期刊
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
卷 48, 期 9, 页码 4233-4240出版社
AMER CHEMICAL SOC
DOI: 10.1021/jf000283e
关键词
(+)-catechin; glyoxylic acid; model solution; browning; xanthylium salts; LC/DAD; LC/ESI-MS; NMR
The reaction between (+)-catechin and glyoxylic acid in model solution system was investigated by LC/DAD and LC/ESI-MS analyses. The formation of phenolic compounds exhibiting absorption maxima near 300 nm and presenting a shoulder around 350 nm was observed. Their structures consisted of a (+)-catechin unit with one or two aldehyde groups linked at positions 6, 8 or 6 and of the A ring. In addition, new yellow pigments exhibiting UV-visible spectra similar to those of xanthylium salts with absorption maxima at 450 and 280 mm were also detected. The major yellow compound was isolated and identified by ESI-MS and 1D and 2D NMR spectroscopy. The implication of these compounds in color change and browning observed during aging of grape-derived beverages is also discussed.
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