The polyphenol constituents of grape pomace

被引：227

作者：

Lu, YR ^{[1
]}

Foo, LY ^{[1
]}

机构：

[1] Ind Res Ltd, Lower Hutt, New Zealand

来源：

FOOD CHEMISTRY | 1999年 / 65卷 / 01期

关键词：

D O I：

10.1016/S0308-8146(98)00245-3

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Chemical investigation of Chardonnay grape pomace has resulted in the isolation of 17 polyphenols which were identified by NMR spectroscopy as gallic acid, its 3- and 4-beta-glucopyranosides, trans-caftaric acid, cis- and trans-coutaric acid, 2-hydroxy-5-(2-hydroxyethyl)phenyl-beta-glucopyranoside, catechin, epicatechin, procyanidin B1, quercetin 3-glucoside, quercetin 3-glucuronide, kaempferol 3-glucoside, kaempferol 3-galactoside, eucryphin, astilbin and engeletin. Gallic acid 3-beta-glucopyranoside, gallic acid 4-beta-glucopyranoside and 2-hydroxy-5-(2-hydroxyethyl)phenyl-beta-glucopyranoside are reported here as natural grape constituents for the first time. (C) 1999 Elsevier Science Ltd. All rights reserved.

引用

页码：1 / 8

页数：8

共 51 条

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