首页|刺梨果汁成分分析、抗氧化和α-葡萄糖苷酶抑制活性研究

刺梨果汁成分分析、抗氧化和α-葡萄糖苷酶抑制活性研究

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为分析刺梨果汁的成分及评价抗氧化活性、α-葡萄糖苷酶抑制作用,以Waters ACQUITYUPLCHSS T3(2.1 mm×100 mm,1.8 μm)为色谱柱,0.1％甲酸水溶液-乙腈为流动相进行梯度洗脱,采用超高效液相色谱-四极杆飞行时间串联质谱采集及分析数据.采用1,1-二苯基-2-三硝基苯肼(1,1-Diphenyl-2-picrylhydrazyl,DPPH)自由基、2,2'-联氮-双-3-乙基苯并噻唑啉-6-磺酸(2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS)阳e离子自由基清除实验考察抗氧化活性,硝基苯-α-D-葡萄糖苷(p-Nitrophenyl-α-D-glucopyranoside,PNPG)法评价α-葡萄糖苷酶抑制能力.在负离子模式下,从刺梨果汁中鉴定出33个化合物,包括11个三萜及其皂苷、8个原花青素、6个酚酸类、4个鞣质及4个其他类成分.刺梨果汁不同样品均具有抗氧化活性和α-葡萄糖苷酶抑制能力,其中富含酚酸、原花青素及鞣质的刺梨果汁的大孔吸附树脂40％乙醇洗脱部位清除DPPH自由基、ABTS阳离子自由基与抑制α-葡萄糖苷酶能力最好,IC50分别为6.08、2.95 μg/mL和5.66 μg/mL.该研究结果可为刺梨作为天然功能性食品的开发提供一定的科学依据.
Analysis of Components,Antioxidant and α-Glucosidase Inhibitory Activities of Rosa Roxbunghii Tratt.Fruit Juice
In order to analyze the components and evaluate antioxidant activity and α-glucosidase inhibitory effects of Rosa roxbunghii Tratt.juice.Data were collected and analyzed by ultra-high performance liquid chromatography-quadrupole time-of-flight-mass spectrometry(UPLC-QTOF-MS),using a Waters ACQUITY UPLC HSS T3 chromatographic column(2.1 mm×100 mm,1.8 μm)and 0.1％formic acid-acetonitrile as mobile phase by gradient elution.Antioxidant activities were evaluated based on the scavenging effect of 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical,2,2'-azino-bis(3-ethylbenzthiazoline-6-sulfonic acid)(ABTS)radical cation.The α-glucosidase inhibitory activities were tested using the PNPG(p-nitrophenyl-α-D-glucopyranoside)method in vitro.In negative ion mode,33 compounds were identified from Rosa roxbunghii Tratt.fruit juice,including 11 triterpenes and their saponins,8 procyanidins,6 phenolic acids,4 tannins,and 4 other compounds.Different samples of Rosa roxbunghii Tratt.fruit juice exhibited antioxidant activity and α-glucosidase inhibitory ability,among them,the 40％ethanolic elution fraction of large pore adsorption resin,enriched with phenolic acids,procyanidins,and tannins,showed the best ability to scavenge DPPH radicals,ABTS radicals,and inhibitα-glucosidase,with IC50 values of 6.08,2.95 μg/mL and 5.66 μg/mL,respectively.The research can provide a certain scientific basis for the development of functional foods of R.roxbunghii.

Rosa roxbunghii Tratt.juiceultra-high performance liquid chromatography-quadrupole time-of-flight-mass spectrometrychemical componentsantioxidantα-glucosidase inhibitory activity

黄婕、李慧馨、胡晓、申莉萍、周锦、黄春跃

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贵州省食品药品检验所,贵州贵阳 550004

国药集团同济堂(贵州)制药有限公司,贵州贵阳 550009

上海医药工业研究院有限公司,上海 201203

刺梨果汁 超高效液相色谱-四极杆飞行时间串联质谱 化学成分 抗氧化 α-葡萄糖苷酶

中央引导地方科技发展资金项目上海市自然科学基金

GZIM202001-9-221ZR1461800

2024

食品科技
北京市粮食科学研究所

食品科技

CSTPCD北大核心
影响因子：0.622
ISSN：1005-9989
年,卷(期)：2024.49(3)