OXIDATION-KINETICS OF TRANSCAFFEOYLTARTRATE AND ITS GLUTATHIONE DERIVATIVES IN GRAPE MUSTS

被引：28

作者：

CHEYNIER, V

RIGAUD, J

MOUTOUNET, M

机构：

[1] Institut des Produits de la Vigne, I.N.R.A., 34060 Montpellier cedex, 9, place Viala

来源：

PHYTOCHEMISTRY | 1990年 / 29卷 / 06期

关键词：

2,5-di-S-glutathionyl caffeoyl tartrate; 2-S-glutathionyl caffeoyl tartrate; caffeoyl tartrate; catechol oxidase; glutathione; grape; hydroxycinnamic derivatives; oxidation; Vitaceae; Vitis vinifera;

D O I：

10.1016/0031-9422(90)85008-4

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 oxidation of trans-caffeoyl tartrate and the formation of cafteoyl tartrate o-quinone, 2-S-glutathionyl caffeoyl tartrate (grape reaction product, GRP), GRP o-quinone, and 2,5-di-S-glutathionyl cafteoyl tartrate (GRP2) in model solutions containing caffeoyl tartrate, glutathione, and crude grape enzymatic extract were monitored by HPLC and shown to depend on the caffeoyl tartrate to glutathione molar ratio. Similar kinetics were obtained in oxidizing grape musts. However, it seems that other grape components can trap the o-quinones in the same way as glutathione. An initial lag phase, due to the presence of powerful reductants such as ascorbic acid, was observed. © 1982.

引用

页码：1751 / 1753

页数：3

共 22 条

[1] INVITRO STUDY OF CAFFEIC ACID-BOVINE SERUM-ALBUMIN INTERACTION [J].