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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概要

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• The unique binding property of phenolics to polyacrylamide gels in water was utilized for fractionation of the tannin and non-tannin phenolics from Koshu wine.The phenolics were fractionated by Bio-Gel P-2 chromatography with 0.02 M potassium tartrate buffer, pH 3.0,as eluant. Non-tannin phenolics included tyrosol, salicylic acid, protocatechuic acid, p-hydroxybenzoic acid, ferulic acid, p-coumaric acid, gallic acid, and caffeic acid as simple phenolic compounds. Tannin phenolics were fractionated into at least six distinct fractions. They were highly polymerized phenolics yielding anthocyanidin on heating with 2 N HCl, and were found to be mostly associated with the non-tannin phenolics, which were easily dissociated by 0.1 N HCl hydrolysis and extracted with ether.

• 1980-04-25

著者

• Yokotsuka Koki

  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

• SHINKAI SHIGEKI

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

• Shinkai Shigeki

  The Research Institute Of Fermentation Faculty Of Engineering Yamanashi University

• YOKOTSUKA KOKI

  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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