Tang Kitty S C, Konczak Izabela, Zhao Jian
Food Science and Technology, School of Chemical Engineering, UNSW Australia, Sydney 2052, Australia.
Food Science and Technology, School of Chemical Engineering, UNSW Australia, Sydney 2052, Australia.
Food Chem. 2017 Oct 15;233:530-539. doi: 10.1016/j.foodchem.2017.04.137. Epub 2017 Apr 24.
The chemical identity and bioactivities of phenolic components of the Australian native herb Prostanthera rotundifolia were studied. Phenolic compounds were extracted with 80% (v/v) aqueous methanol and purified by liquid chromatography. The antioxidant capacity of the extract and its inhibiting activity against α-glucosidase, pancreatic lipase and hyaluronidase were determined. Phenolic compounds were identified by a combination of HPLC-PDA, LC-high resolution MS (LC-HRMS), LC-tandem MS (LC-MS/MS) and nuclear magnetic resonance (NMR) spectroscopy. Compared to spearmint, mint bush showed comparable antioxidant capacity, stronger inhibitory activity on pancreatic lipase and comparable and lower activity on α-glucosidase and hyaluronidase, respectively. Major compounds identified were verbascoside (48.8%), 4-methoxycinnamic acid (36.4%), p-coumaric acid glucose ester (9.2%) and 1-O-β-d-glucopyranosyl sinapate (5.6%), while caffeic acid, p-coumaric acid, hesperidin and naringenin were present in trace quantities. 4-Methoxycinnamic acid, p-coumaric acid glucose ester and 1-O-β-d-glucopyranosyl sinapate were identified for the first time in the genus of Prostanthera.
对澳大利亚本土草本植物圆叶香科科的酚类成分的化学特性和生物活性进行了研究。酚类化合物用80%（v/v）的甲醇水溶液提取，并通过液相色谱法进行纯化。测定了提取物的抗氧化能力及其对α-葡萄糖苷酶、胰脂肪酶和透明质酸酶的抑制活性。通过高效液相色谱-光电二极管阵列检测（HPLC-PDA）、液相色谱-高分辨质谱（LC-HRMS）、液相色谱-串联质谱（LC-MS/MS）和核磁共振（NMR）光谱相结合的方法对酚类化合物进行了鉴定。与留兰香相比，薄荷灌木表现出相当的抗氧化能力，对胰脂肪酶的抑制活性更强，对α-葡萄糖苷酶和透明质酸酶的抑制活性分别相当且较低。鉴定出的主要化合物为毛蕊花糖苷（48.8%）、4-甲氧基肉桂酸（36.4%）、对香豆酸葡萄糖酯（9.2%）和1-O-β-D-吡喃葡萄糖基芥子酸（5.6%），而咖啡酸、对香豆酸、橙皮苷和柚皮素含量微量。4-甲氧基肉桂酸、对香豆酸葡萄糖酯和1-O-β-D-吡喃葡萄糖基芥子酸首次在香科科属中被鉴定出来。
