SYNTHESIS AND CHARACTERISATION OF DIMERS OF CATECHIN AND EPICATECHIN
Open Access
- 12 November 1983
- journal article
- research article
- Published by The Institute of Brewing & Distilling in Journal of the Institute of Brewing
- Vol. 89 (6) , 424-431
- https://doi.org/10.1002/j.2050-0416.1983.tb04219.x
Abstract
A method of synthesis of ‘dimers’ of catechin and epicatechin is described which gives 50% yields of the pure substances. The structures of the products are confirmed by nuclear magnetic resonance using 1H and 13C resonances and by mass spectrometry. Mass spectrometry using laser impact with (+) ions allows a rapid distinction to be made between the ‘dimers’ derived from catechin or epicatechin.Keywords
This publication has 9 references indexed in Scilit:
- Proanthocyanidins of barley: separation and identificationJournal of Chromatography A, 1981
- Structure elucidation of some proanthocyanidins in barley by1H 270 MHz NMR spectroscopyCarlsberg Research Communications, 1981
- THE SEPARATION AND IDENTIFICATION OF A DIMER OF CATECHIN OCCURRING IN BEERJournal of the Institute of Brewing, 1974
- EFFECT OF VARIOUS POLYPHENOLS ON THE RATE OF HAZE FORMATION IN BEERJournal of the Institute of Brewing, 1974
- Zur Kenntnis der Proanthocyanidine, XV. Die Rotationsbehinderung an der C(sp2)-C(sp3)‐Bindung der 4‐arylsubstituierten PolymethoxyflavaneEuropean Journal of Inorganic Chemistry, 1970
- Zur Kenntnis der Proanthocyanidine, XI1) Konfigurationsbestimmung von C30H26O12‐Procyanidinen und Strukturaufklärung eines neuen ProcyanidinsEuropean Journal of Organic Chemistry, 1968
- Zur Kenntnis der Proanthocyanidine, X Procyanidine aus FrüchtenEuropean Journal of Organic Chemistry, 1968
- PHENOLIC CONSTITUENTS OF BEER AND BREWING MATERIALS III. SIMPLE ANTHOCYANOGENS FROM BEERJournal of the Institute of Brewing, 1968
- The occurrence of catechins in fruitsPhytochemistry, 1964