Successive Extraction of Koshu White wine for Factionation of Flavonoid Polymers : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (VII)

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概要

• 論文の詳細を見る

• Koshu white wine was successively extracted at pH 2 with ethar, ethyl acetate, butanol-1,and butanol-2. Each extract was further fractionated by thin-layer chromatography, and the non-flavonoid and flavonoid phenolics in the extracts were determined by microdensitometric tracing of the chromatograms. The etar extract contained only non-flavonoid phenolics, and the ethyl acetate extract contained some non-flavonoid phenolics and a flavonoid polymer. The butanol-1 and butanol-2 extracts contained only a flavonoid polymer. These flavonoid polymers were characterized on the basis of ultraviolet absorption spectra, Folin-Denis/Vanillin ratios, behavior on thin-layers, and color reactions with alkaline reagent, mineral acids, and heavy-metal salts.

• 社団法人日本生物工学会の論文
• 1978-04-25

著者

• Yokotsuka Koki

  The Research Institute Of Fermentation Faculty Of Engineering Yamanashi University

• TAKAHASHI YOSHIMASA

  The Research Institute of Fermentation, Faculty of Engineering, Yamanashi University

• YOSHII MASUMI

  The Research Institute of Fermentation, Faculty of Engineering, Yamanashi University

• KUSHIDA TADAE

  The Research Institute of Fermentation, Faculty of Engineering, Yamanashi University

• Kushida Tadae

  The Research Institute Of Fermentation Faculty Of Engineering Yamanashi University

• Yoshii Masumi

  The Research Institute Of Fermentation Faculty Of Engineering Yamanashi University

• Takahashi Yoshimasa

  The Research Institute Of Fermentation Faculty Of Engineering Yamanashi University

関連論文

• Successive Extraction of Koshu White wine for Factionation of Flavonoid Polymers : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (VII)
• Isolation and Characterization of Proteins from Juice, Musts, and Wines from Japanese Grapes : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (VI)
• Production and Properties of Lytic Enzyme and an Exo-β-1,3-Glucanase from Streptomyces murinus : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (IX)
• Fractionation of Wine Tannin and Non-tannin Phenolics by Bio-Gel P-2 Chromatography and Characterization of the Fractions : Chemical Studies on Coloring and Flavoring Substances in Japanese Grapes and Wines (X)

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