Evaluation of chemical components and quality in Xinhui Chenpi (Citrus reticulata ‘Chachi’) with two different storage times by GC–MS and UPLC

Xinhui Chenpi (XHCP) is a well‐known type of Chenpi (CP) widely used as both a Chinese herb and a food ingredient. While previous studies have explored how the quality of CP changes over time, there has been limited research specifically on XHCP. This study aims to assess the chemical components and quality of XHCP based on total flavonoid content (TF), antioxidant activity (AA), and color value (CV) at two stages: freshly harvested (XHCP‐0Y) and after 3 years of storage (XHCP‐3Y). Thirty‐eight common volatile compounds were identified, and the content of 17 compounds among them, nine nonvolatile compounds, which included one alkaloid (synephrine), three phenolic acids (PA, protocatechuic acid, vanillic acid, and ferulic acid), and five flavonoids (narirutin, hesperidin, sinensetin, nobiletin, and tangeretin), were firstly detected by the newly developed gas chromatograph–mass spectrometer (GC–MS) and ultra‐performance liquid chromatography (UPLC) methods. Compared to XHCP‐0Y, the content of 17 volatile compounds and synephrine decreased in XHCP‐3Y to varying degrees, while the content of PA, five flavonoids, TF, AA, and CV increased. The reduction of dryness caused by volatile compounds and the enhancement of efficacy related to PA, flavonoids, and AA suggested improved quality of XHCP after 3 years of storage. The methods developed in this study show promise for evaluating the quality of XHCP during the aging process. Two simple GC–MS and UPLC methods were first developed to accurately determine 17 volatile and nine nonvolatile compounds in XHCP. The content of 26 compounds and total flavonoids, along with the color values and the antioxidant activity were utilized to assess the quality of XHCP that was newly harvested and stored for 3 years. The decrease in the levels of volatile compounds and synephrine and the increase in the levels of total flavonoids, phenolic acids, flavonoids, and antioxidant activity during storage would provide evidence supporting the use of XHCP after the aging process.