Analysis of main functional components in different parts of <i>Citrus</i>×<i>aurantium</i> L.Changshanhuyou fruits

doi:10.3785/j.issn.1008-9209.2022.11.011

Journal of Zhejiang University (Agriculture and Life Sciences)

2023, Vol. 49

Issue (6): 802-812 DOI: 10.3785/j.issn.1008-9209.2022.11.011

Food sciences

Analysis of main functional components in different parts of Citrus×aurantium L.Changshanhuyou fruits

Dandan YU¹(

),Jiaxiong WU^1,²,Ying LIU³,Lixia WANG⁴,Xingliang YANG⁴,Xingqian YE^1,²,Shiguo CHEN^1,²,Jianle CHEN^1,²(

)

^1.National-Local Joint Engineering Laboratory of Intelligent Food Processing Technology and Equipment/Zhejiang Provincial Key Laboratory for Agricultural Product Processing Technology Research/Fuli Institute of Food Science, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou 310058, Zhejiang, China
^2.Ningbo Innovation Center, Zhejiang University, Ningbo 315100, Zhejiang, China
^3.Ecology and Health Institute, Hangzhou Vocational & Technical College, Hangzhou 310018, Zhejiang, China
^4.Changshan County Agriculture and Rural Affairs Bureau, Quzhou 324299, Zhejiang, China

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Abstract

In this study, the whole fruit of Citrus×aurantium L.Changshanhuyou was divided into five parts, namely, the flavedo, albedo, segment membrane, juice sacs and seeds, from which polyphenols and pectin polysaccharides were extracted sequentially. Ultra-high performance liquid chromatography-tandem mass spectrometry was used to determine 30 kinds of citrus polyphenols, and the compositions and molecular weights of pectin polysaccharides were compared to comprehensively analyze the compositions of the main functional components in different parts of Citrus×aurantium L.Changshanhuyou fruits. The results showed that flavonoids in various parts mainly existed in flavanones, and the contents of neohesperidin and neoeriocitrin in the albedo were the highest, reaching 13 700.72 μg/g and 6 270.24 μg/g (by dry mass and the same as below), respectively. The contents of cinnamic acids in various parts were higher than that of benzoic acids, and the contents of cinnamic acids in the flavedo were the highest. The yield of pectin polysaccharides extracted from albedo by amylase-assisted ethylenediamine tetraacetic acid solution was the highest (27.46%). The yield of pectin polysaccharides from the flavedo by the extraction of NaOH solution was the highest (11.30%), and the molecular weights (M_W) of pectin polysaccharides extracted by the two extraction methods in the flavedo were up to 6.888×10⁵ g/mol and 2.343×10⁵ g/mol, respectively. The flavedo, albedo and segment membrane of Citrus×aurantium L.Changshanhuyou can be used as the main processing sources of flavonoids and pectin, and their rich contents of neoeriocitrins provide new development direction for processing byproducts.

Key words： Citrus×aurantium L.Changshanhuyou flavedo albedo flavonoids phenolic acids pectin polysaccharides

Received: 01 November 2022 Published: 25 December 2023

CLC:

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Corresponding Authors: Jianle CHEN E-mail: 735411237@qq.com;chenjianle@zju.edu.cn

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	Dandan YU
	Jiaxiong WU
	Ying LIU
	Lixia WANG
	Xingliang YANG
	Xingqian YE
	Shiguo CHEN
	Jianle CHEN

Cite this article:

Dandan YU,Jiaxiong WU,Ying LIU,Lixia WANG,Xingliang YANG,Xingqian YE,Shiguo CHEN,Jianle CHEN. Analysis of main functional components in different parts of Citrus×aurantium L.Changshanhuyou fruits. Journal of Zhejiang University (Agriculture and Life Sciences), 2023, 49(6): 802-812.

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https://www.zjujournals.com/agr/10.3785/j.issn.1008-9209.2022.11.011 OR https://www.zjujournals.com/agr/Y2023/V49/I6/802

常山胡柚果实不同部位中主要功能性成分分析

本研究针对常山胡柚全果油胞层、白皮层、囊衣、汁胞和籽5个不同部位，连续提取其中的多酚类物质和果胶多糖，采用超高效液相色谱-串联质谱法测定不同部位中的30种柑橘多酚类物质，比较果胶多糖的组成及分子量，全面分析常山胡柚果实不同部位中主要功能性成分的组成。结果表明：常山胡柚各部位黄酮类化合物主要以黄烷酮类形式存在，白皮层中新橙皮苷、新北美圣草苷质量分数较高，分别可达13 700.72 μg/g（按干质量计，下同）和6 270.24 μg/g；不同部位酚酸类组成中肉桂酸类含量高于苯甲酸类，且以油胞层中肉桂酸类含量最高；淀粉酶辅助乙二胺四乙酸溶液提取到的白皮层果胶多糖得率最高（27.46%），氢氧化钠（NaOH）溶液提取到的油胞层果胶多糖得率最高（11.30%），且2种提取方法得到的油胞层果胶多糖重均分子量均最大，分别为6.888×10⁵ g/mol和2.343×10⁵ g/mol。常山胡柚油胞层、白皮层和囊衣可作为黄酮类化合物和果胶的加工来源，其丰富的新北美圣草苷可作为胡柚加工副产物新的开发方向。

关键词： 常山胡柚, 油胞层, 白皮层, 黄酮类化合物, 酚酸类, 果胶多糖

Fig. 1 Views of different parts of Citrus×aurantium L. Changshanhuyou and their proportions of fresh fruits

类别 Type	成分 Component	油胞层 Flavedo	白皮层 Albedo	囊衣 Segment membrane	汁胞 Juice sacs	籽 Seed
黄烷酮类 Flavanones	新北美圣草苷 Neoeriocitrin	3 741.45±176.14b	6 270.24±192.60a	1 936.97±231.14c	306.44±6.51d	15.95±0.56d
	新橙皮苷 Neohesperidin	3 608.07±157.67b	13 700.72±548.05a	4 186.94±503.81b	443.01±16.90c	47.76±1.72c
	柚皮芸香苷 Narirutin	956.89±65.86c	3 301.53±81.51a	1 999.00±236.28b	1 894.80±8.42b	160.85±47.43d
	圣草次苷 Eriocitrin	841.23±60.13b	1 531.60±106.53a	636.93±111.39c	409.28±17.36d	11.55±1.23e
	柚皮苷 Naringin	788.54±40.83c	2 549.78±238.19a	1 550.84±221.04b	950.19±14.51c	85.78±6.49d
	橙皮苷 Hesperidin	254.15±19.41b	993.93±59.26a	271.18±30.00b	76.57±3.55c	49.19±8.63c
	枸橘苷 Poncirin	12.45±0.54c	222.68±12.14a	81.02±10.27b	5.46±0.20c	1.23±0.07c
	橙皮素 Hesperetin	2.38±0.35a	2.53±0.07a	0.88±0.06b	0.35±0.01c	0.45±0.02bc
	柚皮素 Naringenin	2.32±0.38b	3.50±0.16a	1.72±0.08c	0.45±0.00d	2.03±0.14bc
	香蜂草苷 Didymin	2.28±0.02a	ND	ND	0.16±0.22c	1.67±0.32b
黄酮和多甲氧基黄酮类 Flavones and polymethoxyflavones	川陈皮素 Nobiletin	268.46±7.79a	29.06±1.59b	2.41±0.26c	0.56±0.01c	1.00±0.15c
	橘皮素 Tangeretin	215.33±3.25a	34.20±1.74b	2.74±0.28c	0.81±0.02c	1.34±0.08c
	地奥司明 Diosmin	345.67±7.67a	85.01±4.44b	0.54±0.03c	0.60±0.02c	4.53±0.61c
	野漆树苷 Rhoifolin	120.56±2.92b	134.29±6.24a	8.21±0.46c	6.37±0.24c	2.20±0.36c
	去甲基川陈皮素 5-O-demethylnobiletin	99.88±3.89a	8.26±0.34b	0.78±0.04c	0.45±0.00c	0.44±0.01c
	甜橙黄酮 Sinensetin	18.13±0.31a	1.46±0.01b	0.34±0.01c	0.27±0.00c	0.43±0.04c
	香叶木素 Diosmetin	1.85±0.09a	1.13±0.03b	0.29±0.00d	0.28±0.00d	0.42±0.00c
黄酮醇类 Flavonols	槲皮苷 Quercitrin	820.68±35.78b	3 217.26±61.49a	965.31±116.51b	105.05±0.85c	10.90±0.80c
	芦丁 Rutin	10.29±0.08a	1.41±0.06d	3.97±0.43c	7.46±0.25b	0.97±0.02e
	槲皮素 Quercetin	2.09±0.13a	1.28±0.04b	0.35±0.00c	0.38±0.00c	0.55±0.14c
	山柰酚 Kaempferol	1.88±0.03a	1.52±0.13a	0.48±0.04b	0.29±0.02b	1.62±0.46a

Table 1 Flavonoid contents in different parts of Citrus×aurantium L.Changshanhuyou fruits (by dry mass)

Table 2 Phenolic acid contents in different parts of Citrus×aurantium L.Changshanhuyou fruits (by dry mass)

Fig. 2 Yields of pectin polysaccharides in different parts of Citrus×aurantium L.Changshanhuyou fruitsDifferent lowercase letters above the bars indicate significant differences among different parts under the same extraction method at the 0.05 probability level, and n=3.

Table 3 Monosaccharide compositions of pectin polysaccharides in different parts of Citrus×aurantium L.Changshanhuyou fruits

Table 4 Molecular weights of pectin polysaccharides in different parts of Citrus×aurantium L. Changshanhuyou fruits


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