Yang Mei, Jiang Zongde, Wen Mingchun, Wu Zhenfeng, Zha Minyu, Xu Wen, Zhang Liang
Key Laboratory of Modern Preparation of TCM, Ministry of Education, Jiangxi University of Chinese Medicine, Nanchang, China.
State Key Laboratory of Tea Plant Biology and Utilization, International Joint Laboratory on Tea Chemistry and Health Effects of Ministry of Education, Anhui Agricultural University, Hefei, China.
Front Nutr. 2022 Feb 23;9:825381. doi: 10.3389/fnut.2022.825381. eCollection 2022.
The peel of "Chachi" (CP) possesses various health-promoting benefits and is not only one of the most famous Chinese herbal medicine, but also an ingredient in fermented foods. In the present study, the effects of storage years (1-, 3-, 4-, 5-, 6-, and 11-years) on the chemical profiling and potential bioactive compounds of CP were compared by metabolomics and bioactivity analysis. With the increase of storage time, the content of hesperidin significantly decreased, but nobiletin, 3,5,6,7,8,3',4'-heptamethoxyflavone, and tangeretin were increased. Meanwhile, the antioxidant activity of CP was enhanced. Phenolic acids, flavonol glycosides, fatty acids, and alkyl glycosides were marker compounds that were responsible for distinguishing the storage time of CP. Correlation analysis suggested that some polyphenols including quercetin-glucoside, quinic acid, trihydroxydimethoxyflavone, and rutin were potential antioxidant compounds in CP. The dichloromethane and -butanol fractions showed the better antioxidant capacity and inhibitory effects on glucose-hydrolysis enzymes. They mainly contained ferulic acid, nobiletin, 3,5,6,7,8,3',4'-heptamethoxyflavone, kaempferol, and hesperidin.
“楂枳”（CP）的果皮具有多种促进健康的益处，它不仅是最著名的中药材之一，也是发酵食品中的一种成分。在本研究中，通过代谢组学和生物活性分析比较了储存年限（1年、3年、4年、5年、6年和11年）对CP化学图谱和潜在生物活性化合物的影响。随着储存时间的增加，橙皮苷的含量显著降低，但川陈皮素、3,5,6,7,8,3',4'-七甲氧基黄酮和橘皮素的含量增加。同时，CP的抗氧化活性增强。酚酸、黄酮醇苷、脂肪酸和烷基糖苷是区分CP储存时间的标志性化合物。相关性分析表明，包括槲皮素-葡萄糖苷、奎尼酸、三羟基二甲氧基黄酮和芦丁在内的一些多酚是CP中的潜在抗氧化化合物。二氯甲烷和正丁醇馏分表现出较好的抗氧化能力和对葡萄糖水解酶的抑制作用。它们主要含有阿魏酸、川陈皮素、3,5,6,7,8,3',4'-七甲氧基黄酮、山柰酚和橙皮苷。
