• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food Chemistry >Chemical features of Pericarpium Citri Reticulatae and Pericarpium Citri Reticulatae Viride revealed by GC-MS metabolomics analysis
【24h】

Chemical features of Pericarpium Citri Reticulatae and Pericarpium Citri Reticulatae Viride revealed by GC-MS metabolomics analysis

机译：GC-MS代谢组学分析揭示了柑桔皮和柑桔皮的化学特征

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

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), beta-pinene (r = -0.85) and gamma-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. (C) 2014 Elsevier Ltd. All rights reserved.
机译：本文介绍了一种在7月至12月的三个成熟阶段对橘皮（柑桔大红袍）进行代谢谱分析的详细方法。主成分分析不仅显示了橘皮成熟过程中的代谢足迹，而且还揭示了造成这种现象的主要成分（D-柠檬烯和芳樟醇）。此外，还筛选了一些其他特征性化合物，以进一步揭示网状皮果皮（PCR）和果皮三皮果胶（PCRV）的化学特征。尤其是，筛选出了以4-香烯（r = -0.94），3-香烯（r = -0.91），β-pine烯（r = -0.85）和γ-萜品烯（r = -0.87）为主要成分的化合物。 PCRV的刺激性气味。乙酸香叶酯（r = 0.81），乙酸法呢酯（r = 0.87）和三种醇（6-庚烯-1-醇，3-甲基-1-己醇，1-辛醇）可能会产生令人愉悦的PCR气味。因此，我们建议以成熟过程为重点的代谢组学分析将是密切相关草药质量控制的有效策略。 （C）2014 Elsevier Ltd.保留所有权利。

著录项

  • 来源
    《Food Chemistry》 |2015年第1期|192-199|共8页
  • 作者

    Yi Lunzhao; Dong Naiping; Liu Shao; Yi Zhibiao; Zhang Yi;

  • 作者单位

    Kunming Univ Sci & Technol, Yunnan Food Safety Res Inst, Kunming 650500, Peoples R China;

    Hong Kong Polytech Univ, Dept Appl Biol & Chem Technol, Hong Kong 999077, Hong Kong, Peoples R China;

    Cent S Univ, Xiangya Hosp, Changsha 410008, Hunan, Peoples R China;

    GuangZhou Univ Chinese Med, Dongguan Math & Engn Acad Chinese Med, Dongguan 523808, Peoples R China;

    Cent S Univ, Coll Chem & Chem Engn, Changsha 410083, Hunan, Peoples R China;

  • 收录信息 美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Pericarpium Citri Reticulatae; Pericarpium Citri Reticulatae Viride; Metabolomics; Flavour; Volatiles;

    机译：果皮;果皮;代谢组学;风味;挥发分;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号