Determination of 13 Phenolic Compounds in Rice Wine by High-Performance Liquid Chromatography

Identification and quality evaluation of Chinese rice wine using UPLC-PDA-QTOF/MS with dual-column separation

BACKGROUND

Chinese rice wine (CRW) is a well-known drink and functional food that is used in traditional Chinese medicine. However, there is still a lack of quality control and evaluation methods for CRWs.

PURPOSE

The study aimed to establish a new method that can serve both as quality control and evaluation method and, as well as an identification method for CRWs.

METHOD

Compound identification in different CRW samples and determination of uracil, xanthine, uridine, adenine, guanosine, 5-hydroxymethylfurfural, and adenosine contents from 29 CRW samples from 14 brands were performed using UPLC-PDA/TOF-MS. The dual-column chromatographic separation of CRW was performed using CORTECS T3 coupled to HSS T3. The optimal mobile phase consisted of water with 0.1% formic acid, 40 mM ammonium acetate, and methanol: acetonitrile (2:1). Furthermore, to compare the UPLC fingerprints between CRWs of different brands, a similarity analysis was performed to classify the CRW samples. Finally, network pharmacology and in vitro efficacy and toxicity tests were used to investigate the biological function of the seven components and CRWs.

RESULTS

A total of 55 compounds were unambiguously or tentatively identified. Among them, nucleoside, pyrimidines and purines were reported in CRW for the first time. The seven components were successfully determined, and their contents showed large variations among different brands of CRW, which was consistent with the results of the chromatographic fingerprint similarities. The results of in vitro efficacy and toxicity tests indicated that CRWs and seven components had obvious protective effect on H9c2 cell injury induced by the H₂O₂ model. Network pharmacology analysis showed that these seven compounds might be the main active components of CRW that promote blood circulation and ventilation.

CONCLUSION

This study revealed that dual-column chromatographic separation is an effective method for quantitative and chromatographic fingerprint analyzes of complex samples, and seven compounds can be used for the quality evaluation and control of CRWs.

Investigation on Nutritional, Phytochemical, and Antioxidant Abilities of Various Traditional Rice Varieties

Rice (Oryza sativa L.) is a popular grain that is consumed by almost half of the world's population. Rice has several distinct breeds classified as traditional and ancient grains. The consumption of rice by 60% of the world's population is a staple food. Entire grain rice, often known as brown rice, is the unpolished counterpart of white rice, containing bran, germ, and endosperm. Eating whole-grain rice is linked to many health benefits; thus, scientists have focused on identifying and quantifying bioactive chemicals in this meal. The present study assessed the physio-chemical, cooking attributes, mineral contents, phytochemicals, and free radical scavenging capabilities of conventional rice cultivars using known approaches according to particle size analysis. Rice grain lengths varied between 4.10 ± 16 and 6.20 ± 007. The length and thickness ratios of rice were not substantially different (p > 0.05). Kattuyanam has the maximum protein content (9.99 ± 06%) of all the rice varieties that were physio-chemical investigated. It also has highest phenolic content and antioxidant properties compared to gallic acid equivalent (334.900 ± 61 g) (GAE)/100 g, followed by anthocyanins and flavonoids. Total phenolic content and phenolic fractions of the HPLC profile in tested landraces indicate the presence of bioactive substances derived from traditional rice cultivars and a range of phytonutrients, including phenol, revealing their healthy potentials in the present study.

Polyphenols extracted from huangjiu have anti-inflammatory activity in lipopolysaccharide stimulated RAW264.7 cells

HPE with the predominant polyphenol of (+)-catechin exhibits anti-inflammatory activity through the NF-κB pathway and MAPK signaling.

Chlorogenic acids and flavonoid extraction during the preparation of yerba mate based beverages

This study determined the content of chlorogenic acids (CA) and rutin during successive aqueous extraction of yerba mate for tererê and chimarrão from four yerba mate types (smooth, native, traditional and coarse ground). Aqueous extracts were prepared aiming to simulate homemade procedure by partially (chimarrão) or completely (tererê) immersing the herb into hot (chimarrão) or cold (tererê) water (30 times consecutively). The content of CA and rutin in the aqueous extracts was compared to those in methanolic extracts (exhaustive extraction). Tererê aqueous extracts gave higher amounts of all phenolic compounds (2.5 to 6 times higher than chimarrão). Among chimarrão, course-ground aqueous extracts had on average 15% more PC (phenolic compounds). By comparing the content in aqueous and methanolic extracts, after 30 successive extractions, on average 14% of the total amount of CA in yerba mate leaves and 9% of rutin were transferred to the chimarrão extracts, whereas tererê achieved between 40% and 100% of transference. Thus, this study shows that CA and rutin are continuously extracted during the preparation of aqueous extracts of chimarrão and tererê, favoring a high intake of these antioxidant species by consumers.

Influence of wine-processing on the pharmacokinetics of anthraquinone aglycones and glycosides from rhubarb in hyperlipidemic hamsters

A high performance liquid chromatography-tandem mass spectrometry method was developed to investigate the influence of wine-processing on pharmacokinetics of anthraquinones from rhubarb in hyperlipidemic hamsters.