Ellagic Acid Precursors in Muscadine Grapes

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Title:	Ellagic Acid Precursors in Muscadine Grapes 麝香葡萄之鞣花酸先驅物
Authors:	林棟雍
Contributors:	動科系
Keywords:	麝香葡萄葡萄鞣花酸先驅物 Ellagic acid Precursor Muscadine Grape
Date:	1993-12
Issue Date:	2016-12-02 15:18:21 (UTC+8)
Abstract:	以凝膠體過濾色層分析法將麝香葡萄殘渣之抽出物予以分離，其分餾液則以二度空間濾紙色層分析及HPLC檢定之。由Rf值，呈色劑之顏色反應，與經酸化及加熱處理之分餾液及經加熱後之4個HPLC峰之收集液上存在有鞣花酸之證據，顯示麝香葡萄殘渣含有鞣花酸先驅物。將3ml之麝香葡萄殘渣抽出物加熱5min至乾燥後發現殘渣之鞣花酸含量從0.1mg上升至0.32mg，而當加熱持續至11min時，此一成份開始裂解。鞣花酸及二個先驅物於加熱至32min時完全被破壞。 Fractions of muscadine grape pomace extract were separated on a gel filtration chromatographic column and examined by two-dimensional paper chromatography and HPLC. The Rf values, color reactions with chromogenic agents, ultraviolet spectra, HPLC chromatograms, and presence of ellagic acid in acidified, heated fractions and four heated HPLC eluents revelaed the presence of ellagic acid precursors in the muscadine grape pomace. The ellagic acid content increased from 0.1 mg to 0.32 mg when a 3 ml muscadine pomace extract was heated for 5 min to dryness; however, the decomposition of this compound started in the extract at 11 min of heating. Ellagic acid and two precursors were decomposed completely at 32 min of heating.
Relation:	中華農學會報 164 民82.12 頁69-77
Appears in Collections:	[Department of Animal Science] journal articles

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