Effects of botanical-geographical origin and storage time on the composition of free and bound polymethoxyflavones in dried citrus peels

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry Pub Date : 2025-10-02 DOI:10.1016/j.foodchem.2025.146599

Difan Li, Xiangying Yu, Qiuxia Wei, Zexi Yin, Yahui Yu, Yuting Li, Jingkun Yan

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Abstract

This study employed UPLC-Q-TOF-MS/MS to analyze free and bound polymethoxyflavones (PMFs) in dried citrus peels across five botanical-geographical origins and two-year storage period, with 53 PMFs detected, including 12 permethoxylated and 41 hydroxylated derivatives (OH-PMFs). Structural characterization revealed a demethylation metabolic network of PMFs, which was further confirmed by multi-origin correlation analysis. Origin significantly influenced PMF profiles: Fujian “Ponkan” and Chongqing “Dahongpao” were rich in tetra-/penta-methoxyflavones, nobiletin and their hydroxylated derivatives (both free and bound), whereas Hubei/Zhejiang “Tangerina” exhibited higher levels of other hexamethoxyflavones, heptamethoxyflavone and corresponding OH-PMFs (both free and bound). Guangdong “Chachi” showed moderate levels of most PMFs. Two-year storage studies unraveled dynamic interconversion between free (peaking at 2 years with the lowest content observed at 1 year) and bound (peaking at 1 year) PMFs. This study demonstrates that free and bound PMFs can serve as biomarkers for cultivar authentication and aging mechanism elucidation.

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植物地理来源和贮存时间对柑桔果皮游离和结合多甲氧基黄酮组成的影响

本研究采用UPLC-Q-TOF-MS/MS分析了5种不同植物产地和2年储存期的柑桔干皮中游离和结合的多甲氧基黄酮（PMFs），共检测到53种PMFs，包括12种过甲氧基衍生物和41种羟基化衍生物（OH-PMFs）。结构表征揭示了PMFs的去甲基化代谢网络，多源相关分析进一步证实了这一点。产地对PMF分布有显著影响：福建“蓬干”和重庆“大红袍”富含四/五甲氧基黄酮、褐皮素及其羟基化衍生物（游离和结合），而湖北/浙江“橘子”则含有更高水平的其他六甲氧基黄酮、七甲基甲氧基黄酮和相应的oh -PMF（游离和结合）。广东“茶池”大部分PMFs呈中等水平。为期两年的储存研究揭示了自由PMFs（在2 年达到峰值，在1 年达到最低含量）和束缚PMFs（在1 年达到峰值）之间的动态相互转换。该研究表明，游离PMFs和结合PMFs可作为鉴定品种和阐明衰老机制的生物标志物。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.