使用加速溶剂萃取法测定巴斯克苹果酒苹果品种的多酚谱。

Determination of polyphenolic profiles of Basque cider apple varieties using accelerated solvent extraction.

作者信息

Alonso-Salces R M, Korta E, Barranco A, Berrueta L A, Gallo B, Vicente F

机构信息

Department of Analytical Chemistry, Faculty of Sciences, Universidad del País Vasco/ Euskal Herriko Unibertsitatea, P.O. Box 644, E-48080 Bilbao, Spain.

出版信息

J Agric Food Chem. 2001 Aug;49(8):3761-7. doi: 10.1021/jf010021s.

DOI:10.1021/jf010021s

PMID:11513662

Abstract

Polyphenols in the peel and pulp of 15 Basque cider apple varieties were determined by accelerated solvent extraction followed by reversed phase high-performance liquid chromatography with diode array detection. It was observed that the polyphenolic composition in apple peel depended on varieties, whereas the main classes of phenolic compounds in apple pulp were flavan-3-ols and hydroxycinnamic acids in all cases, representing both together between 86 and 95% of total polyphenols assayed.

摘要

采用加速溶剂萃取法，随后结合二极管阵列检测的反相高效液相色谱法，对15个巴斯克 cider 苹果品种果皮和果肉中的多酚进行了测定。结果发现，苹果果皮中的多酚组成因品种而异，而在所有情况下，苹果果肉中的主要酚类化合物类别均为黄烷 -3-醇和羟基肉桂酸，二者合起来占所测定总多酚的86%至95%。