FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (8): 202-207.doi: 10.7506/spkx1002-6630-20180316-210

• Composition Analysis • Previous Articles     Next Articles

Analysis of Phenolic Composition in Wild Lycium ruthenicum Murr. Berries

ZHAO Xu, WANG Xinru, DUAN Changqing, HE Fei   

  1. 1. Center for Viticulture and Enology, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China; 2. Key Laboratory of Viticulture and Enology, Ministry of Agriculture and Rural Affairs, Beijing 100083, China; 3. Ningxia Bull Winery Co. Ltd., Ningxia 750200, China
  • Online:2019-04-25 Published:2019-05-05

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)

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