ISOLATION, CHARACTERIZATION, AND EVOLUTION IN RED WINE VINIFICATION OF RESVERATROL MONOMERS

被引：225

作者：

MATTIVI, F ^{[1
]}

RENIERO, F ^{[1
]}

KORHAMMER, S ^{[1
]}

机构：

[1] COMMISS EUROPEAN COMMUNITIES,JOINT RES CTR,INST ENVIRONM,I-21020 ISPRA,ITALY

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1995年 / 43卷 / 07期

关键词：

VITIS VINIFERA; STILBENES; TRANS-RESVERATROL; CIS-RESVERATROL; TRANS-RESVERATROL BETA-D-GLUCOPYRANOSIDE; CIS-RESVERATROL BETA-D-GLUCOPYRANOSIDE; NMR;

D O I：

10.1021/jf00055a013

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

Isolation from red wine and characterization of trans- and cis-resveratrol, trans-resveratrol beta-D-glucopyranoside, and cis-resveratrol beta-D-glucopyranoside are described. Extraction from grape skin and chemical changes of the four compounds during a conventional red wine vinification were monitored, showing the close relationship among the contents of the compounds. Factors influencing the model, such as the ethanol concentration, the hydrolytic cleavage of glucose moieties in glucosides and trans/cis isomerization, are discussed on the basis of the experimental data.

引用

页码：1820 / 1823

页数：4

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