化学
抗氧化剂
食品科学
苹果属植物
碎片(计算)
轨道轨道
色谱法
植物
质谱法
生物化学
生物
生态学
作者
Yongchang Lu,Xin Wang,Yong Wu,Zeyu Wang,H. Zhu,Jinjie Li,Xiao-Ya Shang,Pengcheng Lin
出处
期刊:Food Chemistry
[Elsevier]
日期:2022-08-01
卷期号:386: 132863-132863
被引量:9
标识
DOI:10.1016/j.foodchem.2022.132863
摘要
Chinese Tibetan tea made from the tender leaves of Malus transitoria is a widely consumed health drink, but there are few reports on its chemical composition and biological activity. In this study, we found that a 50% ethanol extract of M. transitoria had good antioxidant and α-glucosidase inhibitory activities in vitro. Guided by in vitro bioassays, chromatographic separation and purification were conducted, and the most active fraction in M. transitoria was determined. UPLC-Orbitrap-MS/MS was used to further quickly and comprehensively characterize the chemical composition. Library searches, MS/MS fragmentation patterns of two isolated reference compounds, and bibliography were used to annotate 81 compounds, of which 2 were new compounds, and 79 were identified from M. transitoria for the first time. This study provides a scientific basis for the development of antioxidant and anti-diabetic functional foods from M. transitoria.
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