Heilongjiang Green Food Science Research Institute, Northeast Agricultural University, Harbin 150030, China; Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Northeast Agricultural University, Harbin 150030, China; College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China; National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Northeast Agricultural University, Harbin 150030, China.
College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China.
Food Chem. 2023 Nov 30;427:136605. doi: 10.1016/j.foodchem.2023.136605. Epub 2023 Jun 19.
In this paper, the structures of polyphenols and their bioactivity of black mulberry (Morus nigra L.) cv. 'Heisang No. 1' were comprehensively analyzed. The 11 anthocyanins and 20 non-anthocyanin phenolic compounds were identified and quantified by liquid chromatography high-resolution time-of-flight mass spectrometry (LC-HR-TOF/MS). The cyanidin-3-glucoside and cyanidin-3-rutinoside were the major anthocyanins in the black mulberry. In addition, the black mulberry showed potent antioxidant capacity as assessed by DPPH, ABTS, and FRAP assays. Black mulberry anthocyanins exhibited stronger inhibition activities against α-amylase, α-glucosidase, and lipase compared to non-anthocyanin polyphenols, with IC values of 1.10, 4.36, and 9.18 mg/mL, respectively. The total anthocyanin content of black mulberry crude extracts and anthocyanins was 570.10 ± 77.09 and 1278.23 ± 117.60 mg C3GE/100 g DW, respectively. Black mulberry may be a rich source of polyphenols, natural antioxidants, and effective antidiabetic substances with great potential in the food industry.
本文全面分析了黑桑（Morus nigra L.）品种‘黑桑 1 号’的多酚结构及其生物活性。采用液相色谱-高分辨飞行时间质谱（LC-HR-TOF/MS）法鉴定和定量了 11 种花色苷和 20 种非花色苷酚类化合物。黑桑中的主要花色苷为矢车菊素-3-葡萄糖苷和矢车菊素-3-鼠李糖苷。此外，黑桑还表现出较强的抗氧化能力，可通过 DPPH、ABTS 和 FRAP 测定法进行评估。与非花色苷多酚相比，黑桑花色苷对α-淀粉酶、α-葡萄糖苷酶和脂肪酶的抑制活性更强，IC 值分别为 1.10、4.36 和 9.18mg/mL。黑桑粗提取物和花色苷的总花色苷含量分别为 570.10±77.09 和 1278.23±117.60mg C3GE/100g DW。黑桑可能是多酚、天然抗氧化剂和有效抗糖尿病物质的丰富来源，在食品工业中有很大的应用潜力。
