In this study, the chemical constituents of jujube and jujube fermentation broth were compared by chromatography tandem high-resolution mass spectrometry for the first time. A total of 68 compounds were detected, and six of them were quantified. The results showed that rutin was hydrolyzed and converted into quercetin during the fermentation process. Further, the antioxidant experiments in vitro were carried out, and the IC50 value of the fermentation broth was lower than that of the jujube extract. Twenty-three potential bioactive components from jujube samples were identified by a target cell-based screening method, and triterpenic acid compounds exhibited high cell binding property. These results will help to understand the different biological activities of jujube and its fermented products and will benefit the discovery of new functional components.
Keywords: active ingredient screening; antioxidant activity; component analysis; jujube; mass spectrometry.
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