苹果梨生育期酚类物质的分析

为了研究苹果梨在生育期酚类物质的变化规律,本实验测定了苹果梨总多酚和各种酚类物质在不同生育阶段的含量。结果表明,苹果梨中含有熊果苷、绿原酸、儿茶素、咖啡酸等酚类物质,随着果实的生长发育,总多酚含量逐渐减少,熊果苷和绿原酸在总多酚中占有较大比例。      

苹果梨酚类物质抗氧化活性研究

通过对DPPH 自由基、羟自由基(·OH)和亚硝酸根离子的清除能力实验,测定苹果梨幼果和成熟果果皮中提取的酚类物质抗氧化活性。结果表明：苹果梨酚类物质对DPPH 自由基、·OH 和亚硝酸根离子均有较好的清除效果,其中幼果中提取的酚类物质清除效果要好于成熟果果皮。     

苹果梨果实生育期果胶物质的研究

以开发利用苹果梨资源及果实质地的研究为目的,测定了苹果梨生育期果实中细胞壁物质(AIS)以及不同溶解性果胶的含量。结果表明,随着果实成熟,AIS呈先上升后降低的趋势。果皮和果肉AIS中及鲜果果皮中果胶总含量均在果实膨大期含量较高,成熟后期呈下降的趋势,而鲜果果肉中果胶总含量在盛花后第50d含量较高,随后其含量下降,且其含量均低于果皮中的含量。幼果中以碱溶性果胶含量最多,为果胶的主要成分,成熟果中则以酸溶性果胶含量较多,碱溶性果胶含量次之;水溶性果胶和盐溶性果胶在整个生育期中所占比例较少。      

苹果梨果实生育期果胶物质的研究

以开发利用苹果梨资源及果实质地的研究为目的,测定了苹果梨生育期果实中细胞壁物质(AIS)以及不同溶解性果胶的舍量.结果表明,随着果实成熟,AIS呈先上升后降低的趋势.果皮和果肉AIS中及鲜果果皮中果胶总含量均在果实膨大期含量较高,成熟后期呈下降的趋势,而鲜果果肉中果胶总含量在盛花后第50d含量较高,随后其含量下降,且其含量均低于果皮中的含量.幼果中以碱溶性果胶含量最多,为果胶的主要成分,成熟果中则以酸溶性果胶含量较多,碱溶性果胶含量次之;水溶性果胶和盐溶性果胶在整个生育期中所占比例较少.     

葡萄酒酚类物质研究进展

酚类物质作为葡萄酒的“骨架成分”,在葡萄酒中起着重要作用,不仅影响葡萄酒的颜色、滋味和口味等,还具有抗氧化作用。概述了葡萄酒中主要的酚类物质及其作用研究进展。     

果汁中酚类物质的研究新思路

果汁中酚类物质与褐变、后混浊等技术难题密切相关,直接影响产品的色泽、风味和状态。但酚类物质对果汁特殊收敛口味很有贡献,且许多种类对人体有重要保健功能。论述了果汁中酚类物质的研究新思路,通过对果汁加工过程中酚类物质的形态和在各加工单元操作中变化规律的研究,探索其调控途径,为既消除果汁褐变和后混浊,又最大限度地保留果汁中酚类物质的功能成分提供科学依据。     

油菜籽酚类物质研究进展

油菜籽酚类物质作为一种新型的天然抗氧化剂,是油菜籽中一类重要的活性物质,在油菜籽仁和种皮中含量丰富。本文综述了油菜籽酚类物质的组成及性质、生物活性、制备方法及分析,并对油菜籽酚类物质在医药、功能性食品、化妆品等领域的应用前景作了概述。     

5个调色葡萄品种酚类物质轮廓分析

对调色葡萄品种'烟73'、 '烟74'、 'Kolor'、 'Tintorera'和'Domfelder'成熟期果实和小规模发酵的葡萄酒进行基本理化指标和酚类物质分析.结果 表明,'Kolor'和'烟73'果实花色苷含量较高,均超过4000 mg/kg(以果实鲜质量计);'Tintorera'和'烟73'果实黄酮醇含量...     

酚类物质在红葡萄酒中的作用

酚类物质是一组大而复杂的化合物,葡萄酒中的酚类物质来源于葡萄、酵母代谢和木桶贮酒。1 红葡萄酒中的酚类物质红葡萄酒中的酚类物质分为两类：类黄酮与非类黄酮。类黄酮分子为吡喃环将两个酚分子连接起来的结构。最常见的类黄酮包括黄酮醇、儿茶素、花色素及少量的游离无色花色素。类黄酮可以自由存在,也可以同其它的类黄酮、糖、非类黄酮发生聚合反应,以糖苷或酰基衍生物的形式存在。儿茶素和无色花色素聚合生成原花色素。葡萄中的原花色素主要以单体形式存在,在葡萄酒中缩合成中等分子大小(含有2～5个亚基)的单宁—缩合单宁,其中的…     

葡萄酒酚类物质的研究进展

葡萄酒中含有多种酚类成分,这些成分在葡萄酒中起着重要的作用,首先,影响葡萄酒的口感,使葡萄酒具有苦味和收敛性,尤其是红酒;第二,影响葡萄酒的颜色;第三,起到防腐的作用,延长酒的寿命;第四,在葡萄酒中起抗氧化作用.文中介绍了葡萄酒中主要的多酚类化合物及作用.     

Transfer of phenolic compounds during olive oil extraction in relation to ripening stage of the fruit

The transfer of phenolic compounds of Olea europaea L. cv. Arbequina variety during olive oil extraction in relation to ripening stage was investigated. The parameters of oil extraction by the Abencor system are shown together with mass balances of the products and by products from the olive oil extraction in relation to olive paste. The phenolic compounds in olive paste, pomace, oil and wastewater were identified and measured by HPLC. Throughout the study, the concentrations of simple phenols, secoiridoids and flavonoids were higher in the olive paste and pomace phases than in oil and wastewater phases. High concentrations of 4‐(acetoxyethyl)‐1,2‐dihydroxybenzene (3,4‐DHPEA‐AC) and secoiridoid derivatives such as the dialdehydic form of elenolic acid linked to 3,4‐DHPEA (hydroxytyrosol) or p‐HPEA (tyrosol) (3,4‐DHPEA–EDA, p‐HPEA–EDA, where EDA is elenolic acid dialdehyde) and an isomer of oleuropein aglycone (3,4‐DHPEA–EA, where EA is elenolic acid aldehyde) were found in olive oil, together with lignan compounds. It was observed that 3,4‐DHPEA–EDA was the most abundant polyphenol present in the wastewater phase. This indicates that biotransformation occurred during olive extraction, especially in the crushing and malaxation operations, and reflects the possible chemical changes that lead to the formation of new compounds. Moreover, the distribution of compounds showed their affinities toward different phases. Copyright © 2005 Society of Chemical Industry     

Changes in quality and phenolic compounds of virgin olive oils during objectively described fruit maturation

The effect of fruit ripening on the quality of the oil extracted and on the changes in the amount of phenolic compounds was determined in two olive varieties (Olea europaea, cvs. Arbequina and Picual) in two crop seasons, characterized by showing the same mean temperature and different rainfalls. Maturation level was evaluated using six methods: Harvest date, ripening index (RI), fruit skin colour, fruit firmness, and amount of chlorophylls and carotenoids in the oil. Oil quality, evaluated using the parameters established to determine the quality level of virgin olive oils (acidity, K₂₃₂, K₂₇₀, peroxide index, and panel test), was not affected by fruit ripening or by the increase in rainfall of the season. However, the changes in oil stability and phenolic compounds in the oils extracted during fruit ripening strongly differed according to the variety, the maturity level of the fruit and the crop season tested. Fruit skin colour and firmness allowed a better discrimination at the initial maturity stages than the other methods tested.     

摘叶处理对酿酒葡萄果实酚类物质的影响

以赤霞珠和品丽珠为试材,研究摘叶处理对赤霞珠和品丽珠葡萄果实酚类物质（总花色苷、总酚、单宁及非花色苷单体酚类物质）含量的影响,为晋中南地区酿酒葡萄及葡萄酒的生产提供理论依据。结果表明,摘叶能促进葡萄果实酚类物质的积累,其中赤霞珠在转色初期摘除4片叶效果最好,能显著提高采收期成熟度、总花色苷（增加了23.92%）、总酚（增加了22.00%）及非花色苷单体酚类物质含量（增加了83.02%）（P＜0.05）;而品丽珠在转色末期摘除6片叶效果最佳,能显著提升采收期成熟度、总花色苷（增加了12.79%）、总酚（增加了26.17%）、单宁（增加了128.80%）及非花色苷单体酚类物质含量（增加了140.82%）（P＜0.05）。     

Complexation of starch and phenolic compounds during food processing and impacts on the release of phenolic compounds

Phenolic compounds can form complexes with starch during food processing, which can modulate the release of phenolic compounds in the gastrointestinal tract and regulate the bioaccessibility of phenolic compounds. The starch–phenolic complexation is determined by the structure of starch, phenolic compounds, and the food processing conditions. In this review, the complexation between starch and phenolic compounds during (hydro)thermal and nonthermal processing is reviewed. A hypothesis on the complexation kinetics is developed to elucidate the mechanism of complexation between starch and phenolic compounds considering the reaction time and the processing conditions. The subsequent effects of complexation on the physicochemical properties of starch, including gelatinization, retrogradation, and digestion, are critically articulated. Further, the release of phenolic substances and the bioaccessibility of different types of starch–phenolics complexes are discussed. The review emphasizes that the processing-induced structural changes of starch are the major determinant modulating the extent and manner of complexation with phenolic compounds. The controlled release of complexes formed between phenolic compounds and starch in the digestive tracts can modify the functionality of starch-based foods and, thus, can be used for both the modulation of glycemic response and the targeted delivery of phenolic compounds.     

Variation in contents of phenolic compounds during growth and post-harvest storage of pigeon pea seedlings

The variation in contents of seven phenolic compounds in pigeon pea seedlings during growth and storage was investigated. Maximum contents of vitexin, isovitexin and orientin were found in leaves growing 40 days, which were 0.99 ± 0.06, 6.63 ± 0.35 and 30.89 ± 1.92 mg/g DW. Apigenin and luteolin were extensively distributed in leaves, stems and roots. Pinostrobin and cajaninstilbene acid were mainly accumulated in leaves, the peak values 3.53 ± 0.18 and 2.49 ± 0.13 mg/g DW appeared at the 60th day. Slight and steady increases of seven phenolic compounds were found in room temperature (25 °C) stored pigeon pea leaves up to 120 days. The highest accumulation of seven phenolic compounds at chilling temperature (4 °C) was observed at the 45th day, after which the contents decreased sharply. The stems extracts exhibited more efficient DPPH radical-scavenging ability while the roots extracts demonstrated the strongest lipid peroxidation inhibitory activity.     

Analysis of phenolic compounds including tannins,gallotannins and flavanols of Uapaca kirkiana fruit

Tannins and phenolic acids were extracted from Uapaca kirkiana unripe pulp, seed coat, peel and embryo, as well as from ripe pulp, seed coat, embryo and peel portions of the fruit. Extraction was done using 50% methanol. More tannins were detected in the embryos of both ripe and raw fruit. Both ripe and raw seed coat contained the least amounts of tannins. The flavanoids and gallotannins also followed the same trend, with most of them in the embryos of both, the ripe and raw, fruit portions whilst the least were found in the seed coat. Tannins were, however lost during sun-drying compared to oven-drying, even though the differences were not very large. Also, raw fruits showed high concentrations of tannins compared to the ripe fruits. Hydroxybenzoic acid was found in the peel and pulp but none was detected in the seed coat or in the embryo. Similar phenolic acids were detected in the seed coat, except for caffeic acid and protocatechuic acid, detected in the embryo by both the UV florescence and Folin spray.     

Bioactive compounds of 44 traditional and exotic Brazilian fruit pulps: phenolic compounds and antioxidant activity

Bioactive compounds and antioxidant activity from 44 fruit were evaluated. The data were statistically evaluated by analysis of common components and specific weights (CCSWA). Panã, acerola, açaí, and jabuticaba showed higher values of total phenolic compounds (TPCs) and antioxidant activity. The analysis of CCSWA was able to explain almost 100% of the variance of the data and established the correlation between TPC and antioxidant capacity, being the most influential variables in the classification of samples. This statistical method is ideal for quickly analyzing a large amount of data, as obtained in this research, which facilitates routines of industrial analysis.     

菠萝浓缩汁带皮生产过程中多酚变化的研究

首先采用比色法测定了菠萝浓缩汁带皮榨汁生产过程中各工序下样品的褐变指数、总酚及原花青素的含量及变化情况,同时进一步用HPLC法确定了菠萝汁中单酚物质的种类和含量变化情况。研究表明,菠萝浓缩汁带皮加工过程中,总酚及原花青素含量与褐变指数是成正向相关的。