Acylated anthocyanins from Dendrobium officinale Kimura & Migo: Structural characteristics, antioxidant and hypoglycemic activities

文献类型： 外文期刊

第一作者： Zhu, Zuoyi

作者： Zhu, Zuoyi;Huang, Yali;Jiang, Yunzhu;Yao, Jiarong;Li, Zhen;Dai, Fen;Song, Xinyue;Huang, Zhongping

作者机构：

关键词： Dendrobium officinale; Anthocyanin; Structure; Antioxidant activity; Hypoglycemic activity

期刊名称：FOOD CHEMISTRY （ 影响因子：8.5； 五年影响因子：8.2 ）

ISSN： 0308-8146

年卷期： 2024 年 455 卷

页码：

收录情况： SCI

摘要： Dendrobium officinale Kimura & Migo (D. officinale) has been widely used as Chinese medicine and functional food. In present study, the structural characteristics of anthocyanins in D. officinale were investigated by ultraperformance liquid chromatography with diode array detector (UPLC-DAD) and ultra-performance liquid chromatography-quadrupole-time of flight mass spectrometry (UPLC-Q-TOF-MS/MS). Totally, 14 anthocyanins were detected and identified, and 13 of them were first reported in D. officinale. Results showed that the vast majority of anthocyanins had multi-glycosylated cyanidin core, with variable acylation pattern mainly comprising phenolic acids. The composition and content of anthocyanins in D. officinale stems with different cultivation modes and years have been compared. The anthocyanins showed potent antioxidant activity in terms of radicals scavenging capacity and reducing power, as well as superior alpha-amylase and alpha-glucosidase inhibitory activity. The results provided a complete profile of anthocyanins in D. officinale and laid a foundation for further utilizing them as functional foods.

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