Zhang Bo, Cai Jian, Duan Chang-Qing, Reeves Malcolm J, He Fei
Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China.
College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China.
Int J Mol Sci. 2015 Mar 27;16(4):6978-7014. doi: 10.3390/ijms16046978.
Polyphenolics, which are ubiquitous in plants, currently are among the most studied phytochemicals because of their perceptible chemical properties and antioxidant activity. Oak barrels and their alternatives, which are widely used in winemaking nowadays, contribute polyphenolics to wines and are thought to play crucial roles in the development of wines during aging. This study summarizes the detailed information of polyphenolics in oak woods and their products by examining their structures and discussing their chemical reactions during wine aging. This paper evaluates the most recent developments in polyphenolic chemistry by summarizing their extraction, separation, and their identification by the use of chromatographic and spectral techniques. In addition, this paper also introduces polyphenol bioactive ingredients in other plant foods.
多酚类物质在植物中普遍存在，由于其明显的化学性质和抗氧化活性，目前是研究最多的植物化学物质之一。橡木桶及其替代品如今在酿酒中广泛使用，它们为葡萄酒贡献多酚类物质，并被认为在葡萄酒陈酿过程中起着关键作用。本研究通过研究橡木及其制品中多酚类物质的结构，并讨论其在葡萄酒陈酿过程中的化学反应，总结了其中的详细信息。本文通过总结多酚类物质的提取、分离以及利用色谱和光谱技术进行鉴定，评估了多酚化学的最新进展。此外，本文还介绍了其他植物性食物中的多酚生物活性成分。
