**4. Conclusions**

The solvents have significant impacts on the extraction of total phenolics and total flavonoids in various parts of raspberry. Fifty percent methanol was the best solvent for extracting high contents of phenolic and flavonoid compounds. The LE in raspberry displayed the highest TPC and TFC. A total of 19 phenolics compounds were identified. Gallic acid, ellagic acid, and procyanidin C3 were the main phenolic compositions existing in various parts of raspberry. Higher levels of phenolic compounds in raspberry showed the stronger anti-oxidant activities and inhibitory potency of digestive enzymes. The major phenolic compounds that were found in various parts of raspberry all showed good digestive enzyme inhibitory activities, especially for PC. Molecular docking analysis revealed the underlying inhibition mechanisms of these three main phenolic compounds against digestive enzymes, and the theoretical analysis data explained the experimental results very well.

**Supplementary Materials:** The following are available online at http://www.mdpi.com/2076-3921/8/8/274/s1, Table S1: Regression equation, R2, LOD, and LOQ results of the main individual phenolics of various parts in raspberry.

**Author Contributions:** L.W. (Lu Wang) and Z.W. designed the experiment; L.W. (Lingfeng Wu), Y.L., and Y.Q. carried out the experiments and the statistical analyses; L.W. (Lu Wang) analyzed the data and prepared the manuscript.

**Funding:** This work was supported by the Scientific Research Foundation of Hainan University (No. KYQD1901) and Guangdong special funds for science and technology innovation strategy, China (JK2018-352-0203).

**Conflicts of Interest:** The authors declared no conflict of interest.
