Hydrolyzable tannin analysis in food

被引：137

作者：

Arapitsas, Panagiotis ^{[1
]}

机构：

[1] Fdn Edmund Mach, Res & Innovat Ctr, Food Qual & Nutr Dept, I-38010 San Michele All Adige, Italy

来源：

FOOD CHEMISTRY | 2012年 / 135卷 / 03期

关键词：

Tannins; Food; Gallotannins; Ellagitannins; Analytical chemistry; PERFORMANCE LIQUID-CHROMATOGRAPHY; PHENOLIC-COMPOUNDS; ANTIOXIDANT ACTIVITY; MEDICINAL-PLANTS; ELLAGIC ACID; OAK WOOD; POLYPHENOLIC COMPOUNDS; STRUCTURE ELUCIDATION; RUBUS ELLAGITANNINS; VEGETABLE TANNINS;

D O I：

10.1016/j.foodchem.2012.05.096

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The discovery of plant polyphenols in food is perhaps one of the biggest breakthroughs in modern food science. Plant polyphenols are known for their role in food quality and safety, since they contribute significantly to taste, flavour, colour, stability etc., while they are increasingly recognised as important factors in long-term health, contributing towards reducing the risk of chronic disease. Almost 200 years ago, hydrolyzable tannins (HTs) were the first group of plant polyphenols subjected to analytical chemical research. Despite the lack of commercially available standards, food analysis research offers a wealth of papers dealing with extraction optimisation, identification and quantification of HTs. The object of this review is to summarise analytical chemistry applications and the tools currently used for the analysis of HTs in food. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：1708 / 1717

页数：10

共 91 条

[11] Antioxidant activity and phenolic compounds of 112 traditional Chinese medicinal plants associated with anticancer [J].