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  • 标题:Extraction and Characterization of Proanthocyanidins from Grape Seeds
  • 本地全文:下载
  • 作者:Sean X. Liu ; Elizabeth White
  • 期刊名称:The Open Food Science Journal
  • 电子版ISSN:1874-2564
  • 出版年度:2012
  • 卷号:6
  • 期号:1
  • 页码:5-11
  • DOI:10.2174/1874256401206010005
  • 出版社:Bentham open
  • 摘要:Grape seed contains many polyphenolic compounds that have potential health-promoting benefits. Among the-se compounds are proanthocyanidins, also known as condensed tannins, which is a class of flavanols. The basic structural building blocks of flavanols are polyhydroxyflavan-3-ol units linked together by C-C bonds. They are widely distributed in plants but grape seed has very high contents. This study examined extraction and purification technologies for obtain-ing proanthocyanidins from grape seeds and analytical methods and tools for characterizing them.
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