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<p>This study aimed to reveal the differences in chemical constituents and bioactivity of essential oils (EOs) of Citri Reticulatae Pericarpium Viride (CRPV) from different growth origins in China. EOs of CRPV from Sichuan (EO-SC), Anhui (EO-AH), and Guangdong (EO-GD) provinces were extracted using hydrodistillation. The optimized conditions for hydrodistillation were sample-solvent ratio of 1:10 and extraction time of more than 3.0 h. Olfactory sensory evaluation suggested that EO-AH possessed strong citrus, fruity, and freshness aromas, and EO-GD exhibited stronger spicy and woody aromas. GC–MS analysis indicated that the contents of volatile compounds in EO-AH and EO-GD were obviously higher than that of EO-SC. D-limonene, linalool, o-cymene, and <i>γ</i>-terpinolene, etc. were revealed as the key mutual flavor compounds for three EOs. The strong citrus, fruity, and freshness aromas of EO-AH could be associated with high ROAV values of D-limonene, linalool, and <i>γ</i>-terpinolene. EO-AH and EO-GD exhibited strong antioxidant and antibacterial activities.</p>

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Chemical compositions and bioactivity of essential oils of Citri Reticulata Pericarpium Viride from three provinces in China

  • 期刊论文

  • 发表日期：

    2026年2月21日

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  • Tian-Xiao Li,
  • Fei-Yang Xiong,
  • Wen Cai,
  • Ya-Ning Fang,
  • Xiao Yang,
  • Jia-Xin Li,
  • Xiao-Ying Ji,
  • Hui Xi,
  • Xue-Wei Jia,
  • Feng-Cheng Shi

摘要

This study aimed to reveal the differences in chemical constituents and bioactivity of essential oils (EOs) of Citri Reticulatae Pericarpium Viride (CRPV) from different growth origins in China. EOs of CRPV from Sichuan (EO-SC), Anhui (EO-AH), and Guangdong (EO-GD) provinces were extracted using hydrodistillation. The optimized conditions for hydrodistillation were sample-solvent ratio of 1:10 and extraction time of more than 3.0 h. Olfactory sensory evaluation suggested that EO-AH possessed strong citrus, fruity, and freshness aromas, and EO-GD exhibited stronger spicy and woody aromas. GC–MS analysis indicated that the contents of volatile compounds in EO-AH and EO-GD were obviously higher than that of EO-SC. D-limonene, linalool, o-cymene, and γ-terpinolene, etc. were revealed as the key mutual flavor compounds for three EOs. The strong citrus, fruity, and freshness aromas of EO-AH could be associated with high ROAV values of D-limonene, linalool, and γ-terpinolene. EO-AH and EO-GD exhibited strong antioxidant and antibacterial activities.