Ingredient Analysis

Analysis on the difference of aroma components of Citrus reticulata ‘Dahongpao' Peel under five drying methods based on HS-SPME-GC-MS

  • HUANG Wen-ping ,
  • MOU La-mei ,
  • HUANG Shi-ting ,
  • GUO Dong-qin ,
  • ZHOU Wen-zhao ,
  • ZHANG Hua ,
  • JIANG Zhong-cen ,
  • XIONG Shuang ,
  • WAN Li ,
  • YAN Jia-li
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  • 1. College of Biology and Food engineering, Chongqing Three Gorges University, Chongqing 404120, China;
    2. Chongqing Key Laborattory of Development and Utilization of Genuine Medicinal in Three Gorges Reservoir Area, Chongqing 404120, China;
    3. Chongqing Institute for Food and Drug Control, Chongqing 404000, China;
    4. School of Pharmacy, Chongqing Three Gorges Medical College, Chongqing 404120, China;
    5. Green Planting and Deep Processing for the Three Gorges Reservoir Region Indigenous Medicinal Herbs of Chongqing Engineering Research Center, Chongqing 404120, China

Received date: 2024-08-06

  Online published: 2025-11-13

Abstract

Objective: In order to study the effects of different drying methods on the aroma components of Citrus reticulata ‘Dahongpao' Peel and their differences. Methods: Headspace solid phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) was used to analyze the types and relative contents of aroma components in Citrus reticulata ‘Dahongpao' Peel after five drying methods (including hot air drying, vacuum drying, indoor constant temperature drying, microwave drying and natural drying). The orthogonal partial least squares-discriminant analysis (OPLS-DA) was used to screen differential volatile compounds with a variable importance in projection (VIP) value≥1. Results: The results showed that a total of 94 aroma components were detected, including 20 olefins, 20 esters, 16 alcohols, 9 aldehydes, 7 acids, 5 ketones, 3 phenols, 14 other compounds (including ethers, aromatics, etc.). Among them, 36 common components and 58 specific components, and the highest content was D-limonene (41.30%±0.85%). The established OPLS-DA model is stable and reliable, and 28 different aroma components were screened by VIP method. Through the relative odor activity value (ROAV) determined four key aroma compounds including D-limonene, linalool, dihydroactinidiolide, and trans-nerolidol, with D-limonene contributing most significantly to the aroma profile. Conclusion: This study analyzed the volatile compounds in Citrus reticulata ‘Dahongpao' Peel under five drying methods using HS-SPME-GC-MS. The OPLS-DA model and cluster analysis successfully screened 28 differential volatile compounds and identified 4 key aroma compounds, effectively distinguishing Citrus reticulata ‘Dahongpao' Peel processed by different drying methods. Among the methods, microwave drying yielded peels with the highest relative content of key aroma compounds, followed by hot air drying. These findings provide valuable references for selecting drying methods for Citrus reticulata ‘Dahongpao' Peel and developing its potential as a medicinal and food resource.

Cite this article

HUANG Wen-ping , MOU La-mei , HUANG Shi-ting , GUO Dong-qin , ZHOU Wen-zhao , ZHANG Hua , JIANG Zhong-cen , XIONG Shuang , WAN Li , YAN Jia-li . Analysis on the difference of aroma components of Citrus reticulata ‘Dahongpao' Peel under five drying methods based on HS-SPME-GC-MS[J]. Chinese Journal of Pharmaceutical Analysis, 2025 , 45(6) : 947 -959 . DOI: 10.16155/j.0254-1793.2024-1033

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