Characterisation of proanthocyanidins from black soybeans: Isolation and characterisation of proanthocyanidin oligomers from black soybean seed coats

被引：59

作者：

Ito, Chiaki ^{[1
]}

Oki, Tomoyuki ^{[2
]}

Yoshida, Tadashi ^{[1
]}

Nanba, Fumio ^{[1
]}

Yamada, Katsushige ^{[1
]}

Toda, Toshiya ^{[1
]}

机构：

[1] Fujicco Co Ltd, Dept Res & Dev, Chuo Ku, Kobe, Hyogo 6508558, Japan

[2] Natl Agr Res Org KONARC NARO, Natl Agr Res Ctr Kyushu Okinawa Reg, Kumamoto 8611192, Japan

来源：

FOOD CHEMISTRY | 2013年 / 141卷 / 03期

关键词：

Black soybean; Proanthocyanidin; Polyphenol; PROCYANIDIN-RICH EXTRACT; APPLE; ANTHOCYANINS;

D O I：

10.1016/j.foodchem.2013.05.039

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Proanthocyanidin oligomers (dimers to tetramers) were isolated from black soybean seed coats, using Sephadex LH-20 column chromatography and reversed-phase preparative HPLC. The isolated oligomers consisted of only (-)-epicatechin units, which were linked through either 4 beta -> 8 or 4 beta -> 6 (B-type) bonds. Procyanidin B2, procyanidin C1, and cinnamtannin A2 were identified as the main compounds of the proanthocyanidin dimers, trimers, and tetramers, respectively. (C) 2013 Elsevier Ltd. All rights reserved.

引用

页码：2507 / 2512

页数：6

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