Identification and Bioactivity Analysis of Polyphenols in Blue Honeysuckle Fruit from Different Regions of the Greater Khingan Mountains

doi:10.7506/spkx1002-6630-20220618-190

FOOD SCIENCE ›› 2023, Vol. 44 ›› Issue (12): 225-234.doi: 10.7506/spkx1002-6630-20220618-190

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Identification and Bioactivity Analysis of Polyphenols in Blue Honeysuckle Fruit from Different Regions of the Greater Khingan Mountains

ZHANG Yan, SUN Juan, BAO Feifei, DENG Yuanyuan, LIU Pei, HUO Junwei,

(1. College of Horticulture and Landscape Architecture, Northeast Agricultural University, Harbin 150030, China; 2. Heilongjiang Green Food Science Research Institute, Harbin 150030, China; 3. National-Local Joint Engineering Research Center for Development and Utilization of Small Fruits in Cold Regions, Harbin 150030, China; 4. Key Laboratory of Biology and Genetic Improvement of Horticultural Crops (Northeast Region), Ministry of Agriculture and Rural Affairs, Northeast Agricultural University, Harbin 150030, China)

Online:2023-06-25 Published:2023-06-30

Abstract

Abstract: In this study, the contents of total phenols and total anthocyanins in blue honeysuckle fruit from six regions (Jiagedaqi, Xinlin, Hongwei, Amur, Tuqiang and Tahe) of the Greater Khingan Mountains were determined and compared, the antioxidant capacity of phenols from blue honeysuckle fruit was comprehensively analyzed using three different methods, and the hypoglycemic activity was evaluated by measuring its half maximal inhibitory concentration (IC50) against α-amylase and α-glucosidase. The crude extract rich in polyphenols were separated and purified, and the resulting fractions were analyzed qualitatively and quantitatively. The results showed that the contents of total phenols and total anthocyanins in blue honeysuckle fruit from these six regions differed significantly, but the compositions were basically the same and all phenolic extracts had high antioxidant capacity. They had inhibitory activity against α-amylase and α-glucosidase, indicating the potential of blue honeysuckle fruit from these six regions for development and utilization.

Key words: blue honeysuckle; polyphenols; antioxidant capacity; α-amylase inhibitory activity; α-glucosidase inhibitory activity

CLC Number:

S663.9

ZHANG Yan, SUN Juan, BAO Feifei, DENG Yuanyuan, LIU Pei, HUO Junwei,. Identification and Bioactivity Analysis of Polyphenols in Blue Honeysuckle Fruit from Different Regions of the Greater Khingan Mountains[J]. FOOD SCIENCE, 2023, 44(12): 225-234.

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Identification and Bioactivity Analysis of Polyphenols in Blue Honeysuckle Fruit from Different Regions of the Greater Khingan Mountains

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