Abstract：
:Despite the extensive use of Polygonum chinense (PC) as a detoxifying ingredient of Chinese cool tea, the efficacy of different PC varieties remains underexplored. Herein, we compare the chemical profiles and antioxidant/anti-inflammatory activities of the aqueous extracts of two PC varieties, namely P. chinense var. chinense (PCC) and P. chinense var. hispidum (PCH). Ultra-high-performance liquid chromatography coupled with quadrupole time-of-flight mass spectrometry (UHPLC-QTOF-MSMS) and multivariate analysis are used to rapidly identify extract components, while DPPH radical scavenging and xylene-induced mice ear edema assays are used to evaluate antioxidant and anti-inflammatory activities, respectively. Correlation analysis reveals that ellagic acid and quercitrin contents are positively correlated with the magnitude of the anti-inflammatory effect, and the adopted technique is concluded to allow for the rapid discrimination of PC varieties used in Chinese cool tea formulations.
journal_name
Food Chemjournal_title
Food chemistryauthors
Wu Y,Zhang Z,Chen T,Cheng C,Zhang Z,Zhou H,Luo Pdoi
10.1016/j.foodchem.2019.125840subject
Has Abstractpub_date
2020-04-25 00:00:00pages
125840eissn
0308-8146issn
1873-7072pii
S0308-8146(19)31975-2journal_volume
310pub_type
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