“利用UPLC-Q-Orbitrap MS 同时定性与定量黑果枸杞中18种多酚及其抗氧化活性研究”在《Food Chemistry》上发表

　　2018年6月30日，《Food Chemistry》在线发表了题为"Rapid qualitative and quantitative analyses of eighteen phenolic compounds from Lycium ruthenicum Murray by UPLC-Q-Orbitrap MS and their antioxidant activity"的研究论文，该论文第一作者为我所在读博士研究生张弓，通讯作者为索有瑞研究员和胡娜助理研究员。该论文首次利用UPLC-Q-Orbitrap MS同时定性定量了黑果枸杞中18种多酚及它们的抗氧化活性，为黑果枸杞的进一步研究提供基础及依据。 

　　黑果枸杞属茄科枸杞属植物，为我国西部特有的沙漠药用植物品种。黑果枸杞富含花青素、多酚、黄酮、多糖、糖蛋白、脂肪酸及甜菜碱等多种活性物质。前期药理药效研究表明黑果枸杞具有抗氧化，抗衰老，抗炎，抗癌，镇痛，提高免疫力等功效。虽然黑果枸杞的药理药效已经得到了认可，但是其相关的有效成分的定性定量的相关研究却甚少，为了对黑果枸杞进一步深入的开发与研究，其化学成分的分析分离研究刻不容缓，本课题组采用最新的UPLC-Q-Orbitrap MS建立了快速的分析方法，定性定量分析了黑果枸杞中18种多酚，同时对它们的抗氧化活性进行了研究。 

　　ABSTRACT： Lycium ruthenicum Murray (LR) is a functional food, and it has long been used in traditional folk medicine. However, detailed qualitative and quantitative analyses related to its phenolic compounds remains scarce. This work reports, for the first time, the establishment of a rapid method for simultaneous identification and quantification of 25 phenolic compounds by UPLC-quadrupole-Orbitrap mass spectrometry (UPLC-Q-Orbitrap MS). This method was validated by LODs, LOQs, precision, repeatability, stability, mean recovery, recovery range and RSD. The confirmed method was applied to the analysis of phenolic compounds in LR. Finally, 18 phenolic compounds in LR were qualitatively and quantitatively analyzed. Among them, 11 constituents were detected for the first time, which included two flavonoids (catechin and naringenin) and seven phenolic acids (gallic acid, vanillic acid, 2,4-dihydroxybenzoic acid, veratronic acid, benzoic acid, ellagic acid and salicylic acid). Moreover, Phloretin and protocatechuate, belonging to the dihydrochalcone flavonoid and protocatechuic acid respectively, were also identified and quantified. The total phenolics content (20.17 ± 2.82 mg/g) and the total anthocyanin content (147.43 ± 1.81 mg/g) were determined. In addition, the antioxidant activities of the LR extract were evaluated through 2,2-azinobis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activity, ferric reducing antioxidant power (FRAP) and total antioxidant activity (T-AOC) assays. 

　　CONCLUSIONS：In summary, this work established a rapid method for identifying and quantifying eighteen phenolic compounds from LR by UPLC-Q- Orbitrap HR MS. This method was verified by LODs, LOQs, precision, repeatability, stability, mean recovery, recovery range and RSD. Among these, 2 flavonoids (catechin and naringenin), seven phenolic acids (gallic acid, vanillic acid, 2,4-dihydroxybenzoic acid, veratronic acid,benzoic acid, ellagic acid and salicylic acid), as well as dihydrochalcone flavonoid and protocatechuic acid were identified and quantified in LR for the first time. The TPC (20.17 ± 2.82 mg/g) and TAC (147.43 ± 1.81 mg/g) were determined. Moreover, the antioxidant activities of the LR extract were evaluated through the ABTS radical scavenging activity, the FRAP method and the total antioxidant activity (T-AOC) assay. The results revealed that the LR extract has strong antioxidant bioactivity, indicating that it is an excellent source for food or as a drug. In our further research, we will isolate and identify individual phenolic compounds in LR and study their antioxidant abilities in vivo to determine their activity mechanisms.