Specificity Analysis of Essential Oil from Pericarpium Citri Reticulatae ‘Chachiensis’
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Abstract:
In this study, the essential oil of Pericarpium Citri Reticulatae (PCR) from Guangdong (Pericarpium Citri Reticulatae ‘Chachiensis’, PCR-C) and from Si Chuan (C), Zhe Jiang (Z) and Guang Xi (G), were extracted by steam distillation. The content of essential oil extracted from PCR-C was much higher than those of the other PCRs (p<0.05). A total of 111 components were identified in essential oils through GC-MS analysis, of which 48 components were identified for the first time from PCR-C. The compositions of essential oil were statistically analyzed using Principal Component Analysis (PCA) and heatmap, and significant differences were found not only in the components with relatively high contents such as D-limonene, γ-terpinene and 2-(methylamino)-methyl ester, but also in the minor components with relatively low contents such as α-farnesene, terpinol and caryophyllene. Partial least squares discriminant analysis (PLS-DA) of essential oil in PCR aged for one and two years revealed for the first time that the major contributors to the difference between PCR-C and PCR also included (-)-carvone (0.03%~0.23%), (E, E, E)-2,6,10-trimethyl-2,6,9,11-dodecanetetraen-1-al (0.03%~0.80%), 4-(1-methylethenyl)-1-cyclohexene-1-carboxaldehyde, (0.04%~0.34%), 4-methyl-1-(1-methylethyl)-bicyclo-hexanene (0.51%~0.84%) and 6,6-dimethyl-2-methylene-bicyclic heptane (1.42%~2.28%). Among which, carvone, (E, E, E)-2,6,10-trimethyl- 2,6,9,11-dodecanetetraen-1-al and perillaldehyde were only detected in the PCR-C, while the contents of 4-methyl-1-methylethyl- bicyclo-hexanene and 6,6-dimethyl-2-methylene-bicyclic heptane were significantly higher in PCR-C than that in PCRs. In addition, the PLS-DA analysis of the high-quality PCR-C aged for 1-5 years revealed a large difference in the essential oils between the PCR-C aged for 1 year and PCR-C aged for 2-5 years. These results suggested that the first two years of aging were the key period for the formation of specific flavor substances of PCR-C, and for studying the mechanism underlying PCR-C aging.
