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In order to select suitable plum varieties for plum wine fermentation, this study was investigated seven plum varieties cultivated primarily in Sichuan Province, including newly bred varieties. Physicochemical analysis and headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), and combined differential significance analysis with orthogonal partial least squares discriminant analysis (OPLS-DA) were used to examine the basic physicochemical characteristics of the seven varieties. And a comprehensive analysis and comparison of the quality of fermented plum wine from these varieties were conducted. The results showed that the seven plum varieties exhibited a rich diversity in fruit quality. Among them, the Zihuang (ZH) and Dashi Zao Sheng (DS) varieties, which had high soluble solids content (SSC), polyphenol, and flavonoid levels. Thus, theyare the best choices for producing high-quality plum wine. Furthermore, the comparison of the quality of fermented plum wines from the seven varieties showed that the wines fermented by ZH and DS had significantly higher antioxidant capacities, dry extract content (over 52.08 g/L), and alcohol content (over 14.03%vol) than the other five varieties (P

The Penthorum chinense Pursh leaves were rich in active ingredients. The active ingredient content, in vitro antioxidant capacity and pancreatic lipase inhibition ability of P. chinense leaves extracted by different solvents (80% acetone, 80% ethanol, 80% methanol, water) were compared in this study. The results showed that the total phenolic content (250.04 mg/g) extracted by 80% acetone was highest, while both the total flavonoid content (176.96 mg/g and 174.89 mg/g) and total proanthocyanidins content (43.05 mg/g and 42.87 mg/g) extracted by 80% methanol and 80% ethanol were highest. Except for rutin, isoquercitrin, kaempferol-3-O-rutinoside, pinocembrin 7-O-D-glucoside, pinocembrin 7-O-(3''-O-galloy-4'',6''-hexahydroxydiphenoyl)-β-glucoside and thonningianin A, the content of nine phenolic compounds showed insignificant differences among three organic solvent extracts, which were significantly higher than those in water extract (P0.05 ), while 80% acetone extract showed the strongest ABTS+ free radical scavenging ability (IC50=48.92 μg/mL) and 80% ethanol extract also showed the strongest ferric reducing antioxidant power. In addition, in vitro pancreatic lipase inhibitory activity of 80% acetone extract (IC50=0.46 mg/mL) was the strongest. Correlation analysis showed that DPPH and ABTS+ free radical scavenging ability and pancreatic lipase inhibition ability were significantly or extremely significantly positively correlated with 11 phenolic compounds (P

To investigate the quality characteristics of different varieties of blueberry, the quality differences on appearance, physicochemical properties, and sugar and acid composition were analyzed. At the same time, correlation analysis was employed to analyze the correlation of different indexes and principal component analysis was employed to evaluate the quality characteristics of 9 varieties of blueberry. The results showed that different varieties of blueberry exhibited rich diversity in appearance, physicochemical properties, and sugar and acid composition. There was a high correlation between multiple indicators such as glucose and fructose (r=0.93), FRAP and DPPH (r=0.755). PCA results indicated that citric acid, pH, b*, total phenol, DPPH, flavonoid and juice yield were key indicators for evaluating the quality of blueberry, and the quality characteristics of 'Canlan', 'Laigexi' and 'Shuangfeng' were excellent fruit shape index (>0.73), good solid to acid ratio of 6.12~9.57 and suitable for fresh consumption. The quality characteristics of 'Baerdewen', 'Duke' and 'Weisan' included the high in sugar, acid and antioxidant capacity, suitable for juice and wine and other products development. The flavonoid contents of 'Weisan' and 'Duke' were 1.95 and 1.62 mg/g, and the total phenol contents were 1.34 and 1.38 mg/g, respectively. The quality characteristics of 'Weisan' and 'Duke' were high content of total phenol and flavonoid, suitable for functional product development. The results above will serve an important reference to screen blueberry varieties for different purposes.

To investigate the quality characteristics of different varieties of plums, the quality such as appearance, physicochemical properties, and sugar and acid composition of 12 varieties were analyzed. At the same time, principal component analysis and cluster analysis were employed to evaluate the quality characteristics of 12 varieties comprehensively. The results showed that different varieties of plum exhibited rich diversity in appearance, physicochemical properties, sugar and acid composition. Sugar and acid composition, color, single fruit weight, fruit density, and fruit shape index were key indicators for evaluating the quality of plums. Among the 12 varieties, ZH, SXP, ALS, XL, XTL had a positive values, represent a good quality. Among them, the quality characteristics of ZH and SXP were high juice yield, soluble solids, total sugar content, and color quality. The quality characteristics of ALS included the highest total sugar, total sweetness, sweet acid ratio, and sugar acid ratio. The quality characteristics of XL and XTL were high soluble solid content, sugar acid ratio, and sweet acid ratio, but low juice yield. The results above served an important reference to screen plum varieties for different purposes.

Present study investigated the difference between the fruit weight and the quality of 'Hongyang' kiwifruit. The 'Hongyang' kiwiruit from 2 orchards collected from Pujiang and Jintang County of Sichuan Provence were classified according to the weight into five grading (130 g). The soluble solid content, titratable acid content, solid acid ratio, hue angle value, sweet and sour taste, VC content of different grades of fruits were analyzed and compared, and partial least squares-discrimination analysis (PLS-DA) was employed to screen the main differential substances in fruits of different weight grading. The results showed that at the same maturity, the fruit size of 'Hongyang' kiwifruit had an impact on the sweet substances such as sugar (SUC) and SSC, sour substances quinic acid (QA) and VC, but had no significant impact on the color, TA, RTT, etc. The content of SUC and SSC increased with the increase of fruit weight, and the characteristic of fruit with a fruit weight greater than 110 g was sweet. While the content of VC and QA decreased with the increase of fruit weight, and when the fruit weight more than 90 g, the content of VC decreased significantly. Although the content of QA decreased with the increase of fruit weight, it had no significant effect on fruit flavor. According to the above results, sweet and sour substances were the main factors affecting the quality of fruits of different weight grading, and the sweet and sour flavor of fruits with larger weight (> 90 g) was better, but the VC content was lower. The research results provide a scientific basis for the revision of fruit grading standards, production management and rational consumption.

The contents of polysaccharides, triterpenes, ganoderic acid A, ganoderic acid C1 and ganoderic acid F in Kangding Ganoderma leucocontextum were analyzed by pharmacopoeia and HPLC. The antioxidant activities were evaluated by DPPH· and ABTS+· scavenging abilities and total antioxidant capacity, and hypoglycemic activities were evaluated by the inhibitory effect on α-amylase and α-glucosidase activities. The results showed that the contents of polysaccharides and triterpenes in Kangding Ganoderma leucocontextum were 1.15% and 1.50%, and the contents of ganoderic acid A, ganoderic acid C1 and ganoderic acid F were 0.052%, 0.020% and 0.064%, respectively. The antioxidant activities and hypoglycemic activities in vitro showed that IC50 values of polysaccharide extract for DPPH· and ABTS+· scavenging were 0.75 mg/mL and 1.24 mg/mL, and IC50 values of α-amylase and α-glucosidase activities were 1.45 mg/mL and 1.97 mg/mL, respectively. The IC50 values of triterpenoids extract for DPPH· and ABTS+· radical scavenging were 0.65 mg/mL and 1.06 mg/mL, and the IC50 values of α-amylase and α-glucosidase activities were 1.44 mg/mL and 1.09 mg/mL, respectively. The results of this study show that Kangding Ganoderma leucocontextum contain high content of functional components, and presented favourable antioxidant and hypoglycemic activities, which would provide the theoretical basis for the development and utilization of Kangding Ganoderma leucocontextum in food, medicine and health products.

The phenolic components, antioxidation, and anticancer effects of different polar parts of ethanol extract of Jinhua Tibetan tea were studied. Three polar fractions, i.e., ethyl acetate, n-butyl alcohol, and water fractions, of ethanol extract of Jinhua Tibetan tea were obtained via liquid-liquid extraction process. The contents of total polyphenols and total flavonoids of the three fractions and ethanol extract were determined using Folin-Ciocalteu and aluminum chloride-potassium acetate method, respectively. The contents of tea polyphenol monomers in all the parts were determined using high-performance liquid chromatography (HPLC) method. Their antioxidant activities of all the parts were tested and compared using DPPH radical scavenging, ABTS+ radical scavenging, and Fe2+ ion chelating methods. Their anti-proliferation effects on human cervical cancer HeLa cell were evaluated using cell counting Kit8. Results indicated that ethyl acetate fraction had the highest contents of total polyphenols and total flavonoids, as 384.65 mg/g and 188.82 mg/g, respectively, including gallic acid (GA), gallocatechin (GC), and epigallocatechin (EGC) as major phenolic monomers. Antioxidant activity test showed that compared with vitamin E, the DPPH and ABTS+ radical scavenging capacity of all the parts were as the sequence vitamin E>ethyl acetate fraction>n-butyl alcohol fraction>ethanol extract>water fraction, with Pethyl acetate fraction (332.4 µg/mL)>n-butyl alcohol fraction (1332.0 µg/mL)>ethanol extract (1846.0 µg/mL) and water fraction (1952.0 µg/mL), with P0.05. All the results indicated that the general antioxidant ability sequence was ethyl acetate fraction>n-butyl alcohol fraction>ethanol extract>water fraction. All the parts showed anti-proliferation activity to human cervical cancer HeLa cell, and all with dose-effect relationship. Ethyl acetate fraction showed the strongest anti-proliferation activity (IC50 111.6 µg/mL) to the HeLa cell. In conclusion, ethyl acetate fraction possessed the strongest capacity of both antioxidation and anti-proliferation to HeLa cell, resulted from its highest contents of polyphenols and flavonoids. The studies provide some preliminary scientific evidence of the antioxidant and anticancer effects of Jinhua Tibetan tea.

In order to investigate the formation and changes of aroma components during the pile-fermentation of Jinhua Tibetan tea, chromatography-mass spectrometry (GC-MS) was used to determine the volatile component, and sensory evaluation was used to test the flavor. Results showed that, 80 volatile compounds were identified from Jinhua Tibetan tea. The main aroma components were alcohols, acids, hydrocarbons, and heteroaxygens in the Mao'chao stage, which were alcohols, ketones, hydrocarbons, and others in the final stage. The main alcohol compounds such as 2,3-butanediol, cyclohexanol,2,5-dimethyl-, 2-decen-1-ol, (2E)-, 1,2,3-butanetriol disappeared over the fermentation. In S2 stage, limonene became the main volatile component, accounting for 85.4%. With the pile-fermentation of Jinhua Tibetan tea, alpha-terpineol, linalool and its oxides, which were associated with floral smell, decreased significantly. 1,2,3-trimethoxybenzene and alkenals, which were associated with woody and stale smell, increased significantly. The results of this study would lay a theoretical foundation for aroma characteristics of Jinhua Tibetan tea, and provide a reference for tea processing and quality control.

In order to study the distribution of components (aqueous extract, alcohol precipitation and supernate) in the water extract of Tibetan tea after alcohol precipitation, the basic components, total polyphenols, total flavonoids, and tea pigments were comprehensively analyzed and compared. The contents of polyphenols were detected by high performance liquid chromatography, and the differences of DPPH· and ABTS+· scavenging abilities and inhibitory effects on α-glucosidase digestive enzyme were investigated. Results indicated that the contents of total sugar (17.73 g/100 g), total polysaccharide (16.93 g/100 g), amino acid (5.89 g/100 g) and the abrownin (49.18 g/100 g) in the alcohol precipitation were significantly higher than those in the supernatant. However, the contents of total polyphenols (195.93 mg/g), total flavonoids (61.61 mg/g) and main polyphenols (GA, GC, EGC, C, CA, EC, EGCG, GCG, ECG and CG) in the supernatant were significantly higher than those in the alcohol precipitation. The results of antioxidant activity and digestive enzyme inhibition activity in vitro showed that the DPPH· and ABTS+· scavenging ability of alcohol precipitate was lower than that of supernatant, while had higher inhibition ability of α-glucosidase. The supernatant of Tibetan tea after alcohol precipitation had strong antioxidant activity, while the alcohol precipitation had strong digestive enzymes (α-glucosidase) inhibition activity.