POLYPHENOLS OF IMMATURE SAPOTA FRUIT

被引：14

作者：

MATHEW, AG

LAKSHMIN.S

机构：

[1] Central Food Technological Research Institute, Mysore

来源：

PHYTOCHEMISTRY | 1969年 / 8卷 / 02期

关键词：

D O I：

10.1016/S0031-9422(00)85457-6

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：

The polyphenols of sapota fruit at a tender stage have been separated by paper chromatography. The simple phenols identified are cis- and trans- forms of chlorogenic acid, gallic acid, catechins and leucocyanidin. The polymeric proanthocyanidins contain leucodelphinidin, leucocyanidin and leucopelargonidin and traces of catechin. © 1969.

引用

页码：507 / &

共 6 条

[1] POLYPHENOLIC SUBSTANCES OF ARECANUT .1. CHROMATOGRAPHIC ANALYSIS OF FRESH MATURE NUT [J].