Food and Fermentation Industries >

2024 , Vol. 50 >Issue 12: 159 - 169

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035935

Quality analysis of Pericarpium Citri Reticulatae-Citrus Unshiu peel tea soups with different proportions

  • LI Xiaohua ,
  • XU Yujuan ,
  • LIU Wenwen ,
  • YU Yuanshan ,
  • WEN Jing ,
  • GU Qingqing ,
  • FU Manqin
Expand
  • 1(Agricultural College, Jiangxi Agricultural University, Nanchang 330001, China)
    2(Sericultural & Agri-Food Research Institute Guangdong Academy of Agricultural Sciences, Key Laboratory of Functional Foods, Ministry of Agriculture, Guangdong Key Laboratory of Agricultural Products Processing, Guangzhou 510610, China)
    3(Institute of Quality Standard and Morning Technology for Agro-products of Guangdong Academy of Agricultural Sciences, Guangzhou 510640, China)

Received date: 2023-04-23

  Revised date: 2023-05-29

  Online published: 2024-07-11

Fold

Abstract

To understand the quality changes of the tea soups made from Pericarpium Citri Reticulatae(PCR), Citrus Unshiu peel (CUP), and the tea soups with their different proportions, the main flavonoids in the tea soup were determined by high-performance liquid chromatography and the volatile components were determined by headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (GS-MS).Results showed that the comprehensive score of sensory evaluation, the contents of total flavonoids, pericarpine, citrinin, total phenols and antioxidant capacity (DPPH assay, ABTS assay, and FRAP assay) of PCR tea soup were significantly higher than those of CUP tea soup, while the hesperidin and didymin contents of CUP tea soup were significantly higher than those of PCR tea soup.The main volatile component of PCR tea soup was methyl 2-(methylamino)benzoate, (-)-4-terpineol, thymoquinone, etc.And the main volatile component of CUP tea soup was (1R,5R)-rel-carvacrol, 2-methoxy-4-vinylphenol, linalool, etc.In the tea soups with different mass ratios of PCR and CUP (5∶5, 3∶7, 2∶8, and 1∶9), with the decrease of the ratio of PCR, except the contents of hesperidin and didymin, the contents of other corresponding active ingredient content and antioxidant capacity decreased, among which 5∶5 could fully highlight the advantages of both.This study clarified the quality changes of PCR, CUP, and tea soups with different ratios, which provided a theoretical basis for the comprehensive utilization and deep processing of PCR and CUP.

Key words： Pericarpium Citri Reticulatae; Citrus Unshiu peel; tea soup; flavonoid; volatile component

Cite this article

LI Xiaohua , XU Yujuan , LIU Wenwen , YU Yuanshan , WEN Jing , GU Qingqing , FU Manqin . Quality analysis of Pericarpium Citri Reticulatae-Citrus Unshiu peel tea soups with different proportions[J]. Food and Fermentation Industries, 2024 , 50(12) : 159 -169 . DOI: 10.13995/j.cnki.11-1802/ts.035935

References

[1] 杨秀娟, 巢颖欣, 蔡轶, 等.新会陈皮化学成分的综合分析测定研究[J].中国医院药学杂志, 2019, 39(4):348-352.
YANG X J, CHAO Y X, CAI Y, et al.Comprehensive analysis and determination of chemical components in Xinhui Chenpi[J].Chinese Journal of Hospital Pharmacy, 2019, 39(4):348-352.
[2] 王瑞芳, 刘兵, 孙杰, 等.陈皮的挥发性香气分析[J].精细化工, 2022, 39(2):321-329;410.
WANG R F, LIU B, SUN J, et al.Volatile aroma analysis of tangerine peel[J].Fine Chemicals, 2022, 39(2):321-329;410.
[3] 李燕芳, 于小庆, 黄可儿, 等.单煎合并与合煎对黄芪-葛根药对配伍广陈皮化学成分影响的指纹图谱研究[J].时珍国医国药, 2022, 33(6):1358-1361.
LI Y F, YU X Q, HUANG K E, et al.Based on fingerprint to study the effect of Astragali-Puerariae radix herb pair and Citri reticulatae Chachiensis pericarpium on the chemical components of the single frying mixed decoction and mixed decoction[J].Lishizhen Medicine and Materia Medica Research, 2022, 33(6):1358-1361.
[4] 周远远, 田杏音.K点刺激、长棉枝和陈皮水在长期住院患者口腔护理中临床疗效的Meta分析[J].当代护士(中旬刊), 2022, 29(7):66-69.
ZHOU Y Y, TIAN X Y.A Meta-analysis of the clinical efficacy of K-point stimulation, long cotton branch and tangerine peel water in oral care of long-term inpatients[J].Modern Nurse, 2022,29 (7):66-69.
[5] 李莉, 孙宜春, 庞媛媛, 等.陈皮水提物指纹图谱的化学计量学分析及与糖尿病认知功能障碍的谱效关系[J].中国实验方剂学杂志, 2020, 26(1):147-154.
LI L, SUN Y C, PANG Y Y, et al.Stoichiometric analysis in fingerprint of aqueous extract of citri reticulatae pericarpium and spectrum-effect relationship with diabetic cognitive dysfunction[J].Chinese Journal of Experimental Traditional Medical Formulae, 2020, 26(1):147-154.
[6] 吴泓兴, 李博宁, 林子文, 等.竹茹蚕沙陈皮水煎剂对干酵母诱导发热大鼠的降温作用[J].延边大学医学学报, 2021, 44(3):168-171.
WU H X, LI B N, LIN Z W, et al.Cooling effect of water decoction of bamboo shavings, silkworm excrement and tangerine peel on febrile rats induced by dry yeast[J].Journal of Medical Science, Yanbian University, 2021, 44(3):168-171.
[7] 王瑞萍, 唐方.藿香与陈皮不同比例合煎水提物对大鼠胃肠运动的影响[J].中国实验方剂学杂志, 2010, 16(15):98-100.
WANG R P, TANG F.Effect of decoction of Agastache rugosa with dried tangerine peel in different proportions on gastrointestinal motility in rat[J].Chinese Journal of Experimental Traditional Medical Formulae, 2010, 16(15):98-100.
[8] 李哲, 李娜, 崔晓燕, 等.基于网络药理学和实验验证探讨陈皮藿香汤治疗腹泻的作用机制[J].中国实验方剂学杂志, 2022, 28(23):79-86.
LI Z, LI N, CUI X Y, et al.Mechanism of Chenpi Huoxiangtang against diarrhea:Based on network pharmacology and experimental verification[J].Chinese Journal of Experimental Traditional Medical Formulae, 2022, 28(23):79-86.
[9] 单 杨, 李忠海.固相微萃取/气相色谱-质谱法分析温州蜜桔精油挥发性成分[J].食品科学, 2006, 27(11):421-424.
SHAN Y, LI Z H.Analysis of the volatile compounds from essential oil of honeyorange by gas chromatography-mass spectrometry coupled with solid phase microextraction[J].Food Science, 2006, 27(11):421-424.
[10] 徐贵华, 胡玉霞, 叶兴乾, 等.椪柑、温州蜜桔果皮中酚类物质组成及抗氧化能力研究[J].食品科学, 2007, 28(11):171- 175.
XU G H, HU Y X, YE X Q, et al.Compositions of phenolic compounds and antioxidant capacity in ponkan (Citrus poonensis hort.ex Tanaka) and Satsuma mandarin (Citrus unshiu Marc) peels[J].Food Science, 2007, 28(11):171- 175.
[11] 黄胜佳, 叶霜, 熊博, 等.柑橘果肉、果皮中酚类物质含量差异性研究[J].食品与发酵工业, 2018, 44(4):241-247.
HUANG S J, YE S, XIONG B, et al.Study of different content of phenolic compounds in citrus pulps and peels[J].Food and Fermentation Industries, 2018, 44(4):241-247.
[12] LIANG Y R, LU J L, ZHANG L Y, et al.Estimation of black tea quality by analysis of chemical composition and colour difference of tea infusions[J].Food Chemistry, 2003, 80(2):283-290.
[13] KWAW E, MA Y K, TCHABO W, et al.Effect of Lactobacillus strains on phenolic profile, color attributes and antioxidant activities of lactic-acid-fermented mulberry juice[J].Food Chemistry, 2018, 250:148-154.
[14] FU M Q, XU Y J, CHEN Y L, et al.Evaluation of bioactive flavonoids and antioxidant activity in Pericarpium Citri Reticulatae (Citrus reticulata ‘Chachi’) during storage[J].Food Chemistry, 2017, 230:649-656.
[15] FU M Q, AN K J, XU Y J, et al.Effects of different temperature and humidity on bioactive flavonoids and antioxidant activity in Pericarpium Citri Reticulata (Citrus reticulata ‘Chachi’)[J].Lwt-Food Science and Technology, 2018, 93:167-173.
[16] BARRECA D, BISIGNANO C, GINESTRA G, et al.Polymethoxylated, C- and O-glycosyl flavonoids in tangelo (Citrus reticulata x Citrus paradisi) juice and their influence on antioxidant properties[J].Food Chemistry, 2013, 141(2):1481-1488.
[17] JIMÉNEZ-ZAMORA A, DELGADO-ANDRADE C, RUFIÁN-HENARES J A.Antioxidant capacity, total phenols and color profile during the storage of selected plants used for infusion[J].Food Chemistry, 2016, 199:339-346.
[18] HAMROUNI-SELLAMI I, RAHALI F Z, REBEY I B, et al.Total phenolics, flavonoids, and antioxidant activity of sage (Salvia officinalis L.) plants as affected by different drying methods[J].Food and Bioprocess Technology, 2013, 6(3):806-817.
[19] 张芳芳, 张今君, 夏慧丽, 等.高效液相色谱法同时测定红美人柑橘不同组织中12种类黄酮化合物[J].食品安全质量检测学报, 2022, 13(7):2267-2273.
ZHANG F F, ZHANG J J, XIA H L, et al.Simultaneous determination of 12 kinds of flavonoids in different parts of ‘Hongmeiren’ citrus by high performance liquid chromatography[J].Journal of Food Safety and Quality, 2022, 13(7):2267-2273.
[20] 岳超, 赵维良, 郭增喜, 等.高效液相色谱法同时测定不同来源柑橘幼果中10种类黄酮化合物和香豆素类化合物[J].理化检验-化学分册, 2021, 57(1):52-56.
YUE C, ZHAO W L, GUO Z X, et al.Simultaneous determination of 10 flavonoids and coumarins in green aurantii fructus from different origins by HPLC[J].Physical Testing and Chemical Analysis (Part B (Chemical Analysis)), 2021, 57(1):52-56.
[21] 刘洋, 方迅, 胡爽, 等.高效液相色谱法检测不同品种柑橘类果皮多甲氧基黄酮[J].食品研究与开发, 2020, 41(15):123-128.
LIU Y, FANG X, HU S, et al.Determination of polymethoxy flavonoids in different variaties of Citrus peel by high performance liquid chromatography[J].Food Research and Development, 2020, 41(15):123-128.
[22] 刘丽娜, 徐玉娟, 肖更生, 等.不同年份陈皮黄酮成分分析及抗氧化活性评价[J].南方农业学报, 2020, 51(3):623-629.
LIU L N, XU Y J, XIAO G S, et al.Flavonoids and antioxidant activity of Pericarpium Citri Reticulatae in different storage years[J].Journal of Southern Agriculture, 2020, 51(3):623-629.
[23] 赵薇. 不同年份新会陈皮中黄酮类物质提取及生物学活性评价[D].天津:天津商业大学, 2021.
ZHAO W.Extraction and biological activity evaluation of flavonoids from different years of Citrus Reticulata ‘Chachi’[D].Tianjin:Tianjin University of Commerce, 2021.
[24] SHU B, WU G X, WANG Z N, et al.The effect of microwave vacuum drying process on citrus:Drying kinetics, physicochemical composition and antioxidant activity of dried citrus (Citrus reticulata Blanco) peel[J].Journal of Food Measurement and Characterization, 2020, 14(5):2443-2452.
[25] 张东峰, 陈家豪, 郭静, 等.7种柑橘多酚、黄酮含量及其抗氧化活性比较研究[J].食品研究与开发, 2019, 40(6):69-74.
ZHANG D F, CHEN J H, GUO J, et al.Comparative study on the polyphenol, flavonoid and antioxidant activity of seven varieties of Citrus[J].Food Research and Development, 2019, 40(6):69-74.
[26] 蒋变玲, 王志花, 张东京, 等.四种柑橘果皮主要活性物质测定和抗氧化能力对比研究[J].阜阳师范大学学报(自然科学版), 2021, 38(1):51-56.
JIANG B L, WANG Z H, ZHANG D J, et al.Determination of main bioactive compounds and comparison of antioxidant capacity of four cultivars of citrus peels[J].Journal of Fuyang Normal University (Natural Science), 2021, 38(1):51-56.
[27] CARLONI P, TIANO L, PADELLA L, et al.Antioxidant activity of white, green and black tea obtained from the same tea cultivar[J].Food Research International, 2013, 53(2):900-908.
[28] KIM H N, SON E J, CHUNG S K.The physicochemical characteristics and antioxidant capacities of commercial tea products from Phellinus baumii, Ganoderma lucidum [J].Korean Journal of Food Preservation, 2017, 24(1):153-157.
[29] WANG R M, HE R P, LI Z H, et al.Tailor-made deep eutectic solvents-based green extraction of natural antioxidants from partridge leaf-tea (Mallotus furetianus L.)[J].Separation and Purification Technology, 2021, 275:119159.
[30] YU M W, LOU S N, CHIU E M, et al.Antioxidant activity and effective compounds of immature calamondin peel[J].Food Chemistry, 2013, 136(3-4):1130-1135.
[31] 陈荣荣. 不同陈化年份广陈皮中香气活性组分鉴定[D].杭州:浙江大学, 2017.
CHEN R R.Identification of the aroma compounds in different aging years of citri reticulatae pericarpium[D].Hangzhou:Zhejiang University, 2017.
[32] BONNLÄNDER B, CAPPUCCIO R, LIVERANI F S, et al.Analysis of enantiomeric linalool ratio in green and roasted coffee[J].Flavour and Fragrance Journal, 2006, 21(4):637-641.
[33] LIU H C, XU Y J, WU J J, et al.GC-IMS and olfactometry analysis on the tea aroma of Yingde black teas harvested in different seasons[J].Food Research International, 2021, 150:110784.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.