The free, soluble-bound (esterified and glycosylated) and insoluble-bound phenolics from the dry raspberry pomace without seeds (RP) and raspberry seeds (RS) were obtained by acidic and alkali treatment. The total phenolic contents of different phenolic fractions from RP and RS by the Folin method followed the order: free > esterified ≈ insoluble-bound > glycosylated. Then 18 phenolics from RP and RS were quantified by HPLC-MS. Free phenolics had the highest total tested phenolic contents, while glycosylated phenolics were the lowest. Their antioxidant activity was increased by the increasing phenolic contents of different fractions. Free phenolics in raspberry pomace had the highest antioxidant activity by DPPH assay. RS-esterified phenolics had the hightest tyrosinase inhibitory activity (TIA) by enzyme activity analysis, which was equivalent to the TIA of 1.57 mM vitamin C. Among 9 typical phenolics, quercetin, chlorogenic acid, gallic acid and p-hydroxybenzoic acid on the TIA showed obvious promoting effects, while catechin, epicatechin, and caffeic acid exhibited a significant background effect. Therefore, p-hydroxybenzoic acid and gallic acid in RS-esterified phenolics were of great significance for the TIA. These results are beneficial to the comprehensive evaluation and utilization of the phenolic compounds in raspberry pomace.

来自干树莓果渣的无种子（RP）和树莓种子（RS）的游离，可溶结合（酯化和糖基化）和不可溶结合的酚类通过酸和碱处理获得。通过Folin方法，来自RP和RS的不同酚类馏分的总酚含量遵循以下顺序：游离>酯化≈不溶结合>糖基化。然后通过HPLC-MS对RP和RS中的18种酚进行定量。游离酚类的总酚含量最高，而糖基化酚类的最低。通过增加不同馏分的酚含量，可以提高其抗氧化活性。通过DPPH分析，覆盆子果渣中的游离酚具有最高的抗氧化活性。经酶活性分析，RS酯化酚醛树脂具有最高的酪氨酸酶抑制活性（TIA），对羟基苯甲酸对TIA具有明显的促进作用，而儿茶素，表儿茶素和咖啡酸则具有显着的背景作用。因此，RS酯化酚中的对羟基苯甲酸和没食子酸对TIA具有重要意义。这些结果有利于树莓果渣中酚类化合物的综合评价和利用。