Institute of Pharmaceutical and Food Engineering, Shanxi University of Chinese Medicine, Yuci 030619, China.
School of Life Science, Xinghuacun College (Shanxi Institute of Brewing Technology and Industry), Shanxi University, Taiyuan 030006, China.
Food Chem. 2025 Jan 1;462:141002. doi: 10.1016/j.foodchem.2024.141002. Epub 2024 Aug 28.
Making health-enhancing tea from Forsythia suspensa leaves has been a tradition of Chinese folk culture for centuries. However, these leaves were not officially recognized as a new food source until 2017 by the Chinese government. In this study, ethyl acetate fractions from Forsythia suspensa fruit and leaves exhibited excellent antioxidant activity in vitro antioxidant assays and in vivo D-galactose-induced aging mice model. The antioxidant activity of the leaves was higher than that of fruit both in vitro and in vivo. The chemical constituents present in these ethyl acetate fractions were comprehensively analyzed using UHPLC-Q-Exactive-Orbitrap/MS. A total of 20 compounds were identified, among which forsythoside E, (+)-epipinoresinol, dihydromyricetin, chlorogenic acid, and ursolic acid were exclusively detected in the ethyl acetate fraction of Forsythia suspensa leaves, but absent in the ethyl acetate fraction derived from its fruit. This study provides theoretical support for the utilization of Forsythia suspensa fruit and leaves.
用连翘叶制作保健茶是中国民间文化的传统，几个世纪以来一直如此。然而，直到 2017 年，中国政府才正式将这些叶子认定为一种新的食物来源。在这项研究中，连翘果实和叶子的乙酸乙酯馏分在体外抗氧化测定和体内 D-半乳糖诱导衰老小鼠模型中表现出极好的抗氧化活性。在体外和体内，叶子的抗氧化活性均高于果实。使用 UHPLC-Q-Exactive-Orbitrap/MS 对这些乙酸乙酯馏分中的化学成分进行了全面分析。共鉴定出 20 种化合物，其中连翘酯苷 E、（+）-表松脂素、二氢杨梅素、绿原酸和熊果酸仅在连翘叶的乙酸乙酯馏分中检测到，而在其果实的乙酸乙酯馏分中则不存在。这项研究为连翘果和叶的利用提供了理论支持。
