Mass Spectral Characterization of Uva Longanesi Seed and Skin Extracts

作者：Kelm Mark A; Versari Andrea^*; Parpinello Giuseppina Paola; Thorngate John H III

来源：American Journal of Enology and Viticulture, 2012, 63(3): 402-406.

DOI：10.5344/ajev.2012.12017

• Uva Longanesi
• grape proanthocyanidin
• thiolysis
• mean degree of polymerization
• tannins

Polyphenolics in grape seed and skin extracts of Uva Longanesi were analyzed at harvest with selected chromatography techniques. Seed extract of Uva Longanesi was characterized by high content of proanthocyanidins (average 49 g/100 g extract), of which 42% was polymeric and similar to 28% was oligomeric. Epicatechin comprised the primary extension subunit (similar to 75%), whereas catechin predominated as the terminal unit (similar to 67%); epicatechin-gallate was present in both extension (similar to 11%) and terminal subunits (similar to 9%). As skins matured, terminal Unit galloylation decreased and extension unit galloylation increased. The mean degree of polymerization of seed proanthocyanidins was relatively constant (average 2.7 subunits) across the sampling dates.

• 出版日期2012