Impact of the Excipients on the Stabilities of Oleuropein and Hydroxytyrosol in Olive Leaf Extract

OBJECTIVE To investigate the influence of excipients, temperature and time on the stability and uniformity of hydroxytyrosol and oleuropein in oleave leaf extract. METHODS The contents of hydroxytyrosol and oleuropein were analyzed by high performance liquid chromatography, equipped with SinoChrom ODS-BP column(4.6 mm×250 mm, 5 μm). The mobile phases contain acetonitrile and water (25∶75). The flow rate was 1.0 mL·min^-1 and detection wavelength was 232?nm. RESULTS The contents of hydroxytyrosol and oleuropein in solid particles contained starch, sodium carboxymethyl starch, microcrystalline cellulose, low substituted hydroxypropy cellulose and talcum powder were stable. During the course of preparation, the best condition of 70 ℃ and 1 h should be chosen. Besides, under 4 ℃ and 96 h, the contents of hydroxytyrosol and oleuropein were still stable and uniform. CONCLUSION The above excipients can be used in the pharmaceutics studies and the main compounds in extract are stable.