期刊
FOOD SCIENCE AND TECHNOLOGY
卷 42, 期 -, 页码 -出版社
SOC BRASILEIRA CIENCIA TECNOLOGIA ALIMENTOS
DOI: 10.1590/fst.71022
关键词
Lycium barbarum; meal; HPLC-MS; MS; phenolic compounds; antioxidant
资金
- Natural Science Foundation of Anhui Province [JZ2020AKZR0279]
- Key research and development projects in Ningxia [2021BEF02013]
- Key Research and Development Projects of Anhui Province [202104f06020026, 202004a06020042, 202004a06020052, 201907d06020009]
- Youth talent cultivation project of North Minzu University [2021KYQD27, FWNX14]
This study contributes to the exploitation of L. barbarum and its meal by comparing the differences in polyphenols of L. barbarum and its meal and exploring the effects of different extraction methods.
The phenolic compounds in dried Lycium barbarum (LB) and L. barbarum meal (LBM) were extracted using ultrasonic method, reflux method and enzymatic method, and the composition, content of polyphenols and antioxidant abilities of the extracts were analyzed. 40 phenolic compounds were identified with HPLC-MS/MS, with 35 compounds detected from LB and 33 from LBM. 40 compounds were classified into phenolic acids and their derivatives, flavonoids, and their derivatives, lignanamides and other phenolic substances. Differences existed in samples extracted from different materials or under different extraction methods. It was explicitly observed that LB was higher than LBM in phenolic content. The phenolics in LB and LBM had significant antioxidant effects, with LBM extracts showing the higher antioxidant effect. This study compared the differences in polyphenols of L. barbarum and its meal, meanwhile explored the effects of different extraction methods, which could contribute to the exploitation of L. barbarum and its meal.
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