This research aims to evaluate the phenolic composition, antioxidant and enzyme inhibition activities of fermented Rubus chingii Hu wine, and explore the correlation between them. TPC (Total Phenolic content) and TFC (Total Flavonoid content) increased rapidly from 0 h to 72 h, followed by a slight decrease in TPC and a significant decrease in TFC. Fermentation could significantly increase the antioxidant activity and α-amylase/α-glucosidase enzyme inhibitory activity of Rubus chingii Hu . A total of 39 polyphenols and organic acids in fermented Rubus chingii Hu were identified by UPLC-ESI-Q-TOF-MS/MS and 11 of them were quantitatively analyzed. After fermentation, the contents of all the detected polyphenol compounds, except for quercetin and ellagic acid, significantly increased (p < 0.05). Correlation analysis showed that protocatechuic acid and catechin played an important role in the antioxidant activity of fermented Rubus chingii Hu , while protocatechuic acid and hypericin played an important role in the α-amylase inhibition activity. This study indicated that Rubus chingii Hu could be applided as a potential meterial for the wine production, and has the potential to be a functional food for promoting health.
Ming Cheng,Jiali He,Huaijie wang,Chuan Li,Gang Wu,Kexue Zhu,Xiaoai Chen,Yanjun Zhang,Lehe Tan
This study aimed to investigate the impact of different solvents (water, 60% methanol, 60% ethanol and 60% acetone) and methods (conventional solvent extraction, ultrasound-assisted extraction, microwave-assisted extraction and ultrasound-microwave assisted extraction) on the phenolic profile and antioxidant activity of jackfruit ( Artocarpus heterophyllus Lam.) pulp. The Folin-Ciocalteu assay was used to determine the total phenolic content (TPC), and antioxidant activity was measured by DPPH and ABTS assays. The phenolic profiles in different extracts were identified using the UPLC-ESI-Q-TOF-MS/MS technique. The results showed that significant differences ( p < 0.05) in TPC were found among different extraction methods, the microwave-assisted extraction with 60% ethanol had the highest TPC (2.40 mg GAE/g) compared with the extracts obtained from other methods. Meanwhile, the highest DPPH radical and ABTS radical cation was found in the 60% ethanol-MAE extracts. Correlation analysis further showed a significant positive correlation between TPC and antioxidant activity (R 2 > 0.8, p < 0.001). Seventy-eight phenolic compounds were identified by UPLC-ESI-Q-TOF-MS/MS analysis. The most abundant phenolic compounds in jackfruit pulp were identified in negative mode, with 60% ethanol-MAE being the most effective. The quantity of phenolic compounds extracted varied with different extraction methods indicated that the extraction methods had effects on the phytochemical characteristics.
危险品化学品经营许可证（带存储）