State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, PR China.
State Key Laboratory of Food Science and Resources, Nanchang University, Nanchang 330047, PR China.
Food Res Int. 2024 Dec;197(Pt 1):115218. doi: 10.1016/j.foodres.2024.115218. Epub 2024 Oct 22.
This research aims to evaluate the phenolic composition, antioxidant and enzyme inhibition activities of fermented Rubus chingii Hu wine, and explore the correlation between them. TPC (Total Phenolic content) and TFC (Total Flavonoid content) increased rapidly from 0 h to 72 h, followed by a slight decrease in TPC and a significant decrease in TFC. Fermentation could significantly increase the antioxidant activity and α-amylase/α-glucosidase enzyme inhibitory activity of Rubus chingii Hu. A total of 39 polyphenols and organic acids in fermented Rubus chingii Hu were identified by UPLC-ESI-Q-TOF-MS/MS and 11 of them were quantitatively analyzed. After fermentation, the contents of all the detected polyphenol compounds, except for quercetin and ellagic acid, significantly increased (p < 0.05). Correlation analysis showed that protocatechuic acid and catechin played an important role in the antioxidant activity of fermented Rubus chingii Hu, while protocatechuic acid and hypericin played an important role in the α-amylase inhibition activity. This study indicated that Rubus chingii Hu could be applided as a potential meterial for the wine production, and has the potential to be a functional food for promoting health.
本研究旨在评估发酵后的刺梨酒的酚类成分、抗氧化和酶抑制活性，并探讨它们之间的相关性。TPC（总酚含量）和 TFC（总黄酮含量）在 0 h 到 72 h 之间迅速增加，随后 TPC 略有下降，TFC 显著下降。发酵可以显著提高刺梨 Hu 的抗氧化活性和α-淀粉酶/α-葡萄糖苷酶抑制活性。通过 UPLC-ESI-Q-TOF-MS/MS 共鉴定出发酵刺梨 Hu 中的 39 种多酚和有机酸，其中 11 种进行了定量分析。发酵后，除槲皮素和鞣花酸外，所有检测到的多酚化合物的含量均显著增加（p<0.05）。相关性分析表明，原儿茶酸和儿茶素在发酵刺梨 Hu 的抗氧化活性中起重要作用，而原儿茶酸和金丝桃苷在α-淀粉酶抑制活性中起重要作用。本研究表明，刺梨 Hu 可作为一种潜在的葡萄酒生产原料，具有作为促进健康的功能性食品的潜力。
