基于液相色谱-质谱结合多元统计分析陈皮（樟头红）与亲本黄酮类成分的差异

doi:10.7506/spkx1002-6630-20250214-047

食品科学 ›› 2025, Vol. 46 ›› Issue (15): 232-225.doi: 10.7506/spkx1002-6630-20250214-047

基于液相色谱-质谱结合多元统计分析陈皮（樟头红）与亲本黄酮类成分的差异

张鹏，吴志瑰，廖优银，王佳义，邓可众，肖勇，饶毅，吴毅，付小梅

（1.江西省药品检验检测研究院，国家药品监督管理局中成药质量评价重点实验室，江西省药品与医疗器械质量工程技术研究中心，江西南昌 330029；2.江西中医药大学药学院，江西南昌 330004；3.樟树市中医药产业发展中心，江西宜春 331299）

出版日期:2025-08-15 发布日期:2025-07-22
基金资助:
国家自然科学基金地区科学基金项目（82460766）；江西中医药大学与樟树市政府合作项目（20230040）；江西中医药大学校级科技创新团队发展计划项目（CXTD22002）；国家中医药管理局全国中药特色技术传承人才培训项目（T20234832005）；江西省2024年大学生创新训练计划项目（S202410412098）

Analysis of Differences in Flavonoid Components between Citri Reticulatae Pericarpium from Citrus reticulata Blanco cv. Zhangshuensis and Its Parents Using Liquid Chromatography-Mass Spectrometry Combined with Multivariate Statistical Analysis

ZHANG Peng,, WU Zhigui, LIAO Youyin, WANG Jiayi, DENG Kezhong, XIAO Yong, RAO Yi, WU Yi, FU Xiaomei

(1. NMPA Key Laboratory of Quality Evaluation of Traditional Chinese Patent Medicine, Jiangxi Province Engineering Research Center for Drug and Medical Device Quality, Jiangxi Institute for Drug Control, Nanchang 330029, China; 2. School of Pharmacy, Jiangxi University of Chinese Medicine, Nanchang 330004, China; 3. Zhangshu Traditional Chinese Medicine Industry Development Center, Yichun 331299, China)

Online:2025-08-15 Published:2025-07-22

摘要/Abstract

摘要： 目的：利用液相色谱-质谱（liquid chromatography-mass spectrometry，LC-MS）联用技术结合多元统计学对樟头红与两个亲本（三湖红桔和酸橙）的化学成分进行分析，阐释其功效物质基础，从化学分类学方面为樟头红起源研究提供参考。方法：利用LC-MS技术分析陈皮（樟头红）、陈皮（三湖红桔）和枳壳的化学成分，并利用多元统计分析对其进行主成分分析及正交偏最小二乘判别分析，寻找樟头红与两个亲本间黄酮类差异成分，对其进行聚类热图分析、箱线图分析、相关性分析和通路富集分析。结果：共鉴定出樟头红中114 种成分，筛选出30 种差异成分，其中黄酮类成分28 种。陈皮（樟头红）中含量高的成分为甜橙黄酮、6-去甲氧基橘皮素和3,5,6,7,8,3’,4’-七甲氧基黄酮，三者属于多甲氧基黄酮类，且含量具有强相关性；枳壳中含量高的成分为野漆树苷、柚皮苷、柚皮素和枸橘苷，四者为母核在5、7、4’位有取代的黄酮，并对黄酮类化合物的生物合成过程进行分析。结论：该方法能够快速、准确地对樟头红及其亲本的化学成分进行全面分析，从三者的化学成分差异方面解释陈皮、枳壳呈现生物活性差异的物质基础，为樟头红这一江西特色栽培变种的起源提供科学依据。

关键词: 樟头红；陈皮；枳壳；液相色谱-质谱联用；黄酮；差异成分

Abstract: Objective: To analyze the chemical components of the dried mature pericarps (Citri Reticulatae Pericarpium, Chenpi in Chinese) of Citrus reticulata cv. Zhangshuensis (Zhangtouhong) and its two parental species, ‘Sanhu’ tangerine (Citrus reticulata Blanco cv. ‘Sanhu’) and Aurantii Fructus, and to elucidate the material basis for the health benefits of Chenpi in order to provide a reference for understanding the origin of Zhangtouhong from a chemotaxonomical perspective. Methods: The chemical components of Zhangtouhong Chenpi, Sanhu Chenpi and Aurantii Fructus were analyzed using liquid chromatography-mass spectrometry (LC-MS). Multivariate statistical analysis was employed to identify differential flavonoid components between Zhangtouhong Chenpi and its parental species, including principal component analysis (PCA) and orthogonal partial least squares-discriminant analysis (OPLS-DA). Cluster heatmap analysis, boxplot analysis, correlation analysis, and pathway enrichment analysis were conducted for this purpose. Results: A total of 114 components were identified, and 30 differential components were selected, including 28 flavonoid compounds. In Zhangtouhong Chenpi, the predominant flavonoids were identified to be sinensetin, 6-demethoxytangeretin, and 3,5,6,7,8,3’,4’-heptamethoxyflavone, all of which belonged to the polymethoxyflavone subclass and a strong correlation existed among their contents. In Aurantii Fructus, the predominant flavonoids were identified to be rhofolin, naringin, naringenin, and poncirin, each of which was substituted in the 5,7, and 4’ positions of the mother nucleus. Additionally, a comprehensive analysis of the biosynthetic pathways of these flavonoids was conducted. Conclusion: This method enables rapid and accurate analysis of the chemical constituents of Citrus reticulata cv. Zhangshuensis and its parental species, providing a scientific basis understanding the origin of Citrus reticulata cv. Zhangshuensis as a specialty cultivar in Jiangxi.

Key words: Citrus reticulata cv. Zhangshuensis; Citri Reticulatae Pericarpium; Aurantii Fructus; liquid chromatography-mass spectrometry; flavonoids; differential components

中图分类号:

R284.1

张鹏，吴志瑰，廖优银，王佳义，邓可众，肖勇，饶毅，吴毅，付小梅. 基于液相色谱-质谱结合多元统计分析陈皮（樟头红）与亲本黄酮类成分的差异[J]. 食品科学, 2025, 46(15): 232-225.

ZHANG Peng,, WU Zhigui, LIAO Youyin, WANG Jiayi, DENG Kezhong, XIAO Yong, RAO Yi, WU Yi, FU Xiaomei. Analysis of Differences in Flavonoid Components between Citri Reticulatae Pericarpium from Citrus reticulata Blanco cv. Zhangshuensis and Its Parents Using Liquid Chromatography-Mass Spectrometry Combined with Multivariate Statistical Analysis[J]. FOOD SCIENCE, 2025, 46(15): 232-225.

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基于液相色谱-质谱结合多元统计分析陈皮（樟头红）与亲本黄酮类成分的差异

Analysis of Differences in Flavonoid Components between Citri Reticulatae Pericarpium from Citrus reticulata Blanco cv. Zhangshuensis and Its Parents Using Liquid Chromatography-Mass Spectrometry Combined with Multivariate Statistical Analysis

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