FLAVONOID COMPOUNDS IN STRAWBERRY FRUIT

被引：27

作者：

CO, H

MARKAKIS, P

机构：

[1] Department of Food Science, Michigan State University, East Lansing, Michigan

来源：

JOURNAL OF FOOD SCIENCE | 1968年 / 33卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1968.tb01367.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

SUMMARY— The flavonoid compounds of the strawberry fruit were studied by paper chromatography, spectrophotometry and color reactions, Catechin, quercetin–3‐glucoside, kaempferol–3–glucoside and leucocyanidins of varying degrees of polymerization were found besides the two anthocyanins, pelargonidin‐3‐glucoside and cyanidin‐3‐glucoside. When the leucocyanidins were fractionated into water and methanol insoluble, ethyl acetate–soluble and water–soluble fractions, the latter fraction, generally representing glycosylated leucoanthocyanidins, was found to be the largest of the three in both ripe and unripe strawberries. Copyright © 1968, Wiley Blackwell. All rights reserved

引用

页码：281 / &

共 15 条

[1] PAPER CHROMATOGRAPHY OF PHENOLIC SUBSTANCES [J].