Identification and quantification of major polyphenols in apple pomace

被引：308
|
作者：
Lu, YR
Foo, LY
机构：
[1] New Zealand Inst. Indust. R. and D., Gracefield Road, Lower Hutt
来源：
FOOD CHEMISTRY | 1997年 / 59卷 / 02期
关键词：
D O I：
10.1016/S0308-8146(96)00287-7
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Apple pomace from juice processing was investigated as a potential source of fine chemicals. Major compounds isolated and identified include epicatechin, caffeic acid, phloretin-2'-glucoside (phloridzin), phloretin-2'-xyloglucoside, 3-hydroxyphloridzin, quercetin-3-arabinoside (avicularin), quercetin-3-xyloside (reynoutrin), quercetin-3-galactoside (hyperin), quercetin-3-glucoside (isoquercitrin) and quercetin-3-rhamnoside (quercitrin). The isolation of 3-hydroxyphloridzin as a natural component in apple was novel and its chemical structure, as well as those of the other co-occurring polyphenols, were established by H-1 and C-13 NMR spectroscopy and by acid hydrolysis. (C) 1997 Elsevier Science Ltd.
引用
收藏
页码：187 / 194
页数：8
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