Tanaka Takashi, Matsuo Yosuke, Yamada Yuko, Kouno Isao
Graduate School of Biomedical Sciences, Department of Molecular Medicinal Sciences, Nagasaki University, 1-14 Bunkyo-machi, Nagasaki 852-8521,
J Agric Food Chem. 2008 Jul 23;56(14):5864-70. doi: 10.1021/jf800921r. Epub 2008 Jun 18.
Structures of two condensation products obtained by the reaction of cinnamaldehyde with (+)-catechin were determined by spectroscopic methods. One had two phenylpropanoid units at the C-6 and C-8 positions of the catechin skeleton. The other product had a dimeric structure with two catechin and two phenylpropanoid units. Matrix-assisted laser desorption time-of-flight mass spectrometric analysis of the reaction products of cinnamaldehyde with procyanidin B1 suggested that procyanidins were oligomerized in a manner similar to the reaction with catechin. Furthermore, (13)C NMR spectral comparison of the condensation products with the polymeric procyanidins obtained from commercial cinnamon bark strongly suggested that the procyanidins in the cinnamon bark also were polymerized by reaction with cinnamaldehyde.
通过光谱法测定了肉桂醛与（+）-儿茶素反应得到的两种缩合产物的结构。一种在儿茶素骨架的C-6和C-8位有两个苯丙素单元。另一种产物具有由两个儿茶素和两个苯丙素单元组成的二聚体结构。肉桂醛与原花青素B1反应产物的基质辅助激光解吸飞行时间质谱分析表明，原花青素的低聚方式与儿茶素反应相似。此外，缩合产物与从商业肉桂皮中获得的聚合原花青素的（13）C NMR光谱比较强烈表明，肉桂皮中的原花青素也通过与肉桂醛反应而聚合。
