【摘要】 [目的]促进枸杞产品精深加工。[方法]使用高效液相色谱—四极杆飞行时间串联质谱法对枸杞果汁中的多酚类化合物进行定性和定量分析。[结果]在红枸杞果汁中共鉴定出7个多酚类化合物，其中5个为酚胺类化合物，2个为黄酮类化合物；在黑枸杞果汁中共鉴定出8个多酚类化合物，3个酚胺类化合物，5个黄酮类化合物（其中花色苷类化合物4个）。对鉴定出的化合物进行了定量分析，红枸杞果汁中酚胺类化合物占多酚类化合物的比例超过80%；而黑枸杞果汁中主要为黄酮类化合物。[结论]红枸杞果汁和黑枸杞果汁在多酚类化合物的组成和功能特性上具有显著的物种差异性。更多还原

【Abstract】 [Objective] This paper aims to promote the deep processing of wolfberry products. [Methods] High-performance liquid chromatography-quadrupole time-of-flight tandem mass spectrometry(HPLC-QTOF-MS/MS) was used to qualitatively and quantitatively analyze polyphenolic compounds in wolfberry juice. [Results] A total of seven polyphenolic compounds were identified in red wolfberry juice, including five phenolamides and two flavonoids; Eight polyphenolic compounds were identified in black wolfberry juice, including three phenolamides and five flavonoids(four of which were anthocyanins). Quantitative analysis of the identified compounds showed that phenolamides accounted for over 80% of the polyphenolic compounds in red wolfberry juice, while flavonoids were the dominant compounds in black wolfberry juice. [Conclusion] Red wolfberry juice and black wolfberry juice have significant species differentiation in the composition and functional properties of polyphenolic compounds.更多还原