Few studies have comprehensively screened for ionic small molecules with high water-solubility in the traditional Japanese mandarin orange Citrus unshiu Marc. Here, we performedmetabolomic analysis with capillary electrophoresismass spectrometry (CE-MS) to comprehensively identify and accumulate gross quantitative data for water-soluble components in the different varieties of.Aoshima. and 'Okitsu/ Miyagawa Wase., according to grade and processing method. In this analysis, we focusedon 151 components andshowed the characteristic components relatedto each different variety andprocessing method, e.g., Met, Gly, andAsp in var. Wase; ornithine, putrescine, synephrine, andGln in var. Aoshima; andpyroglutamate, GABA (γ -aminobutyric acid), andmalonate in the juice of var. Aoshima. Furthermore, we conductedprocessing tests andid entifiedcomponents that were affectedby squeezing or heating. These data represent basic data for further investigation of the metabolism of C. unshiu Marc. or chemical changes in their components due to external factors such as processing.
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