羟基肉桂酸

羟基肉桂酸(英語:Hydroxycinnamic acidhydroxycinnamates)是一类苯丙素类芳香酸,可看作是肉桂酸的衍生物,其中苯环上的3-6号位常被羟基及其它基团取代,常见于植物性食品中。

肉桂酸

例子包括[1][2]

参考文献编辑

  1. ^ Vallverdú-Queralt, Anna; Verbaere, Arnaud; Meudec, Emmanuelle; Cheynier, Véronique; Sommerer, Nicolas. Straightforward Method To Quantify GSH, GSSG, GRP, and Hydroxycinnamic Acids in Wines by UPLC-MRM-MS. J. Agric. Food Chem. 2015, 63 (1): 142–149. PMID 25457918. doi:10.1021/jf504383g. 
  2. ^ Vrhovsek, U. Extraction of Hydroxycinnamoyltartaric Acids from Berries of Different Grape Varieties. J. Agric. Food Chem. 1998, 46 (10): 4203–8. doi:10.1021/jf980461s. 

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