DEFINITION

Tangerine Peel consists of the dried exocarp and mesocarp of the ripe fruit of Citrus reticulata Blanco (Fam. Rutaceae), partly freed from the white spongy tissue of the mesocarp. It contains NLT 5.0% of total dihydroflavone glycosides, calculated as the sum of narirutin (C₂₇H₃₂O₁₄), hesperidin (C₂₈H₃₄O₁₅), and didymin (C₂₈H₃₄O₁₄) on the anhydrous basis, and NLT 0.1% of total polymethoxylated flavones, calculated as the sum of nobiletin (C₂₁H₂₂O₈), 3,5,6,7,8,3′,4′-heptamethoxyflavone (C₂₂H₂₄O₉), and tangeretin (C₂₀H₂₀O₇) on the anhydrous basis.