CHEMICAL EVIDENCE FOR THE DE-ASTRINGENCY (INSOLUBILIZATION OF TANNINS) OF PERSIMMON FRUIT

被引：113

作者：

TANAKA, T

TAKAHASHI, R

KOUNO, I

NONAKA, G

机构：

[1] NAGASAKI UNIV, FAC PHARMACEUT SCI, NAGASAKI 852, JAPAN

[2] KYUSHU UNIV, FAC PHARMACEUT SCI, HIGASHI KU, FUKUOKA 812, JAPAN

来源：

JOURNAL OF THE CHEMICAL SOCIETY-PERKIN TRANSACTIONS 1 | 1994年 / 20期

关键词：

D O I：

10.1039/p19940003013

中图分类号：

O62 [有机化学];

学科分类号：

070303 ; 081704 ;

摘要：

After artificial removal of the astringency from persimmon fruit by treatment with ethanol, thiol-promoted degradation of the insolubilized proanthocyanidin polymers with 2-sulfanylethanol yielded 4 beta-(2-hydroxyethylsulfanyl)-6- and -8-[1-(2-hydroxyethylsulfanyl)ethyl]-flavan-3-ols 9-14. Furthermore, when deuteriated. ethanol was used for de-astringency, the deuterium atoms were incorporated into the C-2 unit attached to the A-ring of these compounds. These findings evidently show that acetaldehyde important role in polymerization (insolubilization) of water-soluble proanthocyanidins, causing the loss of astringency.

引用

页码：3013 / 3022

页数：10

共 24 条

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