Gao Shang, Li Tiantian, Li Zhao-Rong, Liao Bingwu, Huang Zirui, Zhou Chunxia, Jia Rui-Bo
College of Food Science and Technology, Guangdong Ocean University, Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety, Guangdong Province Engineering Laboratory for Marine Biological Products, Guangdong Provincial Engineering Technology Research Center of Seafood, Guangdong Provincial Engineering Technology Research Center of Prefabricated Seafood Processing and Quality Control, Zhanjiang 524088, China.
Key Laboratory of Xinjiang Phytomedicine Resource and Utilization, Ministry of Education, School of Pharmacy, Shihezi University, Shihezi 832003, China.
Foods. 2024 Sep 26;13(19):3057. doi: 10.3390/foods13193057.
cv. Fubaiju (CMF) is regarded as one of the three most renowned varieties of white in China, and different extraction methods have significant effects on its composition and activities. Therefore, six extractions were used in this study to assess the effects on extracts. The basic chemical composition showed that hot water extract (Hw) had the highest total phenolic content, alkali water immersion-assisted hot water extract (Al) had the highest content of protein, and enzyme-assisted hot water extract (Enz) had the highest content of carbohydrate. The UPLC-Q-Exactive-MS results evinced the presence of 19 small-molecule compounds, including chlorogenic acid, caffeic acid, tuberonic acid glucoside, luteolin-7-O-rutinoside, and other substances. In addition, the antioxidant test found that the Hw exhibited the best 1,1-diphenyl-2-picrylhydrazyl (DPPH) (82.05 ± 1.59 mM TE/mg) and 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) (61.91 ± 0.27 mM TE/mg) scavenging ability. The anti-glycation test demonstrated that Enz possessed the most pronounced inhibitory effect on glycation products, including fructosamine and advanced glycation end products (AGEs). Additionally, the Enz also exhibited the most significant inhibitory effect on the protein oxidation product N'-formylkynurenine. The correlation analysis revealed that there was a close relationship between antioxidant properties and glycation resistance of extracts, and tuberonic acid glucoside, 1,3-di-O-caffeoylquinic acid, 1,4-Dicaffeoylquinic acid, quercetin-7-O--D-glucopyranoside, and isochlorogenic acid B were key small molecule components that affected activities. In summary, the extracts of CMF can be regarded as an excellent antioxidant and anti-glycosylation agent.
茯白菊（CMF）被视为中国三大著名白茶品种之一，不同的提取方法对其成分和活性有显著影响。因此，本研究采用六种提取方法来评估对提取物的影响。基本化学成分表明，热水提取物（Hw）的总酚含量最高，碱水浸泡辅助热水提取物（Al）的蛋白质含量最高，酶辅助热水提取物（Enz）的碳水化合物含量最高。超高效液相色谱-四极杆-高分辨质谱（UPLC-Q-Exactive-MS）结果表明存在19种小分子化合物，包括绿原酸、咖啡酸、块茎糖酸葡萄糖苷、木犀草素-7-O-芸香糖苷等物质。此外，抗氧化试验发现，Hw表现出最佳的1,1-二苯基-2-苦基肼（DPPH）（82.05±1.59 mM TE/mg）和2,2'-联氮-双-（3-乙基苯并噻唑啉-6-磺酸）（ABTS）（61.91±0.27 mM TE/mg）清除能力。抗糖化试验表明，Enz对包括果糖胺和晚期糖基化终产物（AGEs）在内的糖化产物具有最显著的抑制作用。此外，Enz对蛋白质氧化产物N'-甲酰犬尿氨酸也表现出最显著的抑制作用。相关性分析表明，提取物的抗氧化性能与抗糖化能力之间存在密切关系，块茎糖酸葡萄糖苷、1,3-二-O-咖啡酰奎宁酸、1,4-二咖啡酰奎宁酸、槲皮素-7-O-β-D-吡喃葡萄糖苷和异绿原酸B是影响活性的关键小分子成分。综上所述，CMF提取物可被视为一种优秀的抗氧化剂和抗糖基化剂。
