FLUOROMETRIC ANALYSIS OF PHENOLICS IN PERSIMMONS

被引：69

作者：

GORINSTEIN, S

ZEMSER, M

WEISZ, M

HALEVY, S

DEUTSCH, J

TILIS, K

FEINTUCH, D

GUERRA, N

FISHMAN, M

BARTNIKOWSKA, E

机构：

[1] MINIST IND & TRADE, DIV FOOD, JERUSALEM, ISRAEL

[2] Y&D ENTERPRISES 1986 LTD, TEL AVIV, ISRAEL

[3] UNIV FED RECIFE, DEPT NUTR, RECIFE, PE, BRAZIL

[4] FISHMAN & ASSOCIATES, FRESNO, CA USA

[5] AGR UNIV WARSAW, FAC NUTR, DEPT DIETET, WARSAW, POLAND

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1994年 / 58卷 / 06期

关键词：

D O I：

10.1271/bbb.58.1087

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

Bruised and substandard persimmons were processed to produce persimmon extracts. Optimal fluorometric conditions (wavelength of excitation, pH range, and concentration) for measurement of the content of phenolic acids were developed in this study. The main component found in persimmon extract was p-coumaric acid.

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页码：1087 / 1092

页数：6

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