Herrmann K
Institute of Food Chemistry, University of Hannover, West Germany.
Crit Rev Food Sci Nutr. 1989;28(4):315-47. doi: 10.1080/10408398909527504.
Phenolic acid compounds seem to be universally distributed in plants. They have been the subject of a great number of chemical, biological, agricultural, and medical studies. Hydroxycinnamic acid compounds occur most frequently as simple esters with hydroxy carboxylic acids or glucose, while the hydroxybenzoic acid compounds are present mainly in the form of glucosides. Furthermore, phenolic acids may occur in food plants as esters or glycosides conjugated with other natural compounds such as flavonoids, alcohols, hydroxyfatty acids, sterols, and glucosides. Also, hydroxycinnamic acid amides appear to be common constituents. The occurrence of the different natural phenolic acid compounds in foods is reviewed, and data of the content in fruit, vegetables, and spices are given. The distribution of the main phenolic acid compounds in food plants as well as their changes during development and maturation of fruits are considered. Furthermore, the hydroxycinnamic acids bound to cell wall polymers, the phenolic acid compounds in coffee, cereals, oil seed, and tree nuts, and the analysis of phenolic acid derivatives are reviewed.
酚酸化合物似乎普遍存在于植物中。它们一直是大量化学、生物学、农业和医学研究的主题。羟基肉桂酸化合物最常以与羟基羧酸或葡萄糖形成的简单酯的形式出现，而羟基苯甲酸化合物主要以糖苷的形式存在。此外，酚酸在食用植物中可能以与其他天然化合物如类黄酮、醇、羟基脂肪酸、甾醇和糖苷共轭的酯或糖苷的形式出现。此外，羟基肉桂酸酰胺似乎也是常见成分。本文综述了不同天然酚酸化合物在食物中的存在情况，并给出了水果、蔬菜和香料中含量的数据。还考虑了主要酚酸化合物在食用植物中的分布及其在果实发育和成熟过程中的变化。此外，还综述了与细胞壁聚合物结合的羟基肉桂酸、咖啡、谷物、油籽和坚果中的酚酸化合物以及酚酸衍生物的分析。
