This 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.
Keywords: 3-Carene (PubChem CID: 26049); 3-Methyl-1-hexanol (PubChem CID: 25793); 4-Carene (PubChem CID: 530422); 6-Hepten-1-ol (PubChem CID: 543123); Farnesyl acetate (PubChem CID: 94403); Flavour; Geranyl acetate (PubChem CID: 1549026); Linalool (PubChem CID: 6549); Metabolomics; Pericarpium Citri Reticulatae; Pericarpium Citri Reticulatae Viride; Volatiles; d-limonene (PubChem CID: 440917); β-Pinene (PubChem CID: 14896); γ-Terpinene (PubChem CID: 7461).
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