Phenolic composition of litchi fruit pericarp
Phenolic composition of litchi fruit pericarp
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DOI：
10.1021/jf000815r
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发表时间：
2000-12-01
影响因子：
6.1
通讯作者：
Cheynier, V
中科院分区：
文献类型：
--
作者：
Sarni-Manchado, P;Le Roux, E;Cheynier, V
荔枝（Litchi chinensis，无患子科）是一种非跃变型的亚热带水果，一旦收获，由于可能涉及多酚的布朗宁反应而失去其红色果皮颜色。低压色谱法，高压液相色谱法，W-可见光谱分析，质谱法，和核磁共振研究允许荔枝果皮的多酚组合物的测定和定量。荔枝皮含有大量的多酚类化合物。荔枝皮多酚类化合物的主要特征是它们的邻位双酚结构，这使它们具有高氧化性。四种主要色素被正式鉴定为矢车菊素3-芸香糖苷、矢车菊素葡萄糖苷、槲皮素3-芸香糖苷（芦丁）和槲皮素葡萄糖苷。解聚硫解反应后表征单宁含量。单宁（聚合原花青素）主要由表儿茶素单元通过A-和B-型键连接而构成。荔枝不同品种酚类化合物的比较研究。通过HPLC定量Kwai Mi。缩合单宁是最丰富的（4毫克克（-1）新鲜皮），其次是表儿茶素和原花青素A2（1.7和0.7毫克克（-1）新鲜果皮，分别）。花色素苷的含量与黄酮醇的含量相当，其值与0.4 mg g（-1）新鲜果皮相似。
Litchi (Litchi chinensis, Sapindaceae) is a nonclimacteric subtropical fruit that, once harvested, loses its red pericarp color because of browning reactions probably involving polyphenols. Low-pressure chromatography, high-pressure liquid chromatography, W-visible spectral analysis, mass spectrometry, and nuclear magnetic resonance studies have allowed the determination and quantification of the polyphenolic composition of litchi pericarp. Litchi skins contain significant amounts of polyphenolic compounds. The principal characteristic of the litchi skin polyphenolic compounds is their ortho-diphenolic structure, which gives them high oxidability. Four major pigments were formally identified as cyanidin 3-rutinoside, cyanidin glucoside, quercetin 3-rutinoside (rutin), and quercetin glucoside. The tannin content was characterized after the depolymerization thiolysis reaction. Tannins (polymeric proanthocyanidins) are mainly constituted with epicatechin units linked by A- and B-type bonds. The different phenolic compounds of litchi cv. Kwai Mi were quantified by HPLC. Condensed tannins were the most abundant (4 mg g(-1) of fresh skin), followed by epicatechin and procyanidin A2 (1.7 and 0.7 mg g(-1) of fresh pericarp, respectively). The amount of anthocyanins was found to be comparable to that of flavonols, with a value of similar to0.4 mg g(-1) of fresh pericarp.