Isolation and Structure of Whiskey Polyphenols Produced by Oxidation of Oak Wood Ellagitannins
作者:Miho Fujieda、Takashi Tanaka、Yoshihide Suwa、Seiichi Koshimizu、Isao Kouno
DOI:10.1021/jf8012713
日期:2008.8.1
Three new phenolic compounds named whiskey tannins A and B and carboxyl ellagic acid were isolated from commercial Japanese whiskey, along with gallic acid, ellagic acid, brevifolin carboxylic acid, three galloyl glucoses, a galloyl ester of phenolic glucoside, 2,3-(S)-hexahydroxydiphenoylglucose, and castacrenin B. Whiskey tannins A and B were oxidation products of a major oak wood ellagitannin, castalagin
从市售日本威士忌中分离出了三种新的酚类化合物,分别称为威士忌单宁A和B和羧基鞣花酸,以及没食子酸,鞣花酸,brevifolin羧酸,三个没食子酰基葡萄糖,2,3-(S威士忌单宁A和B是主要橡木鞣花单宁(castalagin)的氧化产物,其中Castalagin葡萄糖C-1位置的邻苯三酚环被氧化为环戊烯酮部分。这些单宁来源于桶装橡木桶中所含的鞣花单宁。但是,威士忌中没有检测到原始的橡木鞣花单宁。为了检查在桶装炭化过程中是否产生了威士忌单宁,对卡斯塔拉金的热解产物进行了研究。分离出脱氢卡斯塔拉金和具有异香豆素结构的新的苯酚羧酸三内酯,以及降钙素A和鞣花酸。但是,未在产品中检测到威士忌单宁。