Highly galloylated and A-type prodelphinidins and procyanidins in persimmon (Diospyros kaki L.) peel

被引：14
|
作者：
Ye, Huanfeng [1 ]
Luo, Lin [1 ]
Wang, Jiao [1 ]
Jiang, Kun [1 ]
Yue, Tianli [1 ]
Yang, Haihua [1 ]
机构：
[1] Northwest A&F Univ, Coll Food Sci & Engn, Yangling 712100, Shaanxi, Peoples R China
来源：
FOOD CHEMISTRY | 2022年 / 378卷
关键词：
Persimmon peel; Proanthocyanidins; Procyanidins; Prodelphindins; MYRICA-RUBRA SIEB; MALDI-TOF-MS; INHIBITORY-ACTIVITY; PROANTHOCYANIDINS; HPLC; PRODUCTS; ANTIOXIDANT; EXTRACTION; LEAVES; SEED;
D O I：
10.1016/j.foodchem.2021.131972
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
The structure of persimmon peel proanthocyanidins (PPPAs) was characterized. After acid catalysis of PPPAs in the presence of phloroglucinol, five reaction products such as (epi)gallocatechin-phloroglucinol ((E)GC-ph) etc. were identified by HPLC-DAD-ESI/MS. FT-IR analysis confirmed that all of the compounds exhibited a 2, 3-cis configuration. Therefore, the extension units in PPPAs were EGC, epigallocatechin gallate (EGCG), epicatechin, and epicatechin gallate and only EGCG was detected as the terminal unit. PPPAs contained 25.21% of procyanidins and 74.79% of prodelphindins and had a high degree of 3-O-galloylation (>74.79%). The mean degree of polymerization of PPPAs was calculated to be 10.18. MALDI-TOF MS analysis showed that A-type linkage and galloylation existed commonly in PPPAs.
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页数：6
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