Keywords
untargeted metabolomics
functional beverages
mucosal hydration
polymethoxyflavones.
Abstract
The processing of botanical therapeutics heavily influences their phytochemical composition and subsequent physiological effects. Chenpi, the aged peel of Citrus reticulata Blanco, is extensively utilized in functional beverages for its beneficial metabolic properties. Traditional processing often involves repetitive steaming and drying cycles, yet the precise metabolomic transformations induced by steaming and their correlation with physiological dryness responses remain poorly characterized. This paper presents a comprehensive academic investigation into the steaming-dependent metabolomic signatures of Chenpi beverages and their direct linkage to human physiological moisture regulation, commonly conceptualized as the alleviation or exacerbation of dryness. By employing ultra-high-performance liquid chromatography coupled with high-resolution mass spectrometry, we systematically map the transition of key polymethoxyflavones, glycosides, and volatile constituents across zero, three, six, and nine steaming cycles. The findings reveal a significant degradation of hesperidin and concurrent accumulation of its aglycone counterparts alongside alterations in phenolic acid profiles. Furthermore, these metabolomic shifts are systematically correlated with in vivo markers of dryness, including salivary flow rates, aquaporin expression, and epidermal hydration metrics. The analysis demonstrates that prolonged steaming modulates the pharmacological profile of the beverage, shifting its physiological impact toward enhanced moisture retention and reduced mucosal desiccation. This study provides a foundational framework for standardizing the thermal processing of botanical beverages to optimize their functional efficacy.References
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