Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
7585254 | Food Chemistry | 2018 | 41 Pages |
Abstract
To develop an efficient method for degradation of grape seed and skin proanthocyanidins polymers into oligomers, an optimized sulphurous acid degradation conditions for grape seed with the temperature of 60â¯Â°C, reaction time of 60â¯min and sample-sulphurous acid ratio of 1:0.2, and for grape skin with the temperature of 40â¯Â°C, reaction time of 60â¯min and sample-sulphurous acid ratio of 1:0.2, were established. Afterwards, HSCCC and prep-HPLC were used to fractionate and isolate individual proanthocyanidin oligomers from the degradation products. Total of ten dimeric or trimeric procyanidins were obtained, and most of them presented high yield (from 0.7â¯mg to 13.6â¯mg per run in grape seed and from 0.5â¯mg to 4.1â¯mg per run in grape skin) and high purity (over 90%). The proposed method provides a new way for large preparation of oligomeric proanthocyanidins from naturally abundant and wasted polymeric ones.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Lanxin Luo, Yan Cui, Jinhui Cheng, Bairui Fang, Zongmin Wei, Baoshan Sun,