Analysis of Phenolic Composition in Wild Lycium ruthenicum Murr. Berries

doi:10.7506/spkx1002-6630-20180316-210

Abstract

Abstract: 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.

Key words: Lycium ruthenicum Murr., phenolics, anthocyanins, high-performance liquid chromatography-triple-quadrupole tandem mass spectrometry (HPLC-QqQ-MS/MS)

CLC Number:

TS201.2

ZHAO Xu, WANG Xinru, DUAN Changqing, HE Fei. Analysis of Phenolic Composition in Wild Lycium ruthenicum Murr. Berries[J]. FOOD SCIENCE, 2019, 40(8): 202-207.

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Analysis of Phenolic Composition in Wild Lycium ruthenicum Murr. Berries

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