Studies on the Tannin of Japanese Persimmon (Diospyros Kaki L.)

ITO Saburo, OSHIMA Yasuyoshi

doi:10.1271/bbb1961.26.156

Studies on the Tannin of Japanese Persimmon (Diospyros Kaki L.)

DOI Web Site 参考文献6件オープンアクセス

ITO Saburo

Visiting Investigator from National Horticultural Research Station
OSHIMA Yasuyoshi

Department of Agricultural Chemistry, Faculty of Agriculture, Kyushu University

書誌事項

タイトル別名

Studies on the Tannin of Japanese Persimmon (<I>Diospyros Kaki</I> L.)
Part I. Isolation of Leucoanthocyanin from Kaki Fruit

この論文をさがす

CiNii Books

説明

Kaki tannin was isolated from methanol extracts of unripe kaki fruit (Japanese persimmon) and it was found that a main constituent composing kaki tannin was a leucoanthocyanin. Its acetate and methyl ether were prepared and their properties and reactions were studied. From the results of these experiments, kaki tannin was presumed to be a (+) leucodelphinidin-3-glucoside (5, 7, 3', 4', 5'-pentahydroxyflavan-3, 4-diol-3-glucoside).