Characterization of highly polymerized procyanidins in cider apple (Malus sylvestris var kermerrien) skin and pulp

被引：148

作者：

Guyot, S ^{[1
]}

Doco, T ^{[1
]}

Souquet, JM ^{[1
]}

Moutounet, M ^{[1
]}

Drilleau, JF ^{[1
]}

机构：

[1] INRA,UNITE RECH POLYMERES & TECH PHYSICOCHIM,F-34060 MONTPELLIER,FRANCE

来源：

PHYTOCHEMISTRY | 1997年 / 44卷 / 02期

关键词：

Malus sylvestris; Rosaceae; apple; cider; thioacidolysis; procyanidins; condensed tannins; electrospray ionization;

D O I：

10.1016/S0031-9422(96)00480-3

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 [生物化学与分子生物学]; 081704 [应用化学];

摘要：

Freeze-dried materials of cider apple pulp and skin were submitted to three successive solid-liquid extractions. The water-acetone extracts contained significant amounts of condensed tannins; thioacidolysis revealed that they were a mixture of highly polymerized procyanidins mainly constituted of (-)-epicatechin units. Electrospray ionization mass spectrometry showed a complete series of polymeric procyanidins with a degree of polymerization up to 17. Copyright (C) 1996 Elsevier Science Ltd

引用

页码：351 / 357

页数：7

共 21 条

[1]

PHENOLIC COMPOSITION AND BROWNING SUSCEPTIBILITY OF VARIOUS APPLE CULTIVARS AT MATURITY [J].

AMIOT, MJ ;

TACCHINI, M ;

AUBERT, S ;

NICOLAS, J .

JOURNAL OF FOOD SCIENCE, 1992, 57 (04) :958-962

[2]

TURBIDITY FORMED IN BEER AT LOW-TEMPERATURES - AFFINITY OF PROANTHOCYANIDINS AND THEIR OXIDATION-PRODUCTS FOR HAZE-FORMING PROTEINS OF BEER AND THE FORMATION OF CHILL HAZE [J].

ASANO, K ;

OHTSU, K ;

SHINAGAWA, K ;

HASHIMOTO, N .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1984, 48 (05) :1139-1146

[3]

BAROFSKY DF, 1989, CHEM SIGNIFICANCE CO, P175

[4]

BEVERIDGE T, 1993, FOOD STRUCT, V12, P195

[5]

Brugirard A., 1952, ANN TECHNOL AGR, V3, P311

[6]

JOHNSON G, 1969, FOOD TECHNOL, V23, P82

[7]

PHENOLICS OF CIDERS - BITTERNESS AND ASTRINGENCY [J].

LEA, AGH ;

ARNOLD, GM .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1978, 29 (05) :478-483

[8]

REVERSED-PHASE HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY OF PROCYANIDINS AND OTHER PHENOLICS IN FRESH AND OXIDIZING APPLE JUICES USING A PH SHIFT TECHNIQUE [J].

LEA, AGH .

JOURNAL OF CHROMATOGRAPHY, 1982, 238 (01) :253-257

[9]

PHENOLICS OF CIDERS - OLIGOMERIC AND POLYMERIC PROCYANIDINS [J].

LEA, AGH .

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1978, 29 (05) :471-477

[10]

LEA AGH, 1990, BITTERNESS FOOD BEVE, P121

← 1 2 3 →