野生黑枸杞果实中酚类物质的组成分析

Analysis of Phenolic Composition in Wild Lycium ruthenicum Murr. Berries

以产自宁夏的野生黑枸杞鲜果为实验材料,采用高效液相色谱-三重四极杆串联质谱联用仪对黑枸杞果实中的酚类物质组成进行定性、定量分析。结果显示,黑枸杞果实富含酚类物质,共鉴定到花色苷类物质20种,非花色苷酚类物质16种。其中,最主要的花色苷为甲基花翠素-3,5-O-双葡萄糖苷和一些6-O-香豆酰化衍生的3-O-单糖苷花色苷,而最主要的非花色苷酚类物质为绿原酸等一系列羟基肉桂酸,与葡萄、蓝莓等富含酚类物质的深色水果有极大不同,具有典型的种属特异性。本研究将为黑枸杞的鲜果消费以及产品开发提供一定的理论基础。

In this research, the phenolic composition of fresh fruit of wild black wolfberry from Ningxia autonomous region was qualitatively and quantitatively analyzed by high-performance liquid chromatography/triple-quadrupole tandem mass spectrometry (HPLC-QqQ-MS/MS). Our data showed that black wolfberries were rich in phenolic compounds including 20 anthocyanins and 16 non-anthocyanin phenolics identified. Among them, the main anthocyanins were petunidin-3,5- O-diglucoside and some 6-O-coumaroyl acylated 3-O-glucosidic anthocyanins, and the main non-anthocyanin phenolics were a series of hydroxy cinnamic acids such as chlorogentic acid, which were quite different from those present in some other dark-colored fruits rich in phenolics such as grapes and blueberries. The composition of anthocyanins was typically species specific. The present study provides a theoretical basis for the consumption of fresh black wolfberries as well as the development of black wolfberry products.