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    ZHAO Yu-hong, ZHAI Ya-nan, WANG Zhen-yu. Composition analysis and structural identification of polyphenols from Pinus sylvestris var. mongolica barks[J]. Journal of Beijing Forestry University, 2016, 38(1): 125-130. DOI: 10.13332/j.1000--1522.20140285
    Citation: ZHAO Yu-hong, ZHAI Ya-nan, WANG Zhen-yu. Composition analysis and structural identification of polyphenols from Pinus sylvestris var. mongolica barks[J]. Journal of Beijing Forestry University, 2016, 38(1): 125-130. DOI: 10.13332/j.1000--1522.20140285
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    Composition analysis and structural identification of polyphenols from Pinus sylvestris var. mongolica barks

    • 1.

      1 College of Forestry, Northeast Forestry University, Harbin, Heilongjiang, 150040 , P. R. China;

    • 2.

      2 School of Food Science and Engineering, Harbin Institute of Technology,Harbin, Heilongjiang, 150090, P. R. China.

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    • Received Date: November 14, 2014
    • Revised Date: January 04, 2015
    • Published Date: January 30, 2016
      Graphical Abstract
      • Abstract
    • The composition of polyphenols from Pinus sylvestris L. var. mongolica were analyzed and their structures were identified with UV-VIS, IR, HPLC and LC-MS. The UV-VIS results showed that there are absorption peaks in regions of 240-- 280 nm and 300-- 400 nm, indicating that flavonoids exist in the pine polyphenols. Fourier Transform Infrared Spectrum analysis showed that a strong and broad absorption peak at 3 400 cm-1 is generated from stretching and vibration of phenolic hydroxyl Ar-OH and absorption peaks at 1 390-- 1 315 cm-1 due to characteristics of in-plane bending vibration of hydroxyl δO—H, which indicated that hydroxyl groups existed in the pine polyphenols. Combined application of HPLC and LC-MS showed that there are seven components in P. sylvestris L. var. mongolica polyphenols, i.e., catechuic acid, rutin, chlorogenic acid, gallic acid, sinapic acid-dextrose glucoside, peony-3- glucoside or centaurea-3-(6-o-acetyl)-glucose glycoside, and sinapic acid peonidin-3-sophoroside composition.
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      • References (19)
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