Analysis of metabolite differences of Citrus reticulate'Chachi'and processed cake based on non-targeted metabolomics
10.3969/j.issn.1001-1528.2025.09.020
- VernacularTitle:基于非靶向代谢组学的广陈皮及其加工饼代谢产物差异分析
- Author:
Jie-shu WEI
1
;
Xiao-hua OU
1
;
Tian-tian WANG
1
;
Jing-wen CHEN
1
;
Su-zhong ZHANG
1
Author Information
1. 广州新华学院药学院,广东 广州 510520
- Publication Type:Journal Article
- Keywords:
Citrus reticulate'Chachi';
processed cake;
metabolomics;
differential metabolite;
GC-TOF-MS
- From:
Chinese Traditional Patent Medicine
2025;47(9):2957-2963
- CountryChina
- Language:Chinese
-
Abstract:
AIM To explore the differential metabolites of different aged Citrus reticulate'Chachi'and their processed cakes.METHODS Non-targeted metabolomics technology of GC-TOF-MS was used to analyze the chemical constituents.The data was processed by principal component analysis and orthogonal partial least squares discriminant analysis,and the differential metabolites were identified.RESULTS A total of 74 differential metabolites were identified,including 16 glycosides,14 organic acids and their derivatives,11 amino acids and their derivatives,and 4 flavonoids.Comparative analysis revealed 40 and 30 differential metabolites between fresh C.reticulate'℃hachi'and 3-year or 5-year aged samples,respectively.Furthermore,27 and 34 differential metabolites were identified between the 3-year or 5-year aged samples and their corresponding processed cakes,respectively.Differential metabolites among fresh,aged C.reticulate'Chachi',and processed cakes were predominantly enriched in 6 metabolic pathways,including the biosynthesis of secondary metabolites.Specifically,differential metabolites between 3-year aged C.reticulate'Chachi'and its processed cake were significantly enriched in 4 pathways,such as ABC transporters.Differential metabolites between 5-year aged C.reticulate'Chachi'and its processed cake were mainly enriched in 5 pathways,including carbon metabolism.CONCLUSION Non-targeted metabolomics technology can elucidate the chemical compositional differences among fresh/aged and processed cakes of C.reticulate'Chachi',laying a foundation for the research into C.reticulate'Chachi'aging processing techniques and the development of processed products.
