Identification and changes of phenolic compounds in bamboo [Gramineae] shoots during storage at 20 degree centigrade
1998
Kozukue, E. (Kenmei Women's Junior Coll., Himeji, Hyogo (Japan)) | Kozukue, N. | Tsuchida, H.
The identity of and the changes in phenolic acids in relation to the browning of freshly prepared bamboo shoots stored at 20 degrees C were made. 1) Using insoluble polyvinyl pyrrolidone (PVP) column chromatography, it was found that the content of crude phenolic compounds on the initial day were 165 mg and 106 mg per 100 g fresh weight, in the apical and basal sections, respectively. The levels decreased rapidly in both sections after 2 days. 2) Tracings of he individual phenolic acid in the crude compounds separated by gas liquid chromatography (GC) and identified by GC-mass spectrometry (MS) revealed 23 peaks initially in the basal section, which increased to 25 peaks after 9 days at 20 degrees C. Among those peaks, 5-dehydroshikimic acid, shikimic acid, p-hydroxyphenylethanol, p-hydroxyphenylpropionic acid and ferulic acid were present. 5-Dehydroshikimic acid and shikimic acid, which are intermediated of the shikimic acid pathway, increased more rapidly in the basal than in the apical section during storage at 20 degrees C. 3) Caffeic acid and chlorogenic acid were separated from the shoots by Toyo pearl column chromatography and GC, and identified by GC-MS. Caffeic acid content in both sections in creased gradually during storage, whereas chlorogenic acid content in the apical section decreased rapidly; but in the basal section when browning was initiated, chlorogenic acid increased about six times that of the initial day and then decreased rapidly
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