Quantitative determination of 1-deoxynojirimycin in 146 varieties of mulberry fruit

文献类型： 外文期刊

第一作者： Wang, Zhenjiang

作者： Wang, Zhenjiang;Dai, Fanwei;Tang, Cuiming;Xiao, Gengsheng;Li, Zhiyi;Luo, Guoqing;Wang, Zhenjiang;Dai, Fanwei;Tang, Cuiming

作者机构：

关键词： DNJ; Mulberry fruit; Functional food

期刊名称：INTERNATIONAL JOURNAL OF FOOD PROPERTIES （ 影响因子：2.727； 五年影响因子：2.938 ）

ISSN： 1094-2912

年卷期： 2021 年 24 卷 1 期

页码：

收录情况： SCI

摘要： 1-deoxynojirimycin (DNJ) has attracted much attention due to its high biological activity, which have favorable anti-diabetic, anti-tumor, and anti-virus effects. In order to explore the effects of maturity, variety, and growth area on the DNJ concentration of mulberry fruit, we examined 146 varieties in this study. First, to explore the influence of maturity, we determined the concentration of DNJ from M. atropurpurea Roxb. and M.wittiorum var. mawa Koidz at different stages of maturity using High Performance Liquid Chromatography (HPLC). On this basis, we next determined the DNJ concentration from 146 mulberry fruits to investigate the effect of variety and growth area, also by HPLC. Our results showed that DNJ existed mainly in the young tissues of mulberry fruit (MS-I). As the mulberry fruit matured, the concentration of DNJ decreased. The DNJ concentrations of 0.005 similar to 0.138 mg/g of fruit weight (FW) accounted for 97.28% of the 146 mulberry fruit varieties. The variety had a significant effect on the DNJ concentration of mulberry fruit, but plant origin did not. Among the varieties, M. atropurpurea Roxb planted in Guangdong had up to 0.1716 +/- 0 mg/g FW. This work provides new strategies for the study of DNJ and advances our basic knowledge about DNJ in mulberry fruits.

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