柿果单宁组成及其生物学特性的研究状况

Research Briefing of Composition of Persimmon Tannin and the Biological Properties

柿果单宁是一种多酚类物质,除了通常能发生的酚类反应外还具有其特殊的性质,在柿产品加工中既是重要的呈味物质也是影响产品质量的关键因素。主要介绍了柿果单宁的结构和性状,柿果单宁细胞的研究现状和柿果单宁生理活性的研究现状,以期将柿果单宁的研究深入的进行下去,推动柿果产业的发展。

Persimmon tannin is a kind of plant polyphenol. It have some special characters except normal hydroxybenzene reactions. It is an important flavour compound and key factor that affect product quality in persimmon process. This article mainly introduces the persimmon tannin research present situation of structure and the character, biologic characteristics, the biological activity and hope that the research of persimmon tannin could go on, impel the development of the persimmon industry.