Identification of a new flavanol glucoside from barley (Hordeum vulgare L.) and malt

  title={Identification of a new flavanol glucoside from barley (Hordeum vulgare L.) and malt},
  author={W. Friedrich and R. Galensa},
  journal={European Food Research and Technology},
Abstract. (2R,3S)-Catechin-7-O-β-D-glucopyranoside is isolated from barley (Hordeum vulgare L.) and malt for the first time. For identification, the glucoside was isolated from acetone-water extracts of malt by polyamide clean-up and semi-preparative HPLC. The structure was elucidated by various NMR techniques, fast atom bombardment mass spectrometry and UV and circular dichroism spectroscopy. The investigation of 20 different barley varieties and the corresponding malts by HPLC with UV and… Expand
Hordatine A β-D-glucopyranoside from ungerminated barley grains.
  • N. Kohyama, H. Ono
  • Chemistry, Medicine
  • Journal of agricultural and food chemistry
  • 2013
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