Abstract:A stable and reliable method for the rapid analysis of the chemical components of the new resource food of Inula nervosa Wall. was established. The digestion-promoting functions were compared across diverse solvents (water and oil) for I. nervosa. The chemical components of the new resource food I. nervosa were analyzed using UPLC-Q-TOF-MS/MS. According to the principles of functional food, the distance of ink movement in the small intestine, GAS, and MTL in mice, body weight, food intake, food efficiency ratio, secretion amount of pepsin, and pepsin activity were evaluated. The results revealed 18 relevant compounds. The small intestine motility of mice in the high-dose water extract group, low, medium, and high-dose volatile oil groups increased by 58.61%, 49.27%, 61.88%, and 83.78% (P<0.05, P<0.05, P<0.01, P<0.000 1), respectively. These results notably led to an increase in the secretion of GAS and MTL (P<0.05). Food intake in the low, medium, and high-dose water extract groups increased by 6.05%, 6.99%, and 8.91% (P<0.05, P<0.01, P<0.000 1) and in medium and high-dose volatile oil groups by 6.72% and 8.74% (P<0.01, P<0.001), respectively. All extraction methods greatly enhanced pepsin activity (P<0.01). However, there was a notable difference between high-dose volatile oil and highdose water extract (P<0.01). Pepsin secretions significantly increased in both groups (P<0.05); water extract and volatile oil exhibited digestion-enhancing effects, with volatile oil exhibiting superior effects compared to the water extract.
