AUTOXIDATIVE PHENOLIC RING-OPENING UNDER ALKALINE CONDITIONS AS A MODEL FOR NATURAL POLYPHENOLS IN FOOD

被引：29

作者：

CILLIERS, JJL ^{[1
]}

SINGLETON, VL ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,DEPT VITICULTURE & ENOL,DAVIS,CA 95616

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1990年 / 38卷 / 09期

关键词：

D O I：

10.1021/jf00099a003

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Ring opening occurred when phenanthrenequinone was subjected to alkaline (pH 13) oxidative conditions at room temperature in methanol and 100% oxygen. The reaction was followed by HPLC, and spectra were obtained with a diode array detector. The spectra and retention times of the compounds formed were the same as those of authentic diphenic acid used as a standard and prove ring opening. Similar reactions have been hypothesized for o-dihydroxyphenols found in food systems. This research demonstrates its occurrence. © 1990, American Chemical Society. All rights reserved.

引用

页码：1797 / 1798

页数：2

共 5 条

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[2]

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