LAUSR

BACKGROUND The Citrus reticulata 'Chachi' pericarp (CRCP) is one cultivar of Citri Reticulatae Pericarpium (Chenpi), which is widely applied in medicine and food. To determine the potential value of CRCP harvested at different stages and subjected to different drying processes, the dynamic changes in the bioactive components were profiled and evaluated in this study. RESULTS The contents of all the non-volatile components, i.e. synephrine, limonin, phenolic acids, and flavonoids, decreased with delayed harvest time. The volatiles thujene, α-pinene, β-pinene, D-citronellol, D-citronellal, Decanal, linalool, geraniol, L-cis-carveol, terpinen-4-ol, α-terpineol, carvacrol, perillaldehyde, methyl-2-(methylamino) benzoate, and D-limonene were considered the characteristic components for distinguishing CRCP harvested at different stages. The phenolic acids, synephrine, and limonin were stable at different drying temperatures; however, high-temperature drying at 60 °C induced a significant transformation in the flavonoids (especially polymethoxyflavones) and volatile substances in CRCP. CONCLUSION The results suggested that most of the bioactive components declined with the growth of Citrus reticulata 'Chachi'. And it is believed that the fresh peel should be naturally sun-dried or dried at low temperature (30 °C or 45 °C) rather than at high temperature (60 °C) to prevent excessive loss of nutrients. This article is protected by copyright. All rights reserved.