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KMID : 0380620080400020129
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Korean Journal of Food Science and Technology
2008 Volume.40 No. 2 p.129 ~ p.134
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Chemistry/Analysis : Isolation and Identification of Low Molecular Phenolic Antioxidants from Ethylacetate Layer of Korean Black Raspberry (Rubus coreanus Miquel) Wine
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Kim Seong-Ja
Lee Hyoung-Jae
Park Keun-Hyung
Lee Chong-Ouk
Lim Ik-Jae
Chung Hee-Jong
Moon Jae-Hak
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Abstract
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Five antioxidative active substances were isolated from the EtOAc layer (20 g/56.2 g) of Korean black raspberry (Rubus coreanus Miquel) wine (11 L, black raspberry 15.7 kg fresh wt. eq.) by various column chromatography and high performance liquid chromatography (HPLC). Proton nuclear magnetic resonance (1H-NMR) spectroscopy and gas chromatography Electro Ionization-Mass Spectrometry (GC-EI-MS) identified these as 4-hydroxybenzoic acid (1, 0.1 mg), 3,4-dihydroxybenzoic acid (2, 0.3 mg), 4-(2-hydroxyethyl)-phenol (3, 0.6 mg; tyrosol), pyrocatechol (4, 0.3 mg), 3,4,5-trihydroxybenzoic acid ethyl ester (5, 0.6 mg; ethyl gallate). The presence of 1 and 2 in Korean black raspberry has previously been reported. However, the presence of 3-5 in Korean black raspberry, and the identification of 1-5 from the Korean black raspberry wine have never before been reported.
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KEYWORD
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black raspberry wine, Rubus coreanus Miquel, antioxidants, phenolic compounds, phenolic acids
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