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Article: Chemical features of Pericarpium Citri Reticulatae and Pericarpium Citri Reticulatae Viride revealed by GC–MS metabolomics analysis

TitleChemical features of Pericarpium Citri Reticulatae and Pericarpium Citri Reticulatae Viride revealed by GC–MS metabolomics analysis
Authors
KeywordsPericarpium Citri Reticulatae
Pericarpium Citri Reticulatae Viride
Metabolomics
Flavour
Volatiles
Issue Date2015
PublisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem
Citation
Food Chemistry, 2015, v. 186, p. 192-199 How to Cite?
AbstractThis paper introduces a detailed method to apply metabolic profiles conducting on tangerine peels (Citrus reticulata ‘Dahongpao’) at three maturity stages from July to December. Principal component analysis not only demonstrated the metabolic footprints of tangerine peels during ripening but also revealed the compounds (d-limonene and linalool) that mostly contributed to it. Furthermore, some other characteristic compounds were screened to further reveal the chemical features of Pericarpium Citri Reticulatae (PCR) and Pericarpium Citri Reticulatae Viride (PCRV). In particular, compounds such as 4-carene (r = −0.94), 3-carene (r = −0.91), β-pinene (r = −0.85) and γ-terpinene (r = −0.87) were screened as major components for the pungent smell of PCRV. Geranyl acetate (r = 0.81), farnesyl acetate (r = 0.87) and three alcohols (6-hepten-1-ol, 3-methyl-1-hexanol, 1-octanol) may lead to the pleasant odour of PCR. We therefore propose that the metabolomics analysis focusing on ripening process will be an effective strategy for quality control of closely related herbal medicines.
Persistent Identifierhttp://hdl.handle.net/10722/267531
ISSN
2023 Impact Factor: 8.5
2023 SCImago Journal Rankings: 1.745
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorYi, L-
dc.contributor.authorDong, N-
dc.contributor.authorLiu, S-
dc.contributor.authorYi, Z-
dc.contributor.authorZhang, Y-
dc.date.accessioned2019-02-20T01:25:55Z-
dc.date.available2019-02-20T01:25:55Z-
dc.date.issued2015-
dc.identifier.citationFood Chemistry, 2015, v. 186, p. 192-199-
dc.identifier.issn0308-8146-
dc.identifier.urihttp://hdl.handle.net/10722/267531-
dc.description.abstractThis paper introduces a detailed method to apply metabolic profiles conducting on tangerine peels (Citrus reticulata ‘Dahongpao’) at three maturity stages from July to December. Principal component analysis not only demonstrated the metabolic footprints of tangerine peels during ripening but also revealed the compounds (d-limonene and linalool) that mostly contributed to it. Furthermore, some other characteristic compounds were screened to further reveal the chemical features of Pericarpium Citri Reticulatae (PCR) and Pericarpium Citri Reticulatae Viride (PCRV). In particular, compounds such as 4-carene (r = −0.94), 3-carene (r = −0.91), β-pinene (r = −0.85) and γ-terpinene (r = −0.87) were screened as major components for the pungent smell of PCRV. Geranyl acetate (r = 0.81), farnesyl acetate (r = 0.87) and three alcohols (6-hepten-1-ol, 3-methyl-1-hexanol, 1-octanol) may lead to the pleasant odour of PCR. We therefore propose that the metabolomics analysis focusing on ripening process will be an effective strategy for quality control of closely related herbal medicines.-
dc.languageeng-
dc.publisherElsevier BV. The Journal's web site is located at http://www.elsevier.com/locate/foodchem-
dc.relation.ispartofFood Chemistry-
dc.subjectPericarpium Citri Reticulatae-
dc.subjectPericarpium Citri Reticulatae Viride-
dc.subjectMetabolomics-
dc.subjectFlavour-
dc.subjectVolatiles-
dc.titleChemical features of Pericarpium Citri Reticulatae and Pericarpium Citri Reticulatae Viride revealed by GC–MS metabolomics analysis-
dc.typeArticle-
dc.identifier.emailDong, N: npdong@hku.hk-
dc.description.naturelink_to_subscribed_fulltext-
dc.identifier.doi10.1016/j.foodchem.2014.07.067-
dc.identifier.pmid25976810-
dc.identifier.scopuseid_2-s2.0-84929522238-
dc.identifier.hkuros296842-
dc.identifier.volume186-
dc.identifier.spage192-
dc.identifier.epage199-
dc.identifier.isiWOS:000356128400029-
dc.publisher.placeNetherlands-
dc.identifier.issnl0308-8146-

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