Phenolic compounds from ageing shoots of Picea abies

被引：0

作者：

Kraus, CA ^{[1
]}

Spiteller, G ^{[1
]}

机构：

[1] UNIV BAYREUTH,LEHRSTUHL ORGAN CHEM 1,D-95447 BAYREUTH,GERMANY

来源：

ZEITSCHRIFT FUR NATURFORSCHUNG C-A JOURNAL OF BIOSCIENCES | 1997年 / 52卷 / 5-6期

关键词：

Picea abies; ageing; phenolics; phenolic glucosides; quantification by GC-MS;

D O I：

暂无

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

The influence of ageing on the amount and composition of phenolic compounds and their glucosides was studied in one to five-year-old shoots of Picea abies. The total content of phenolics increased remarkably within the first two years of growth. In this period cinnamic acid derivatives were dominating, but beginning with the end of the first vegetation period a dramatic increase of acetophenones was observed. Obviously at the end of the first vegetation period the cinnamic acid derivatives are subjected to oxidation resulting in an increase of acetophenones.

引用

页码：308 / 312

页数：5

共 15 条

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