Nutritional Functional Components Evaluation And Traceability Differences Of Main Hybrid Citrus In China

In recent years,due to the high nutritional value of hybrid citrus,it has developed rapidly.However,there is still a lack of systematic research on the main hybrid citrus in China.The accurate nutritional function evaluation of the popular hybrid citrus and the protection for the geographic citrus are lacking.In this paper,multiple indicators to be used to evaluate the quality of hybrid citrus,which for enlarging the database of citrus functional components and providing reliable data support for the further development of breeding citrus.This paper analyzes and compares the differences of nutritional functional components in different areas,and uses principal component analysis to explore potential biomarkers in different production areas.The main research contents are as follows:1.This paper has analyzed the basic physical and chemical quality of seven hybrid citrus in my country(Hongmeiren,Chunjian,Qingjian,W Mercott,Shiranui,Daya orange,Wo orange).And this paper has detected the main functional components(V_C,synephrine,flavonoids,carotenoids,phenolic acids,volatile components)in their different tissue parts(peel,pulp and juice).There are differences in the nutritional functional components in different parts of different hybrid citrus.Overall,the content order is peel>pulp>juice.The hesperidin was the main flavonoid,the narirutin and didymin followed.The mian phenolic acid in the citrus is cinnamon phenolic acid.The benzoic phenolic acid in the Qingjian pulp and juice is higher than other varieties,and the phenolic acid content of the peel in Wo Mandarin is the highest.W Mercott can be used as a good source of synephrine.The carotenoids in hybrid citrus are low,mainlyβ-cryptoxanthin;the volatile components are mainly terpenes.This paper found that the evaluation results of different indicators are different.The physical and chemical indicators judge that the Hongmeiren is the superior fruit,the Wo Mandarin is the first-class fruit,and the rest are outside the grade.The results of peel by using PCA were W Mercott>Wo Mandarin>Hongmeiren>Shiranui>Chunjian>Daya Mandarin>Qingjian.The results of pulp were Wo Mandarin>W Mercott>Shiranui>Daya Mandarin>Hongmeiren>Chun Jian>Qing Jian.The results of juice were Chunjian>Wo Mandarin>W Mercott>Qingjian>Daya Mandarin>Shiranui>Hongmeiren.The results of 11 kinds of volatile components were Hongmeiren>Wo mandarin>Qingjian>Shiranui>Chunjian>W Mercott>Daya mandarin.2.Physical and chemical quality and nutritional functional components of Hongmeiren are compared in different origins(Meishan,Danling,Zhongxian,Xiangshan).This paper measured the soluble solids,titratable acid,solid-acid ratio,edible rate,V_C,and the content of synephrine,3 types of flavonoids,3 types of carotene and 7 types of phenolic acids in the peel of Hongmeiren from different origins.There are obvious differences in different origins.The high-quality fruit rate of Zhongxian and Xiangshan is 100%,and Xiangshan has the highest edible rate and soluble solids.From the average content of V_C,the order is Zhongxian>Meishan>Danling>Xiangshan.The synephrine content of Xiangshan exceeds 600 mg/kg FW,which is the highest among the four areas,is about 2.3 times of Meishan.The hesperidin,narirutin,and didymin in the peel of Hongmeiren in Xiangshan were significantly higher than those in Sichuan and Chongqing.The carotenoids content of Hongmeiren are low,β-cryptoxanthin is mostly distributed in 3-5 mg/kg FW.The carotenoids content of Danling is the highest and Xiangshan is the lowest.The three most abundant phenolic acids in Hongmeiren are ferulic acid,coumaric acid and vanillic acid.Overall,the trend is Xiangshan>Zhongxian>Danling>Meishan.Principal component analysis is performed on 14 indicators.Under the 74.4%variance explanation of the first two principal components,Hongmeiren in Xiangshan is clearly distinguished from other producing areas.A model is established based on the principal component weights,and the results of Hongmeiren in different origins are calculated,about Xiangshan>Zhongxian>Danling>Meishan.3.HS-SPME-GC-MS was used to determine the volatile components of Wo Mandarin from four areas in Sichuan,Chongqing,Yunnan,and Guangxi.A total of 50volatile components were identified by using the Flavour 2.0 and NST 08 mass spectrum library combined with the retention time of the standard.They are terpenes,aldehydes,alcohols,and esters,among which limonene is the highest.The OPLS-DA models of Mandarin in Sichuan and Chongqing,Yunnan and Guangxi were established respectively.S-plots were used and combined to make a greater contribution to the separation of each group to choose potential biomarkers.It was found that three volatile components can be used as potential biomarkers to distinguish Chongqing and Sichuan,namely limonene,linalool,and citronellol;two volatile components can be used as potential biomarkers to distinguish Guangxi and Yunnan,namely acetic acid esters andα-terpineol.