摘要
Analysing the dynamic changes in metabolites during the processing of plants with medicinal and edible properties is of paramount importance; • Investigate the trends in changes to the flavor, chemical composition and nutritional profile of PCRD during the steaming cycle processing method; • Four hundred and three aroma-differentiating metabolites and six key flavor compounds were identified; • The steaming cycle process can increase the content of nutrients and bioactive compounds in PCRD while reducing the levels of bitter-tasting compounds. Steaming, a conventional processing technique, substantially affects the flavor and overall quality of peel of Citrus reticulata ‘Dahongpao’ (PCRD), a traditional medicinal and edible fruit peel. Changes in flavor and quality of PCRD induced by repeated steaming were examined by evaluating the effects of different steaming cycles on flavor-related metabolites, nutritional components (e.g., amino acids and total polysaccharides), bioactive constituents, and in vitro antioxidant activity. Metabolomic profiling and targeted chemical analyses were employed. A total of 403 aroma-related differential metabolites were identified in steamed PCRD, with the second steaming cycle representing a critical threshold for flavor compound alterations. Steaming markedly increased the concentrations of amino acids and total polysaccharides, while the second cycle specifically enhanced the levels of polymethoxyflavonoids, including tangeretin and nobiletin. Correlation analysis revealed marked associations between differential metabolites and the color parameters, flavor profiles, and antioxidant activity of PCRD. These findings provide insights into the mechanisms underlying quality enhancement in PCRD during traditional steaming and establish a scientific basis for optimizing processing techniques. Download: Download high-res image (361KB) Download: Download full-size image
危险品化学品经营许可证（带存储）