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Chemical Structure of Polyphenol Isolated from Korean Pear (Pyrus pyrifolia Nakai)  

Zhang, Yun-Bin (Institute of Food Science and Technology, University of Shanghai)
Choi, Hee-Jin (Department of Food Science and Technology, Yeungnam University)
Han, Ho-Suk (Department of Food Science and Technology, Yeungnam University)
Park, Jung-Hye (Department of Food Science and Technology, Yeungnam University)
Son, Jun-Ho (Department of Food Science and Technology, Yeungnam University)
Bae, Jong-Ho (Department of Confectionery Decoration, Daegue Mirae College)
Seung, Tae-Su (Department of Food and Nutrition, Changwon Junior College)
An, Bong-Jeun (Faculty of Life Resource and Engineering, Kyungsan University)
Kim, Hyun-Gu (Korea Food Research Institute)
Choi, Cheong (Department of Food Science and Technology, Yeungnam University)
Publication Information
Korean Journal of Food Science and Technology / v.35, no.5, 2003 , pp. 959-967 More about this Journal
Abstract
The polyphenol compounds of Korean pears were extracted with 60% acetone for 4 days at room temperature and purified using Sephadex LH-20 column chromatography, MCI gel column chromatography, Bondapak $C_{18}$ column chromatography, TLC, and HPLC. As a result, three compounds were isolated. The chemical structures of each compound were determined and identified using NMR, FAM-mass, and FT-IR. The compounds were confirmed as (+)-catechin (compound A), (+)-gallocatechin (compound B), (-)-epigallocatechin (compound C), and procyanidin B-3-3-o-gallate (compound D).
Keywords
pear; polyphenol compound; chemical structure; polyphenol;
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