期刊
FOOD CHEMISTRY
卷 141, 期 3, 页码 2507-2512出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2013.05.039
关键词
Black soybean; Proanthocyanidin; Polyphenol
Proanthocyanidin oligomers (dimers to tetramers) were isolated from black soybean seed coats, using Sephadex LH-20 column chromatography and reversed-phase preparative HPLC. The isolated oligomers consisted of only (-)-epicatechin units, which were linked through either 4 beta -> 8 or 4 beta -> 6 (B-type) bonds. Procyanidin B2, procyanidin C1, and cinnamtannin A2 were identified as the main compounds of the proanthocyanidin dimers, trimers, and tetramers, respectively. (C) 2013 Elsevier Ltd. All rights reserved.
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