Proanthocyanidin in the fruit of Japanese apricot (Prunus mume Sieb. et Zucc.) and their structural estimation by HPLC-ESI-MS/MS

Asako Horinishi, Shusuke Osaki, Tsuyoshi Masuda,Eisaku Nomura,Yoshie Tanaka, Yu-Ichi Nakamura, Mai Horiuchi, Masaomi Negi,Toshihiko Shoji,Yoshihiko Ozaki

Journal of Food Composition and Analysis（2021）

引用 16|浏览4

暂无评分

摘要

•Quantitative and Structural estimation of proanthocyanidins of Japanese apricot fruit.•Rapid increase in PA concentration of endocarp after stone-hardening-stage.•Endocarp PA level of mature fruit was approx. 14 times higher than that of flesh.•Presence of 13 kinds of PA oligomers with A-type / B-type linkage in the fruit.

查看译文

关键词

Japanese apricot,Prunus mume,HPLC-ESI-MS/MS,Structural estimation,Proanthocyanidin,Phenolic acid,Fruit maturation,Distribution

AI 理解论文

溯源树

样例

生成溯源树，研究论文发展脉络

Chat Paper

正在生成论文摘要