine, Herbal Olefins Physical Chemistry Polymer Sciences Polyphenols Pyrolysis Reaction kinetics Stability analysis Thermal decomposition Thermal stability Three dimensional models
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