A COMPARISON OF THE HPLC, MASS-SPECTRA, AND ACID DEGRADATION OF THEAFULVINS FROM BLACK TEA AND PROANTHOCYANIDIN POLYMERS FROM WINE AND CIDER

被引：13

作者：

BAILEY, RG ^{[1
]}

NURSTEN, HE ^{[1
]}

MCDOWELL, I ^{[1
]}

机构：

[1] NAT RESOURCES INST,CHATHAM ME4 4TB,KENT,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1994年 / 64卷 / 02期

关键词：

THEAFULVINS; THEARUBIGINS; PROANTHOCYANIDINS; HPLC; MASS SPECTROMETRY; FAB; ACID DEGRADATION; CYANIDIN;

D O I：

10.1002/jsfa.2740640213

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The HPLC chromatograms, mass spectra, and acid degradation of a theafulvin fraction (a fraction of polymeric thearubigins) and proanthocyanidin polymers from cider and wine were compared. The cider, wine, and theafulvin fractions ran as broad bands on a Hamilton PRP-1 column. The cider and wine polymers gave positive-ion FAB spectra characteristic of proanthocyanidin polymers, but the theafulvins gave low-molecular-mass flavanol fragments only. The cider and wine polymers gave cyanidin on acid degradation, the reaction products being analysed by HPLC on a Hamilton PRP-1 column. The theafulvins gave mainly material that ran close to the void volume of the HPLC column. These experiments provided support for previous conclusions, that the theafulvins are flavanol polymers with different intermonomer linkages to the proanthocyanidin polymers.

引用

页码：231 / 238

页数：8

共 20 条

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