ArticleFood science & nutrition2024
Evaluation of chemical components and quality in Xinhui Chenpi (
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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6 citing papers in PubMed.
- Identification of Citri Reticulatae Pericarpium (Chenpi) From Different Cultivars via LC-MS/MS and UPLC Coupled With Multivariate Chemometrics Analysis.Food science & nutrition · 2026Article
- Flavonoids in Medicine and Food Homology Substances: Structure-Activity Relationship, Application Challenges, and Cutting-Edge Technological Breakthroughs.Foods (Basel, Switzerland) · 2026Review
- Article
- Accurate and visualiable discrimination of Chenpi age using 2D-CNN and Grad-CAM++ based on infrared spectral images.Food chemistry: X · 2024Article
- Research Progress on the Mechanisms of Protocatechuic Acid in the Treatment of Cognitive Impairment.Molecules (Basel, Switzerland) · 2024Review
- Evaluation of chemical components and quality in Xinhui Chenpi (Food science & nutrition · 2024Article
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7 authors.
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Abstract
Xinhui Chenpi (XHCP) is a well-known type of Chenpi (CP) widely used as both a Chinese herb and a food ingredient. While previous studies have explored how the quality of CP changes over time, there has been limited research specifically on XHCP. This study aims to assess the chemical components and quality of XHCP based on total flavonoid content (TF), antioxidant activity (AA), and color value (CV) at two stages: freshly harvested (XHCP-0Y) and after 3 years of storage (XHCP-3Y). Thirty-eight common volatile compounds were identified, and the content of 17 compounds among them, nine nonvolatile compounds, which included one alkaloid (synephrine), three phenolic acids (PA, protocatechuic acid, vanillic acid, and ferulic acid), and five flavonoids (narirutin, hesperidin, sinensetin, nobiletin, and tangeretin), were firstly detected by the newly developed gas chromatograph-mass spectrometer (GC-MS) and ultra-performance liquid chromatography (UPLC) methods. Compared to XHCP-0Y, the content of 17 volatile compounds and synephrine decreased in XHCP-3Y to varying degrees, while the content of PA, five flavonoids, TF, AA, and CV increased. The reduction of dryness caused by volatile compounds and the enhancement of efficacy related to PA, flavonoids, and AA suggested improved quality of XHCP after 3 years of storage. The methods developed in this study show promise for evaluating the quality of XHCP during the aging process.
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