文献类型： 外文期刊

作者： Peng, Yujiao ¹ ; Cui, Xueyu ¹ ; Sun, Manman ² ; Huang, Xiaojuan ² ; Tang, Ke ³ ; Hu, Baoqing ¹ ; Liao, Hongze ² ;

作者机构： 1.Nanning Normal Univ, Key Lab Beibu Gulf Environm Change & Resources Uti, Minist Educ, Nanning 530001, Peoples R China

2.Guangxi Minzu Univ, Sch Marine Sci & Biotechnol, Guangxi Key Lab Polysaccharide Mat & Modificat, 158 West Daxue Rd, Nanning 530008, Peoples R China

3.Heilongjiang Acad Agr Sci, Rural Revitalizat Sci & Technol Res Inst, 800 Innovat Rd, Harbin 150086, Peoples R China

关键词： citrus pulp; citrus varieties; lipids; primary metabolites; phenolic acids

期刊名称：CURRENT ISSUES IN MOLECULAR BIOLOGY （ 影响因子：3.0； 五年影响因子：3.2 ）

ISSN： 1467-3037

年卷期： 2025 年 47 卷 4 期

页码：

收录情况： SCI

摘要： Citrus is a globally consumed fruit with great popularity, yet systematic analyses of primary metabolites across major varieties remain scarce, with phenolic acids as an auxiliary focus due to their flavor relevance. In this study, the primary metabolites and phenolic acids of five citrus varieties were analyzed via liquid chromatography-tandem mass spectrometry (LC-MS/MS). The analysis revealed that five different citrus varieties contained 342 primary metabolites and 77 phenolic acids. The PCA clearly distinguished the metabolites of various citrus varieties. Compared with the pomelo group, the lemon group presented the most differentially abundant metabolites, whereas the kumquat and navel orange groups presented the fewest. An examination of metabolic pathways with notable disparities revealed that phenylpropanoid biosynthesis and the biosynthesis of amino acids significantly varied between varieties. This study elucidates primary metabolic networks underlying citrus flavor diversification, with phenolic acids providing secondary modulation insights. Moreover, this study provides a theoretical foundation for enhancing the flavor of citrus fruits.