Composition Analysis of Phenolic Compounds in Wild Lycium ruthenicum Murr. Berries

Abstract

Abstract: Black Chinese Wolfberry (Lycium ruthenicum Murr.) is a kind of characteristic fruits produced in the mountain and desert forest regions in Northwest China, which is quite favored by customers for their delicious juice and multiple healthy functions in recent years. In this research, fresh fruits of wild Black Chinese Wolfberry produced in Ningxia Autonomous Region were chosen as the test materials, and their phenolic compositions were qualitative and quantitative analyzed by using High-Performance Liquid Chromatography/Triple-Quadrupole Tandem Mass Spectrometry (HPLC-QqQ-MS/MS). Black Chinese Wolfberries were rich in phenolic compounds, while 30 anthocyanins and 16 non-anthocyanin phenolics were identified. Among them, the main anthocyanins were petunidin-3,5-O-diglucoside and some 6-O-coumaroyl acylated 3-O-glucosidic anthocyanins, while the main non-anthocyanin phenolics were chlorogentic acid and a series of other hydroxy cinnamic acids, which were quite different from some other black fruits rich phenolics, such as grapes and blue berries, and had distinctive species specificity. The present study could provide some theoretical basis for the fresh fruit consumption of Black Chinese Wolfberries, as well as their further products’ development.

Key words: Lycium ruthenicum Murr., Phenolic, Anthocyanin, High Performance Liquid Chromatography – Mass Spectrometry (HPLC-MS)

CLC Number:

TS201.2

Chang-Qing DUAN. Composition Analysis of Phenolic Compounds in Wild Lycium ruthenicum Murr. Berries[J]. FOOD SCIENCE, 0, (): 0-0.

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