Joo Yong Hoon, Nam Myung Hee, Chung Namhyun, Lee Yong Kwon
Department of Biosystems and Biotechnology, College of Life Sciences and Biotechnology, Korea University, Seoul 02841, Republic of Korea.
Seoul Center, Korea Basic Science Institute (KBSI), Seoul 02841, Republic of Korea.
Food Res Int. 2020 Jul;133:109192. doi: 10.1016/j.foodres.2020.109192. Epub 2020 Mar 19.
The Magnolia denudata flower is used to prepare tea and is often fermented to improve its flavor. Herein, fresh, aged, and browned M. denudata flower extracts were characterized using ultra performance liquid chromatography coupled with a hybrid quadrupole orthogonal time-of-flight mass spectrometer (UPLC-Q-TOF/MS/MS). The 1223 and 458 mass ions of ESI+ and ESI- modes that were significantly changed by the fermentation process were selected using three criteria. Sixteen compounds including flavonoids, phenylethanoid glycoside derivatives (PhGs), caffeoylquinic acids (CQAs), and others were identified based on their accurate mass and MS/MS spectra and analyzed as the main chemical components. The levels of the main chemical components changed after fermentation. The comparative quantity and composition of the phytochemicals differed for the three extract types. For example, flavonols were affected by fermentation, resulting in an increase or decrease (fold change value of negative ion: rutin -0.47; keioside 1.00). The CQAs were low during fermentation (1-CQA, -1.62; chlorogenic acid, -1.48). However, the quinic acid content was significantly high (quinic acid, 1.36). Isomers of PhGs like isoverbasoside and isoacteoside were produced during fermentation (isoverbasoside, 5.42; isoacteoside, B 3.33). These observations may provide a basis for studying the physiological effects of non-fermented and fermented M. denudata flower.
玉兰花被用来泡茶，并且常常经过发酵以改善其风味。在此，使用超高效液相色谱与混合四极杆正交飞行时间质谱仪（UPLC-Q-TOF/MS/MS）对新鲜、陈化和褐变的玉兰花提取物进行了表征。利用三个标准选择了在发酵过程中ESI+和ESI-模式下显著变化的1223个和458个质量离子。基于其精确质量和MS/MS光谱鉴定了包括黄酮类化合物、苯乙醇苷衍生物（PhGs）、咖啡酰奎宁酸（CQAs）等在内的16种化合物，并将其作为主要化学成分进行分析。发酵后主要化学成分的含量发生了变化。三种提取物类型的植物化学物质的相对含量和组成有所不同。例如，黄酮醇受发酵影响，导致增加或减少（负离子的倍数变化值：芦丁-0.47；木犀草苷1.00）。发酵过程中CQAs含量较低（1-CQA，-1.62；绿原酸，-1.48）。然而，奎宁酸含量显著较高（奎宁酸，1.36）。发酵过程中产生了PhGs的异构体，如异毛蕊花糖苷和异麦角甾苷（异毛蕊花糖苷，5.42；异麦角甾苷，B 3.33）。这些观察结果可能为研究未发酵和发酵玉兰花的生理效应提供依据。
