Hydroxycinnamic Acid Derivatives and p-Coumaroyl-(L)-tryprophan, A Novel Hydroxycinnamic Acid Derivative, from Coffee Beans
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概要
- 論文の詳細を見る
Hydroxycinnamic acid derivatives of coffee beans were analyzed by three-dimensional HPLC. Thirteen peaks were detected at 320nm by a reversed-phase column and were categorized into 4 groups by UV-absorption sepectra. Eleven chlorogenic acids, caffeoyltryptophan, and a novel compound, p-coumaroyl-(L)-tryptophan, were identified by instrumental analyses.
- 社団法人日本農芸化学会の論文
- 1995-10-23
著者
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OKADA Hiromi
Department of Hemostasis and Thrombosis, Clinical Research Center, Nagoya Medical Center
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MURATA Masatsune
Department of Nutrition and Food Science, Ochanomizu University
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MURATA Masatsune
Graduate School of Humanities and Science, Ochanomizu University
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HOMMA Seiichi
Department of Nutrition and Food Science, Ochanomizu University
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Okada Hiromi
Department Of Biochemistry And Food Science Faculty Of Agriculture And Rare Sugar Research Center Ka
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Homma Seiichi
Department Of Nutrition & Food Science Ochanomizu University
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Okada Hiromi
Department Of Nutrition & Food Science Ochanomizu University
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Murata Masatsune
Department Of Nutrition And Food Sciences Ochanomizu University
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Murata Masatsune
Department Of Nutrition And Food Chemistry Ochanomizu Unibersity
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Murata Masatsune
Department Of Nutrition & Food Science Ochanomizu University
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HOMMA Seiichi
Department of Bioscience, Tokyo University of Agriculture
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