Amount Of Phenolic Substances Research Articles

Anatomical adaptations in the leaves of selected fynbos species

Fynbos plants experience very harsh conditions during the hot and dry summer months and their leaves are adapted to reduce the loss of water due to transpiration. The leaves of 46 selected fynbos species of 24 families were examined to determine which anatomical adaptations contribute to the reduced rate of transpiration and subsequent reduced water loss. Without exception, all species examined show leaf adaptations typical of xerophytic species. Four typical leaf types are recognized and proposed as models of leaf adaptation: 1. Myrsine type — dorsiventral or isobilateral leaves; more palisade parenchyma present than spongy parenchyma; tissues contain large amounts of phenolic substances. 2. Metalasia type — small dorsiventral leaves with involute margins and a single groove in the adaxial surface; mesophyll is usually inverted. 3. Retzia type — dorsiventral or isobilateral leaves with revolute margins and one or two grooves in the abaxial surface; spongy parenchyma is the main component of the mesophyll. 4. Spatalla type — small centric or near-centric leaves; little or no spongy parenchyma tissue.

甲州種ブドウの果梗より溶出するフェノール化合物について

Koshu dry wine was compared to a less bitter wine (Feteasca) with respect to some components, and quantitative difference was noted in the phenolic amount between them. The high performance liquid chromatography (HPLC) analysis revealed that Koshu wine was richer in catechin, caffeic acid and coumaric acid than Feteasca wine.The amounts of phenolic substances which were extracted with buffer solution or methanol from stem, skin and seed were compared among various grape varieties, and the largest amount existed in Koshu as to the phenolic compounds of stem.We found catechin and procyanidins in stem extract by gel chromatography (Sephadex LH-20). These compounds were present in larger amounts in Koshu grape than in other grapes belonging to the white variety.About five percent of phenolic substances in Koshu stem was extractable with water or buffer solution in two hours and the effect on taste of wine was not negligible. Therefore, we recomended to press Koshu grape without stem.

ビール中のフェノール性物質の比較

製品ビン詰ビールを中性下および酸性下で酢酸エチルにて抽出し, さらに食塩飽和下でアセトン抽出を行ない, 各抽出区についてFolin-Denis試薬による発色を比色した。これらの比色値をフェノール成分の対応値と考え, 各種のビールについて比較した。同一工場でのロット別ビールの各フェノール区分は製造時日の近いものでは変動が小さく, 同一会社の工場別ビールではアセトン区分の変動がより大きいものが認められた。各国ビールについて比較す原ると, 国産品はアセトン区分以外は類似の値を示し, 外国産のものは酸性区分以外は変動の大きなものが認められ, フェノール量からもビールのタイプの異同を示唆できる竜のと考えられる。さらに各フェノール区分についてシリカカラムクロマトグラフィーを行ない, ビールの銘柄別に比較した結果, 特にアセトン抽出区分のクロマトグラムのパターンに2, 3のタイプのあることが認められた。