| Lycium barbarum L.var.auranticarpum K.F.Ching is a perennial shrub of the family Solanaceae.It is mainly distributed in saline-alkali and arid lands in Ningxia,Xinjiang,Tibet,Inner Mongolia,and Gansu,and is a typical desert plant.Studies have shown that Lycium barbarum L.var.auranticarpum K.F.Ching contains flavonoids,polysaccharides,alkaloids,vitamins,amino acids and other nutrients and active ingredients,and has anti-oxidant,anti-inflammatory,anti-cancer,and cardiovascular and cerebrovascular protection biological activities.Compared with traditional red fruit wolfberry,Lycium barbarum L.var.auranticarpum K.F.Ching contains more flavonoids.In recent years,wolfberry has become a hot spot for researchers.At present,the research on Lycium barbarum L.var.auranticarpum K.F.Ching is relatively limited,so this paper first measures the basic indicators(including physical and chemical indicators,sensory indicators)of Lycium barbarum,and then isolates and purifies the flavonoids in Lycium barbarum and identified their structure,and meanwhile studied their antioxidant and anti-inflammatory activities.The main research contents of this paper are summarized as follows:l.The chemical components in three kinds of Lycium barbarum L.var.auranticarpum K.F.Ching were measured.First,the content of water,protein,polysaccharide,total sugar,flavonoids,polyphenols,betaine,carotenoid and amino acid in different varieties of Lycium barbarum L.var.auranticarpum K.F.Ching were measured,and then the color difference of wolfberry and wolfberry was measured,and meanwhile the electronic nose electronic tongue device was used for sensory measurement.The results showed that Ningnong wolfberry No.5 had the highest total sugar,flavonoids,and polyphenol content,which were 0.93%,1.01mg/g,and 3.44mg/g,respectively.The Ningnong wolfberry No.4 had the highest water content of 86.12%,and the traditional Ningxia yellow fruit had the highest protein,polysaccharide,betaine and total carotenoid content,which were 9.55mg/g,1.21%,1.177?g/g and 435.16?g/g.There are differences in different types of wolfberry amino acids.Ningnong wolfberry No.4 has the most abundant amino acids,containing 15 kinds of amino acids,and the highest arginine content is 1209.30?g/g.Ningnong wolfberry No.5 contains 14 kinds of amino acids,among which the higher content of threonine and alanine is 1729.61?g/g and 1829.19?g/g,and the content of leucine is lower,which is 24.84?g/g.In traditional Ningxia Huangguo,only five amino acids were determined.The color difference of yellow fruit wolfberry was found to be greater than that of red fruit wolfberry.The sensory index measurement results showed that Ningnong wolfberry No.4 had the strongest bitter aftertaste and richest flavor,while the traditional Ningxia Huangguo and Ningnong wolfberry No.5 had better taste quality.2.The varieties with high flavonoid content in Lycium barbarum L.var.auranticarpum K.F.Ching were selected to study the separation and purification conditions of flavonoids in Lycium barbarum L.var.auranticarpum K.F.Ching Ningnong wolfberry No.5.The adsorption and desorption effects of flavonoids from Lycium barbarum L.of different macroporous resins were screened,and the conditions of HPLC detection and the conditions of pure flavonoids purified by AKTA were optimized.The specific substances of flavonoids were analyzed by LC-MS.It was found that the weight absorption of AB-8 macroporous resin was 0.65mg/g,and the resolution was 99.87%.HPLC test results showed that using a Phenomenex SynergiTM column 4?m(250*4.6mm),mobile phase A was distilled water(containing 0.1%formic acid),and mobile phase B was acetonitrile(containing 0.1% formic acid)have good separation effect.The ATKA separation and purification results showed that the crude flavonoids were purified by using YMC-Pack ODS-A C18,a mobile phase of methanol:water(containing 0.1%phosphoric acid)(v:v=3:7),and a set of purity was 85.6% of components.According to the peak time and mass spectrometry results,the target peak-to-nucleus ratio is 796.3,which is presumed to be robinol-7-O-a-L-rhamnopyranosyl(1?6)-[2-O-acetylpyridine Glucopyranosyl-(1?2)]-?-D glucopyranoside(m/z:796.24).However,considering the complexity of the peaks in the crude product and the low resolution of the first-level mass spectrometry used,the substance type can be further determined by other means in the future.3.The reducing ability of flavonoids and the scavenging ability of superoxide anion free radical,DPPH and ABTS free radical of Lycium barbarum L were measured,and compared with vitamin C standard to determine the antioxidant effect of flavonoids 5 of Lycium barbarum,ning nong and Lycium barbarum.By studying its protective effect on RAW264.7 cells damaged by H2O2,the antioxidant capacity of flavonoids of Lycium barbarum L.was evaluated at the cellular level.After constructing a RAW264.7 cell inflammation model,the effects of flavonoids of Lycium barbarum L.on the levels of NO,tumor necrosis factor-?(TNF-?)and interleukin-6(IL-6)were investigated to evaluate the anti-inflammatory effects of Lycium barbarum L.flavonoids.The anti-oxidation experiment results showed that the flavonoids of Lycium barbarum L.showed good anti-oxidation ability in the experiments of removing ABTS free radicals,superoxide anions,and reducing power,and DPPH free radical,and its anti-oxidation effect was equal to that of VC in the same dosage.It is comparable to the same dose of VC.In terms of anti-inflammatory activity,Huangguo wolfberry,Ningnong wolfberry No.5 flavonoids can significantly reduce the levels of TNF-? and IL-6(p<0.05). |
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