Guo Yu-Jie, Sun Li-Qiong, Yu Bo-Yang, Qi Jin
Jiangsu Key Laboratory of TCM Evaluation and Translational Research, China Pharmaceutical University, Nanjing 211198, PR China.
Jiangsu Key Laboratory of TCM Evaluation and Translational Research, China Pharmaceutical University, Nanjing 211198, PR China; State Key Laboratory of Natural Medicines, China Pharmaceutical University, Nanjing 210009, PR China.
Food Chem. 2017 Dec 15;237:645-653. doi: 10.1016/j.foodchem.2017.05.024. Epub 2017 May 5.
An integrated antioxidant activity fingerprint, based on on-line screening methods for three reactive oxygen species (ROS: superoxide anion radical, hydrogen peroxide, and hydroxyl radical) was developed to comprehensively evaluate the quality of 12 batches of commercial tea. High-performance liquid chromatography (HPLC) coupled with a chemiluminescent detector was used to determine the antioxidant characteristics of a selection of teas as bioactivity fingerprints. An HPLC-electrospray ionization-mass spectrometry analysis was used to determine the chemical profiles of the teas in the chromatographic fingerprints. All of the green teas (S01-S08) were better scavengers of the three ROS compared to the oolong teas (S09-S12). The main scavengers of the three ROS in green tea were 5-galloylquinic acid, (-)-epigallocatechin-3-O-gallate, and (-)-epicatechin-3-O-gallate, whereas in oolong tea, they were (-)-epigallocatechin-3-O-gallate and (-)-epigallocatechin. This study demonstrates that comprehensive fingerprinting is a potentially meaningful method for evaluating the quality of food products.
基于对三种活性氧（ROS：超氧阴离子自由基、过氧化氢和羟基自由基）的在线筛选方法，开发了一种综合抗氧化活性指纹图谱，以全面评估12批市售茶叶的质量。采用高效液相色谱（HPLC）结合化学发光检测器来确定所选茶叶的抗氧化特性作为生物活性指纹图谱。利用HPLC-电喷雾电离-质谱分析来确定色谱指纹图谱中茶叶的化学轮廓。与乌龙茶（S09-S12）相比，所有绿茶（S01-S08）对三种ROS的清除能力更强。绿茶中三种ROS的主要清除剂是5-没食子酰奎尼酸、（-）-表没食子儿茶素-3-O-没食子酸酯和（-）-表儿茶素-3-O-没食子酸酯，而在乌龙茶中，它们是（-）-表没食子儿茶素-3-O-没食子酸酯和（-）-表没食子儿茶素。本研究表明，综合指纹图谱是评估食品质量的一种潜在有意义的方法。
