Complete collection of detailed data of phenolic compounds

Phenolic compounds widely exist in nature, such as eugenol in sesame oil (about 80%) and laurel leaf oil (about 80%) and thymol in thyme oil (about 50%), which are commonly used spices. Phenolic compounds are mostly fragrant, and their varieties account for about 5% of the total number of spices. Such as diphenyl ether, anisole, rose ether, etc. , is a commonly used perfume compound.

Chinese name: phenolic compound mbth: meaning of phenolic compound: characteristics of hydroxyl-containing derivatives of aromatic hydrocarbons: overview of special aromatic odor, endogenous phenol, exogenous phenol and English "phenolic compounds"; The explanation of "phenolic compounds" in academic literature can be divided into volatile phenol and nonvolatile phenol according to their volatility. Most phenolic compounds existing in nature are the result of plant life activities. The phenols contained in plants are called endogenous phenols, and the rest are called exogenous phenols. Phenolic compounds have a special aromatic smell, are weakly acidic, and are easily oxidized in the environment. The study of endogenous phenols shows that some bioactive compounds with antioxidant activity play a beneficial role in human health. Among these bioactive compounds, phenol derivatives have been identified. Many drinks contain these compounds, such as wine, tea and coffee. Phenolic derivatives are compounds containing phenol, which is a huge and complex family of compounds. These compounds have potential antioxidant activity because of their high reactivity of hydroxyl substitution and the ability to phagocytose free radicals. People can divide these compounds into two categories: flavonoids (extracts from peels, seeds and stems) and non-flavonoids (extracts from cell vacuoles). Flavonoids constitute low molecular weight polyphenol groups; They can be subdivided into flavonoids, flavonols and flavanones. Flavonoids have many biological functions. Because of their chelating properties, they have been proved to have anti-inflammatory, anti-allergic, anti-virus and anti-cancer properties. Phenolic compounds exist in plants, and through a series of reactions at various stages of processing, compound phenolic compounds are formed, which can change the quality characteristics of beverages. Phenolic components can also affect the changes of beverage quality characteristics, such as taste, color and astringency. Many grape growers have begun to use phenolic compounds to evaluate the effects of various wine-making methods on the quality of finished products. Beverage is a rich source of flavonoids and other phenolic derivatives. These substances are considered as an important source of antioxidants. Some studies have shown that the increased absorption of vitamins and other antioxidants can promote the oxidative protection of human body against free radical erosion. There are various apolipoproteins or lipoproteins that can circulate in blood vessels and have biological functions in human body. Low density lipoprotein (LDL) is directly related to heart disease due to the oxidation of free radicals and their structural changes. Low density lipoprotein (LDL) is deposited on the fiber wall of blood vessels, which leads to the aggregation of other components of blood, thus leading to blood flow restriction and heart disease. Antioxidant components in beverages can reduce lipid oxidation and form anti-heart protection. Studies at the University of California show that phenolic compounds contained in red wine have higher antioxidant protection potential than vitamin E, which can effectively reduce the infarction caused by arterial stenosis. Studies have also shown that phenolic compounds can also prevent the formation of platelet clots; Different types of phenolic derivatives have different effects on platelets. Phenolic compounds can also inhibit the growth of leukemia cells, and their anti-proliferation effects are equivalent to or even greater than traditional anti-cancer factors. Flavonoids can inhibit leukemia cells through its non-toxic mechanism, possibly through the transfer of DNA and RNA and the synthesis of intracellular protein. Phenol is the most toxic exogenous phenolic compound, and the phenol and cresol contents in phenol-containing wastewater are usually the highest. At present, volatile phenols such as phenol and cresol are often used as pollution indicators in environmental monitoring. Phenol pollution in the environment mainly refers to the pollution of water by phenolic compounds. Phenol-containing wastewater is one of the industrial wastewater with great harm and wide pollution range in the world today, and it is an important source of water pollution in the environment. In many industrial fields, such as gas, coking, oil refining, metallurgy, machinery manufacturing, glass, petrochemical industry, wood fiber, chemical organic synthesis industry, plastics, medicine, pesticides, coatings and other industries, wastewater contains phenol. If these wastewater are directly discharged and irrigated to farmland without treatment, it will pollute air, water, soil and food. Phenol is a medium-intensity chemical poison, which reacts with protein in cell protoplasm. At low concentration, cells denature, and at high concentration, protein coagulates. Phenolic compounds can enter the body through skin mucosa, respiratory tract and digestive tract. Low concentration can cause cumulative chronic poisoning, while high concentration can cause acute poisoning and even coma and death. Generally speaking, after phenol enters the human body, the body converts it into non-toxic substances through its own detoxification function and excretes it. Only when the intake exceeds the detoxification function can it accumulate and lead to chronic poisoning, which is manifested as dizziness, headache, mental anxiety, loss of appetite, vomiting and diarrhea. Because phenol is widely used, it is difficult to prevent its pollution. In factories that produce and use phenol, strict operating procedures must be established to prevent phenol from flowing out. At the same time, it is necessary to do a good job in the recycling and biological oxidation treatment of wastewater, and it is strictly forbidden to discharge phenol-containing wastewater into seepage wells and pits to avoid polluting groundwater.