Shenyang Pharmaceutical University, Shenyang 110016, China.
Beijing Peking University WBL Biotech Co. Ltd., Beijing 100094, China.
Food Chem. 2024 Apr 16;438:137744. doi: 10.1016/j.foodchem.2023.137744. Epub 2023 Nov 20.
Red Yeast Rice (RYR) is an important functional food ingredient that plays a critical role in promoting dietary guidance and maintaining health. To ensure its quality, four key compounds were quantified, and both HPLC fingerprint and electrochemical fingerprint (ECFP) were applied to assess quality. Additionally, 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) scavenging test and ECFP were applied to assay the total antioxidant activity, with ascorbic acid as the positive control. The results showed that the holistic quality of samples was divided into 4 grades based on HPLC fingerprint analysis by the comprehensive linear quantitative fingerprint method. Additionally, the area of the total peak (A) in ECFP was found to be linearly correlated with the antioxidant activity (R > 0.99). A further fingerprint-efficacy relationship analysis determined the significant contributions to the antioxidant activity of peaks 20-Daidzein, 21-Glycitein, and 24-Genistein. Overall, this study suggested a comprehensive and reliable approach to the quality assessment of RYR.
红曲米（RYR）是一种重要的功能性食品成分，在促进饮食指导和保持健康方面起着关键作用。为了确保其质量，对四种关键化合物进行了定量分析，并应用高效液相色谱指纹图谱（HPLC）和电化学指纹图谱（ECFP）来评估质量。此外，还应用 2,2'-联氮-双（3-乙基苯并噻唑啉-6-磺酸）（ABTS）清除试验和 ECFP 来测定总抗氧化活性，以抗坏血酸作为阳性对照。结果表明，根据综合线性定量指纹法的 HPLC 指纹图谱分析，将样品的整体质量分为 4 个等级。此外，ECFP 中的总峰面积（A）与抗氧化活性呈线性相关（R>0.99）。进一步的指纹-功效关系分析确定了峰 20-大豆苷元、21-染料木苷和 24-染料木黄酮对抗氧化活性的显著贡献。总的来说，本研究提出了一种全面可靠的红曲米质量评估方法。
