没食子酸
杨梅
化学
杨梅素
糖苷
高效液相色谱法
酚类
色谱法
植物
食品科学
类黄酮
山奈酚
生物化学
有机化学
生物
抗氧化剂
作者
Haihua Yang,Yunshan Ge,Yujing Sun,Donghong Liu,Xingqian Ye,Dan Wu
出处
期刊:Food Chemistry
[Elsevier]
日期:2011-10-01
卷期号:128 (4): 1128-1135
被引量:32
标识
DOI:10.1016/j.foodchem.2011.03.118
摘要
Leaves of each of two bayberry cultivars, Biqi and Dongkui, were divided into three categories by age, namely immature, intermediate, and mature. Phenolic compounds were analysed by the methods of HPLC-DAD and HPLC-UV-ESIMS. Gallic acid and EGCG were identified positively, and 13 other compounds (flavan-3-ol monomers, prodelphinidin oligomers, and flavonol glycosides) were partially identified. Gallic acid (7.5–87.8 mg/100 g) was the only phenolic acid detected and flavan-3-ols were abundant. Myricetin deoxyhexoside (535.4–853.0 mg/100 g) was the major flavonol glycoside. Among the three categories, immature leaves of both cultivars recorded the highest level of total phenolics, irrespective of whether they were measured by the Folin–Ciocalteu method (19404.0 mg/100 g in Biqi and 19626.0 mg/100 g in Dongkui) or as the sum of individual phenolic compounds (2255.9 mg/100 g in Biqi and 1797.1 mg/100 g in Dongkui). The results showed that bayberry leaves are a potentially rich source of beneficial phenolics.
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