The phenolics of ciders: Oligomeric and polymeric procyanidins
1978; Wiley; Volume: 29; Issue: 5 Linguagem: Inglês
10.1002/jsfa.2740290511
ISSN1097-0010
Autores Tópico(s)Fermentation and Sensory Analysis
ResumoAbstract Ciders contain a series of procyanidins up to at least a seven‐fold degree of polymerisation, and a procyanidin tetramer based on epicatechin has been isolated by counter‐current distribution between ethyl acetate and water. Due to the shortcomings of modern methylation and mass spectrometry procedures molecular weights were determined by elevation of boiling point. Other techniques include a complex formation with dimethylaminocinnamaldehyde, and silica (h.p.t.l.c.) in toluene‐acetone‐formic acid mixtures.
Referência(s)