An Ultra-High Performance Liquid Chromatography-Mass Spectrometry Method Based on Solid Phase Extraction Was Developed for the Analysis of Polyphenols in Prunus Mume Sieb. et Zucc

BackgroundPrunus mume Sieb. et Zucc. (P. mume) is rich in various phenolic compounds; however, there is a lack of effective quality evaluation methods.ObjectiveThe aim of this study was to establish and validate a quality evaluation method that combines composition and activity to evaluate P. mume.MethodPhenolic compounds were quantified using an ultra-high performance liquid chromatography-diode array detector (UPLC-DAD) and identified using quadrupole time-of-flight mass spectrometry (UPLC-Q-TOF-MS). Solid-phase extraction (SPE) method was used for enrichment and purification. Chromatographic column: Eclipse Plus-C18 (2.1 × 50 mm, 5 μm); column temperature: 30 °C; detection wavelength: 325 nm, flow rate: 0.25 mL/min. 2,2'-azinobis- 3-ethylbenzthiazoline-6-sulphonate (ABTS) and ferric ion-reducing antioxidant power (FRAP) assays were used to determine the antioxidant activity of P. mume. In addition, tyrosinase inhibitory activity (TIA) was verified for the first time.ResultsTwelve major phenolic compounds were identified, among which taxifolin and ferulic acid were first detected in P. mume. The established UPLC-DAD method exhibited a strong linear relationship (R2 = 0.9999). The LOD and LOQ of the standard compounds were in the ranges of 0.001–0.014 ng/g and 0.009–0.048 ng/g, respectively. The method exhibited good linearity, precision, stability and repeatability. The phenolic compound content was in the range of 0.38–75.88 mg/g. In addition, P. mume extract showed excellent ABTS•+ radical scavenging capacity (IC50 = 108.93 ± 9.43 μg/mL), FRAP (10.23 ± 0.11 μM), and TIA (IC50 = 4.79 ± 0.08 mg/mL).ConclusionsThe established quality control method based on composition and activity is dependable and can be used for the quality control of P. mume.HighlightsSPE chromatographic analysis method is reliable and can provide a reference for quality control methods for the combination of ingredients and activity in flower-based foods.