文献类型：期刊文献

英文题名：Chemical characterization of the antioxidant and α-glucosidase inhibitory active fraction of Malus transitoria leaves

作者：Lu, Yongchang[1]; Wang, Xin[2]; Wu, Yong[2]; Wang, Zeyu[2]; Zhou, Na[2]; Li, Jinjie[2]; Shang, Xiaoya[2]; Lin, Pengcheng[1]

第一作者：Lu, Yongchang

机构：[1] Qinghai Provincial Key Laboratory of Phytochemistry for Tibetan Plateau, Qinghai University for Nationalities, Xining, 810000, China; [2] Beijing Key Laboratory of Bioactive Substances and Functional Foods, Beijing Union University, Beijing, 100191, China

第一机构：Qinghai Provincial Key Laboratory of Phytochemistry for Tibetan Plateau, Qinghai University for Nationalities, Xining, 810000, China

年份：2022

卷号：386

外文期刊名：Food Chemistry

收录：EI(收录号：20221411883996);Scopus(收录号：2-s2.0-85127124448)

基金：This work was supported by the Foundation for Key R&D and Transformation Project of Qinghai Province (No. 2020-NK-171) and Beijing Natural Science Foundation (No. 7214280).

语种：英文

外文关键词：Bioactivity - Liquid chromatography - Purification

摘要：Chinese Tibetan tea made from the tender leaves of Malus transitoria is a widely consumed health drink, but there are few reports on its chemical composition and biological activity. In this study, we found that a 50% ethanol extract of M. transitoria had good antioxidant and α-glucosidase inhibitory activities in vitro. Guided by in vitro bioassays, chromatographic separation and purification were conducted, and the most active fraction in M. transitoria was determined. UPLC-Orbitrap-MS/MS was used to further quickly and comprehensively characterize the chemical composition. Library searches, MS/MS fragmentation patterns of two isolated reference compounds, and bibliography were used to annotate 81 compounds, of which 2 were new compounds, and 79 were identified from M. transitoria for the first time. This study provides a scientific basis for the development of antioxidant and anti-diabetic functional foods from M. transitoria. ? 2022 Elsevier Ltd