NWIPB OpenIR
Anthocyanins composition and antioxidant activity of wild Lycium ruthenicum Murr. from Qinghai-Tibet Plateau
Zheng, Jie1,3; Ding, Chenxu1; Wang, Liangsheng2; Li, Guoliang1,3; Shi, Junyou1,3; Li, Hui2,3; Wang, Honglun1; Suo, Yourui1
2011-06-01
发表期刊FOOD CHEMISTRY
ISSN0308-8146
卷号126期号:3页码:859-865
文章类型Article
摘要Lycium ruthenicum Murr. is a nutritional food, and has widely been used for treatment of heart disease, abnormal menstruation and menopause among folks. In present study, the anthocyanins composition and content of L. ruthenicum from three different area of Qinghai-Tibet Plateau have been investigated by high-performance liquid chromatography with diode array detector (HPLC-DAD) and HPLC-electrospray ionisation-mass spectrometry (HPLC-ESI-MS). Totally, fourteen anthocyanins have been detected, ten of which were identified and quantified. All of them were first reported in L. ruthenicum. Results showed that petunidin derivatives accounted for 95% of the total anthocyanins in fresh fruit. Furthermore, most of the anthocyanins were acylated by coumaric acid, and the rare anthocyanins that naturally presented a coumaric acid in both cis and trans configurations have been detected in our study. For antioxidant activity, their methanol extracts showed potent antioxidant activity in terms of DPPH., ARTS and ferric reducing antioxidant power (FRAP) assays. The results are valuable for elucidating anthocyanins composition of L. ruthenicum fruits and for further utilising them as healthy food and natural pigment resource. (C) 2010 Elsevier Ltd. All rights reserved.; Lycium ruthenicum Murr. is a nutritional food, and has widely been used for treatment of heart disease, abnormal menstruation and menopause among folks. In present study, the anthocyanins composition and content of L. ruthenicum from three different area of Qinghai-Tibet Plateau have been investigated by high-performance liquid chromatography with diode array detector (HPLC-DAD) and HPLC-electrospray ionisation-mass spectrometry (HPLC-ESI-MS). Totally, fourteen anthocyanins have been detected, ten of which were identified and quantified. All of them were first reported in L. ruthenicum. Results showed that petunidin derivatives accounted for 95% of the total anthocyanins in fresh fruit. Furthermore, most of the anthocyanins were acylated by coumaric acid, and the rare anthocyanins that naturally presented a coumaric acid in both cis and trans configurations have been detected in our study. For antioxidant activity, their methanol extracts showed potent antioxidant activity in terms of DPPH., ARTS and ferric reducing antioxidant power (FRAP) assays. The results are valuable for elucidating anthocyanins composition of L. ruthenicum fruits and for further utilising them as healthy food and natural pigment resource. (C) 2010 Elsevier Ltd. All rights reserved.
关键词Lycium Ruthenicum Murr. Anthocyanins Antioxidant Activity Total Polyphenol Content
WOS标题词Science & Technology ; Physical Sciences ; Life Sciences & Biomedicine
关键词[WOS]PERFORMANCE LIQUID-CHROMATOGRAPHY ; PHENOLIC-COMPOUNDS ; MASS-SPECTROMETRY ; UNITED-STATES ; COMMON FOODS ; ELECTROSPRAY-IONIZATION ; IDENTIFICATION ; CAPACITY ; BERRIES ; STRESS
收录类别SCI
语种英语
WOS研究方向Chemistry ; Food Science & Technology ; Nutrition & Dietetics
WOS类目Chemistry, Applied ; Food Science & Technology ; Nutrition & Dietetics
WOS记录号WOS:000287349400007
引用统计
文献类型期刊论文
条目标识符http://210.75.249.4/handle/363003/1544
专题中国科学院西北高原生物研究所
作者单位1.Chinese Acad Sci, NW Inst Plateau Biol, Xining 810001, Peoples R China
2.Chinese Acad Sci, Inst Bot, Beijing 100093, Peoples R China
3.Chinese Acad Sci, Grad Univ, Beijing 100049, Peoples R China
推荐引用方式
GB/T 7714
Zheng, Jie,Ding, Chenxu,Wang, Liangsheng,et al. Anthocyanins composition and antioxidant activity of wild Lycium ruthenicum Murr. from Qinghai-Tibet Plateau[J]. FOOD CHEMISTRY,2011,126(3):859-865.
APA Zheng, Jie.,Ding, Chenxu.,Wang, Liangsheng.,Li, Guoliang.,Shi, Junyou.,...&Suo, Yourui.(2011).Anthocyanins composition and antioxidant activity of wild Lycium ruthenicum Murr. from Qinghai-Tibet Plateau.FOOD CHEMISTRY,126(3),859-865.
MLA Zheng, Jie,et al."Anthocyanins composition and antioxidant activity of wild Lycium ruthenicum Murr. from Qinghai-Tibet Plateau".FOOD CHEMISTRY 126.3(2011):859-865.
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