食品与发酵工业 >

2024 , Vol. 50 >Issue 14: 246 - 252

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037633

研究报告

桑葚果实、桑葚干酒和桑葚利口酒中酚类化合物的高效液相色谱串联电喷雾二级质谱分析及其抗氧化活性比较

  • 张文娜 ,
  • 魏萌 ,
  • 韩爱云 ,
  • 陈佳 ,
  • 胡连霞 ,
  • 解立斌 ,
  • 李亚楠 ,
  • 白佳敏 ,
  • 剧慧栋 ,
  • 陈永民
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  • 1(石家庄学院 化工学院,河北 石家庄,050035)
    2(石家庄市食品工程技术创新中心,河北 石家庄,050035)
第一作者：博士,副教授(陈永民副教授和剧慧栋副教授为共同通信作者,E-mail:43993871@qq.com;juhuidong@aliyun.com)

收稿日期: 2023-10-12

  修回日期: 2023-12-11

  网络出版日期: 2024-08-02

基金资助

第四次全国中药资源普查项目(Z135080000022);大学生创新创业训练计划项目(scxm051);石家庄市第三批高层次人才项目(石办字[2021]21号)

收起

High performance liquid chromatography-electron spray ionization-mass spectrometry/mass spectrometry analysis of phenolic compounds in berry, dry wine, liqueur of mulberry and comparison of the antioxidant activities

  • ZHANG Wenna ,
  • WEI Meng ,
  • HAN Aiyun ,
  • CHEN Jia ,
  • HU Lianxia ,
  • XIE Libin ,
  • LI Yanan ,
  • BAI Jiamin ,
  • JU Huidong ,
  • CHEN Yongmin
Expand
  • 1(School of Chemical Engineering, Shijiazhuang University, Shijiazhuang 050035, China)
    2(Shijiazhuang Food Engineering Technology Innovation Center, Shijiazhuang 050035, China)

Received date: 2023-10-12

  Revised date: 2023-12-11

  Online published: 2024-08-02

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摘要

为了解桑葚果酒和桑葚果实在酚类化合物的种类、含量及抗氧化活性之间的差异,该研究以桑葚果实、桑葚干酒和桑葚利口酒为试材,采用高效液相色谱串联电喷雾二级质谱(high performance liquid chromatography-electron spray ionization-mass spectrometry/mass spectrometry,HPLC-ESI-MS/MS)对酚类化合物进行定性定量分析。HPLC-ESI-MS/MS分析结果表明,在桑葚果实、桑葚干酒和桑葚利口酒中均检测到花青素-3-葡萄糖苷和花青素-3-芸香糖苷,而花葵素-3-芸香糖苷和4-丙酮酸-花青素-3-葡萄糖苷分别只在桑葚干酒和桑葚利口酒中被检测到。同时,桑葚干酒和桑葚利口酒中花青素-3-葡萄糖苷和花青素-3-芸香糖苷的含量均显著低于桑葚果实。此外,在桑葚果实中鉴定的8种非花色苷多酚中,仅有4种存在于桑葚干酒和桑葚利口酒中。相较于桑葚果实,桑葚干酒和利口酒中原儿茶素、二氢槲皮素和槲皮素的含量显著升高。桑葚果实DPPH自由基清除能力介于桑葚干酒和利口酒之间。综上,桑葚果酒和桑葚果实中酚类化合物的种类、含量及抗氧化活性之间差异显著。

关键词： 桑葚果实; 桑葚果酒; 酚类化合物; DPPH自由基清除能力

本文引用格式

张文娜 , 魏萌 , 韩爱云 , 陈佳 , 胡连霞 , 解立斌 , 李亚楠 , 白佳敏 , 剧慧栋 , 陈永民 . 桑葚果实、桑葚干酒和桑葚利口酒中酚类化合物的高效液相色谱串联电喷雾二级质谱分析及其抗氧化活性比较[J]. 食品与发酵工业, 2024 , 50(14) : 246 -252 . DOI: 10.13995/j.cnki.11-1802/ts.037633

Abstract

The aim of this study was to investigate the differences between mulberry wine and mulberry fruit in terms of the phenolic compounds and antioxidant activity.Qualitative and quantitative analysis of phenolic compounds in mulberry fruit, dry wine and liqueur were performed with HPLC-ESI-MS/MS.It was found that, anthocyanin-3-glucoside and anthocyanin-3-rutinoside were detected in mulberry fruit, dry wine and liqueur.Pelargonidin-3-rutinoside and 4-pyruvate-anthocyanidin-3-glucoside were detected only in mulberry dry wine and liqueur.The content of anthocyanin-3-glucoside and anthocyanin-3-rutinoside in both mulberry dry wine and mulberry liqueur was significantly lower than that in mulberry fruit.In addition, of the eight non-anthocyanidin phenolic compounds identified in mulberry fruit, only four were present in dry wine and liqueur.Compared to the mulberry fruit, mulberry dry wine and liqueur showed significantly higher contents of protocatechin, taxfolin and quercetin.The DPPH free radical scavenging activity of mulberry fruit was between mulberry dry wine and liqueur.In conclusion, there are significant differences between phenolic compounds and antioxidant activities in mulberry fruit and mulberry wine.

Key words： mulberry fruit; mulberry wine; phenolic compounds; DPPH free radical scavenging activity

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