没食子酸单宁在Terminalia ferdinandiana Exell 果干粉中的水解及其不同溶剂提取物功能性质的比较。
Hydrolysable tannins in Terminalia ferdinandiana Exell fruit powder and comparison of their functional properties from different solvent extracts.
机构信息
Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, 39 Kessels Road, Coopers Plains, QLD 4108, Australia.
Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, 39 Kessels Road, Coopers Plains, QLD 4108, Australia; ARC Industrial Transformation Training Centre for Uniquely Australian Foods, Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, Coopers Plans 4108, Australia.
出版信息
Food Chem. 2021 Oct 1;358:129833. doi: 10.1016/j.foodchem.2021.129833. Epub 2021 Apr 20.
This study identified and quantified hydrolysable tannins (HTs) in Terminalia ferdinandiana Exell (Kakadu plum) fruit, freeze dried powder extracted with 80% aqueous acetone (AA) and 80% aqueous acidified ethanol (AAE), using UHPLC-Q/Orbitrap/MS/MS. The vitamin C and ellagic acid were quantified by UHPLC-PDA. A total of seven HTs were identified: corilagin, 3,4,6-tri-O-galloyl-β-d-glucose, elaeocarpusin, chebulinic acid, chebulagic acid, helioscopin B, and punicalagin, with five classified as ellagitannins. The two extracts AA and AAE, comprised of gallic acid (2.5 and 2.2 mg/g DW), punicalagins α and β (2.8 and 1.3 mg/g DW), respectively, and both contained ellagic acid (~4 g/100 g DW). These extracts showed high antioxidant properties and strong antimicrobial effects against methicillin-resistant Staphylococcus aureus clinical isolate, Staphylococcus aureus, and Shewanella putrefaciens. These results suggest that Kakadu plum fruit is a rich, edible source of ellagitannins, ellagic acid and vitamin C with potential applications in food, cosmetic and nutraceutical industries.
本研究采用 UHPLC-Q/Orbitrap/MS/MS 法鉴定和定量分析了用 80%水性丙酮（AA）和 80%酸化乙醇（AAE）提取的 Terminalia ferdinandiana Exell（卡卡杜李）果实冻干粉末中的可水解单宁（HTs）。采用 UHPLC-PDA 定量测定了维生素 C 和鞣花酸。共鉴定出 7 种 HTs：鞣花酸、3,4,6-三-O-没食子酰基-β-d-葡萄糖、诃子素、没食子酸、鞣花酸、山茱萸素 B 和棓鞣辛，其中 5 种属于鞣花单宁。AA 和 AAE 两种提取物均由没食子酸（2.5 和 2.2 mg/g DW）、棓鞣辛α和β（2.8 和 1.3 mg/g DW）组成，且均含有鞣花酸（~4 g/100 g DW）。这些提取物具有较高的抗氧化性能和对耐甲氧西林金黄色葡萄球菌临床分离株、金黄色葡萄球菌和腐败希瓦氏菌的强烈抗菌作用。这些结果表明，卡卡杜李果实是一种富含鞣花单宁、鞣花酸和维生素 C 的可食用资源，具有在食品、化妆品和营养保健品行业的应用潜力。
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