柠檬苦素
香茅醇
化学
香芹酚
香茅醛
香叶醇
柠檬烯
橙皮苷
芳樟醇
食品科学
单萜
柑橘天堂
癸醛
精油
香薄荷属
植物
芸香科
有机化学
生物
替代医学
病理
医学
作者
Guodong Zheng,Yingxin Chao,Mengshi Liu,Yang Ye,Dedong Zhang,Kanghui Wang,Yiwen Tao,Jianye Zhang,Yongmei Li,Minyan Wei
摘要
Abstract BACKGROUND The Citrus reticulata ‘Chachi’ pericarp (CRCP) is one cultivar of Citri Reticulatae Pericarpium (Chenpi), which is widely applied in medicine and food. To determine the potential value of CRCP harvested at different stages and subjected to different drying processes, the dynamic changes in the bioactive components were profiled and evaluated in this study. RESULTS The contents of all non‐volatile components, i.e. synephrine, limonin, phenolic acids and flavonoids, decreased with delayed harvest time. The volatiles thujene, α ‐pinene, β ‐pinene, d ‐citronellol, d ‐citronellal, decanal, linalool, geraniol, l ‐ cis ‐carveol, terpinen‐4‐ol, α ‐terpineol, carvacrol, perillaldehyde, methyl 2‐(methylamino)benzoate and d ‐limonene were considered the characteristic components for distinguishing CRCP harvested at different stages. Phenolic acids, synephrine and limonin were stable at different drying temperatures; however, high‐temperature drying at 60 °C induced a significant transformation in the flavonoids (especially polymethoxyflavones) and volatile substances in CRCP. CONCLUSIONS The results suggested that most of the bioactive components declined with the growth of Citrus reticulata ‘Chachi’. And it is believed that the fresh peel should be naturally sun‐dried or dried at low temperature (30 or 45 °C) rather than at high temperature (60 °C) to prevent excessive loss of nutrients. © 2020 Society of Chemical Industry
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