Polyphenol Composition of Blueberry Leaves

doi:10.7506/spkx1002-6630-201606018

Abstract

Abstract:

Specific chemical reactions, ultraviolet-visible spectroscopy, infrared absorption spectroscopy, and high
performance liquid chromatography-mass spectrometry (HPLC-MS) analyses indicated that polyphenols from blueberry
leaves contained the characteristics groups of hydroxide radical, glycosyl, benzene ring, methoxyl and oxygen heterocycle.
The maximum absorption wavelengths of polyphenols from blueberry leaves were 354 nm and 748 nm in alcohol. Five
individual polyphenols i.e., epigallocatechin gallate, chlorogenic acid, methyl-sinapic acid-hexoside, 5-O-feruloylquinic acid
and ouercetin 3-O-glucoside were tentatively identified by comparing their mass spectral data and retention times with those
of reference standards and published data.

Key words: polyphenols from blueberry leaves, composition analysis, high performance liquid chromatography-mass spectrometry (HPLC-MS)

CLC Number:

TS207.3

LI Yingchang, WANG Yuhua, HAN Meizhou, ZHANG Xiao, LI Jianrong. Polyphenol Composition of Blueberry Leaves[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201606018.

[1]	HONG Housheng, ZHU Manli, LI Wei, GUO Huiming. Optimization of Fermentation Process and Physicochemical Properties of Probiotic Fermented Grape Pomace [J]. FOOD SCIENCE, 2019, 40(8): 63-72.
[2]	ZHANG Huiliang, HUANG Chuanfeng, LI Peixuan, JIANG Feng, SUN Shanshan, DING Hong, CAO Jin. Determination of Carrageenan in Livestock Meat by High Performance Liquid Chromatography-Mass Spectrometry [J]. FOOD SCIENCE, 2019, 40(10): 298-303.
[3]	LIANG Xinwen, LI Qiangqiang, GAO Jinglin, WANG Kai, WU Liming. Polyphenic Constituents and Antioxidant and Anti-Inflammatory Activities of Stingless Bee Honey from Hainan [J]. FOOD SCIENCE, 2018, 39(8): 141-148.
[4]	CHENG Guo, HUANG Yu, YANG Ying, XIE Linjun, HUANG Xiaoyun, YU Huan, XIE Taili, ZHOU Yongmei, ZHANG Jin. HPLC-MS Analysis of Anthocyanin Composition of Wine from ‘Guipu 6’ Grapes [J]. FOOD SCIENCE, 2018, 39(10): 269-275.
[5]	KAN Mingming, YE Fayin, ZHAO Guohua. Effect of Maturity on Monosaccharide Composition and Antioxidant Activity of Cabbage Dietary Fiber [J]. FOOD SCIENCE, 2017, 38(5): 60-65.
[6]	GUO Gangjun, HU Xiaojing, MA Shangxuan, XU Rong, YAN Li, ZOU Jianyun. Extraction, Composition Analysis and Functional Properties of Protein Isolate from Hydraulic Expeller-Pressed Macadamia Nut Meal [J]. FOOD SCIENCE, 2017, 38(18): 266-271.
[7]	ZHANG Tianju, WANG Fan, LI Chunyang, ZHOU Tao. Quantitative Analysis and Antimicrobial Activity of Polyphenols from Blueberry Leaves [J]. FOOD SCIENCE, 2016, 37(23): 95-99.
[8]	ZHANG Yang, XIE Bijun, SUN Zhida. Composition Analysis of Anthocyanidins in Blueberry Wine Lees, Blueberries and Blueberry Wine and Comparison of Antioxidant Activity of Anthocyanidins in Blueberries and Wine Lees [J]. FOOD SCIENCE, 2016, 37(2): 165-171.
[9]	HAN Shasha, HUANG Zhenying, SHEN Zhaopeng, CHENG Xiao, WANG Peng, JIANG Xiaolu. Enzymatic Degradation of Polysaccharide from Porphyra haitanensis and Analysis of Its Products [J]. FOOD SCIENCE, 2015, 36(21): 145-149.
[10]	GUO Shuangshuang, YANG Limin*, ZHANG Yiming, YANG Li, HAN Mei. Determination of Contents of Total Saponins and Monomer Saponins in Panax ginseng by Microwave-Assisted Extractiion Meth [J]. FOOD SCIENCE, 2015, 36(2): 1-6.
[11]	JIANG Qi-xing, WU Jia-rui, XU Yan-shun, TANG Feng-yu, WANG Li, ZHANG Huan, XIA Wen-shui. Composition Analysis and Nutritional Evaluation of Different Parts of Bighead Carp (Aristichthys nobilis) [J]. FOOD SCIENCE, 2014, 35(5): 183-187.
[12]	YANG An-qi, Lü Li-shuang, WANG Hua-qing, LI Jian-lin, ZHENG Tie-song*. Purification of Total Flavonoids from Tea (Camellia sinensis L.) Seeds and Composition Analysis by HPLC-MS [J]. FOOD SCIENCE, 2014, 35(24): 228-234.
[13]	YIN Ling，WANG Chang-lin*，WANG Ying-jie，XIANG Cheng-gang，CHEN Hua. Sensory Quality, Texture and Chemical Composition Analysis of Pumpkin [J]. FOOD SCIENCE, 2013, 34(5): 26-30.
[14]	ZHANGShun-liang，CHENGXiao-yu，QIAOXiao-ling，CHENWen-hua. Isolation, Purification and Composition Analysis of Salty Peptides from Enzymolyzed Bovine Bone [J]. FOOD SCIENCE, 2012, 33(6): 29-32.
[15]	. Composition Analysis in Ethanol Extracts of Propolis Samples from Northern China [J]. FOOD SCIENCE, 2012, 33(18): 143-148.

Polyphenol Composition of Blueberry Leaves

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments