A Review of Polyphenolics in Oak Woods

被引：135

作者：

Zhang, Bo ^{[1
,2
]}

Cai, Jian ^{[1
,3
]}

Duan, Chang-Qing ^{[1
]}

Reeves, Malcolm J. ^{[1
,4
]}

He, Fei ^{[1
]}

机构：

[1] China Agr Univ, Ctr Viticulture & Enol, Coll Food Sci & Nutr Engn, Beijing 100083, Peoples R China

[2] Gansu Agr Univ, Coll Food Sci & Engn, Lanzhou 730070, Peoples R China

[3] China Agr Univ, Coll Agron & Biotechnol, Beijing 100094, Peoples R China

[4] Massey Univ, Inst Food Nutr & Human Hlth, Palmerston North 4442, New Zealand

来源：

INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES | 2015年 / 16卷 / 04期

基金：

中国国家自然科学基金;

关键词：

oak; polyphenolics; structure; wine aging; analysis; PERFORMANCE LIQUID-CHROMATOGRAPHY; WEIGHT PHENOLIC-COMPOUNDS; QUERCUS-ROBUR L; MICROWAVE-ASSISTED EXTRACTION; SOLID-PHASE MICROEXTRACTION; BAR SORPTIVE EXTRACTION; DIODE-ARRAY DETECTION; RED WINE; VOLATILE COMPOUNDS; ANTIOXIDANT ACTIVITY;

D O I：

10.3390/ijms16046978

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：

Polyphenolics, which are ubiquitous in plants, currently are among the most studied phytochemicals because of their perceptible chemical properties and antioxidant activity. Oak barrels and their alternatives, which are widely used in winemaking nowadays, contribute polyphenolics to wines and are thought to play crucial roles in the development of wines during aging. This study summarizes the detailed information of polyphenolics in oak woods and their products by examining their structures and discussing their chemical reactions during wine aging. This paper evaluates the most recent developments in polyphenolic chemistry by summarizing their extraction, separation, and their identification by the use of chromatographic and spectral techniques. In addition, this paper also introduces polyphenol bioactive ingredients in other plant foods.

引用

页码：6978 / 7014

页数：37

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