HYDROXYCINNAMIC ACID-DERIVATIVES AND P-COUMAROYL-(L)-TRYPROPHAN, A NOVEL HYDROXYCINNAMIC ACID-DERIVATIVE, FROM COFFEE BEANS

被引：28

作者：

MURATA, M

OKADA, H

HOMMA, S

机构：

[1] Department of Nutrition & Food Science, Ochanomizu University, Bukyo-Ku, Tokyo 112

来源：

BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY | 1995年 / 59卷 / 10期

关键词：

D O I：

10.1271/bbb.59.1887

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：

Hydroxycinnamic acid derivatives of coffee beans were analyzed by three-dimensional HPLC, Thirteen peaks were detected at 320 nm by a reversed-phase column and were categorized into 4 groups by UV-absorption sepectra, Eleven chlorogenic acids, caffeoyltryptophan, acid a novel compound, p-coumaroyl-(L)-tryptophan, were identified by instrumental analyses.

引用

收藏

页码：1887 / 1890

页数：4

相关论文

共 18 条

[1] CHARACTERIZATION OF ZINC CHELATING COMPOUNDS IN INSTANT COFFEE [J].

ASAKURA, T ;

NAKAMURA, Y ;

INOUE, N ;

MURATA, M ;

HOMMA, S .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1990, 54 (04) :855-862

[2]

Clifford M. N., 1985, COFFEE, VI, P153, DOI DOI 10.1007/978-94-009-4948-5_

[3] CHARACTERIZATION OF CAFFEOYLFERULOYLQUINIC ACIDS BY SIMULTANEOUS ISOMERIZATION AND TRANS-ESTERIFICATION WITH TETRAMETHYLAMMONIUM HYDROXIDE [J].

CLIFFORD, MN ;

KELLARD, B ;

BIRCH, GG .

FOOD CHEMISTRY, 1989, 34 (02) :81-88

[4] CHARACTERIZATION OF CHLOROGENIC ACIDS BY SIMULTANEOUS ISOMERIZATION AND TRANS-ESTERIFICATION WITH TETRAMETHYLAMMONIUM HYDROXIDE [J].

CLIFFORD, MN ;

KELLARD, B ;

BIRCH, GG .

FOOD CHEMISTRY, 1989, 33 (02) :115-123

[5] COFFEE BEAN DICAFFEOYLQUINIC ACIDS [J].

CLIFFORD, MN .

PHYTOCHEMISTRY, 1986, 25 (07) :1767-1769

[6] MEASUREMENT OF FERULOYLQUINIC ACIDS AND CAFFEOYLQUINIC ACIDS IN COFFEE BEANS - DEVELOPMENT OF TECHNIQUE AND ITS PRELIMINARY APPLICATION TO GREEN COFFEE BEANS [J].

CLIFFORD, MN ;

WIGHT, J .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1976, 27 (01) :73-84

[7] THE INFLUENCE OF COFFEE BEAN MATURITY ON THE CONTENT OF CHLOROGENIC ACIDS, CAFFEINE AND TRIGONELLINE [J].

CLIFFORD, MN ;

KAZI, T .

FOOD CHEMISTRY, 1987, 26 (01) :59-69

[8] CAFFEOYLTYROSINE FROM GREEN ROBUSTA COFFEE BEANS [J].

CLIFFORD, MN ;

KELLARD, B ;

AHSING, E .

PHYTOCHEMISTRY, 1989, 28 (07) :1989-1990

[9] THE CHLOROGENIC ACIDS CONTENT OF GREEN ROBUSTA COFFEE BEANS AS A POSSIBLE INDEX OF GEOGRAPHIC ORIGIN [J].

CLIFFORD, MN ;

JARVIS, T .

FOOD CHEMISTRY, 1988, 29 (04) :291-298

[10]

IWASHITA H, 1985, PHYTOCHEMISTRY, V24, P630