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- UDA Yasushi
- Department of Agricultural Chemistry, Faculty of Agricultttre, Utsunomiya University
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- OZAWA Yoshio
- Gunma Women's Junior College
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- TAKAYAMA Midori
- Department of Agricultural Chemistry, Faculty of Agricultttre, Utsunomiya University
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- SUZUKI Kenji
- Department of Agricultural Chemistry, Faculty of Agricultttre, Utsunomiya University
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- MAEDA Yasuhiko
- Department of Agricultural Chemistry, Faculty of Agricultttre, Utsunomiya University
Bibliographic Information
- Other Title
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- アブラナ科野菜中の遊離及び可溶性結合型フェノール酸
- アブラナ科野菜中の遊離及び可溶性結合型フェノール酸〔英文〕
- アブラナカ ヤサイチュウ ノ ユウリ オヨビ カヨウセイ ケツゴウガタ フェノ
Search this article
Abstract
Hydroxybenzoic, and hydroxycinnamic acids of free, glucosidic, and ester forms were obtained separately from fresh leaves of six cruciferous vegetables and analyzed by GC and GC-MS. Three hydroxybenzoic acids (p-hydroxybenzoic, vanillic, and protocatechuic acids) and eight hydroxycinnamic acids (cis-, and trans-isomers of p-coumaric, ferulic, caffeic, and sinapic acids) were identified in all the vegetables used, of which cis-, and trans-sinapic acids were the most prominent and trans-ferulic acid was next abundant in each phenolic acid fraction of the vegetables. The hydroxybenzoic acids were relatively higher in amounts in the glucosidic fractions. On the other hand, most of the hydroxycinnamic acids were found in the alkaline hydrolyzates of each vegetable extract, indicating that the hydroxycinnamic acids are mainly contained as esters.
Journal
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- NIPPON SHOKUHIN KOGYO GAKKAISHI
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NIPPON SHOKUHIN KOGYO GAKKAISHI 35 (5), 360-366, 1988
Japanese Society for Food Science and Technology
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Details 詳細情報について
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- CRID
- 1390282681383421440
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- NII Article ID
- 130003788739
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- NII Book ID
- AN00192587
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- NDL BIB ID
- 3183930
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- ISSN
- 00290394
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- Text Lang
- en
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed