Jiang Tong, Lyu Xin-Lin, Li Xiang-Wei, Li Zi-Yang, Yang Dan, Zhang Zi-Long, Zhu Jing-Jing, Wang Zhi-Min, Liu Zhi-Gao, Liu Ji-Yan
Tianjin University of Traditional Chinese Medicine Tianjin 301617, China National Engineering Laboratory for Quality Control Technology of Chinese Herbal Medicines, Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences Beijing 100700, China.
National Engineering Laboratory for Quality Control Technology of Chinese Herbal Medicines, Institute of Chinese Materia Medica, China Academy of Chinese Medical Sciences Beijing 100700, China.
Zhongguo Zhong Yao Za Zhi. 2020 Mar;45(5):1180-1187. doi: 10.19540/j.cnki.cjcmm.20191220.201.
Based on the idea of plant metabolomics, ultra performance liquid chromatography-quadrupole time-of-flight mass spectrometry(UPLC-Q-TOF-MS/MS) was used to compare the chemical composition between 6 batches of fruit vinegar brewed from Choerospondias axillaris fruit peel and 6 batches of apple vinegar purchased from 3 companies. Antioxidant and α-glucosidase inhibition activities were also tested in vitro. A total of 43 compounds were identified by reference substance, liquid chromatography-mass spectrometry(LC-MS/MS) fragmentation information or literature data. A total of 40 compounds were identified in the C. axillaris fruit peel vinegar. A total of 16 compounds were identified in apple vinegar. There were 13 common ingredients including organic acids and esters such as citric acid, 2-isopropyl malic acid, and triethyl citrate. The results of partial leastsquares-discriminant analysis(PLS-DA) indicated that they had 33 significantly different compounds such as proanthocyanidin oligomer, quercetin-3-O-rhamnoside and heptadecanoic acid. The proanthocyanidins and flavonoid glycosides in C. axillaris peel vinegar were more abundant than apple vinegar, so it had better health function than ordinary fruit vinegar. The results showed that C. axillaris fruit peel vinegar had stronger antioxidant and α-glucosidase inhibition activities in vitro. The vinegar brewed from waste C. axillaris fruit peel had more chemical ingredients than the apple vinegar. C. axillaris fruit peel vinegar had better biological activity and health function, so it had good development prospect. This study provided the scientific evidence for exploiting the C. axillaris fruit peel into high value-added products. It also provided ideas for the comprehensive development and utilization of similar Chinese medicine waste.
基于植物代谢组学的理念，采用超高效液相色谱-四极杆飞行时间质谱联用仪（UPLC-Q-TOF-MS/MS）比较了6批次的南酸枣果皮酿造果醋与从3家公司购买的6批次苹果醋的化学成分。同时还进行了体外抗氧化和α-葡萄糖苷酶抑制活性测试。通过对照品、液相色谱-质谱联用（LC-MS/MS）碎片信息或文献数据，共鉴定出43种化合物。在南酸枣果皮醋中鉴定出40种化合物，在苹果醋中鉴定出16种化合物。两者共有13种常见成分，包括柠檬酸、2-异丙基苹果酸和柠檬酸三乙酯等有机酸和酯类。偏最小二乘判别分析（PLS-DA）结果表明，它们有33种显著不同的化合物，如原花青素低聚物、槲皮素-3-O-鼠李糖苷和十七烷酸。南酸枣果皮醋中的原花青素和黄酮糖苷比苹果醋更丰富，因此其保健功能优于普通果醋。结果表明，南酸枣果皮醋在体外具有更强的抗氧化和α-葡萄糖苷酶抑制活性。由废弃南酸枣果皮酿造的醋比苹果醋含有更多的化学成分。南酸枣果皮醋具有更好的生物活性和保健功能，具有良好的开发前景。本研究为将南酸枣果皮开发成高附加值产品提供了科学依据，也为类似中药废弃物的综合开发利用提供了思路。
