不同产地青花椒中挥发性香气物质的鉴定及其生物活性研究

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DOI：10.3969/j.issn.1000-9973.2025.05.030

中图分类号：TS264.3 文献标志码：A 文章编号：1000-9973（2025）05-0207-06

ldentification of Volatile Aroma Substances in Green Peppers from Different Places of Origin and Study on Their Bioactivity

ZHANG Jian-xun1 ，SHANG Guang-bin² （1.The National Police University for Criminal Justice，Baoding O710oo，China;2.Research Center for Differentiation and Development of TCM Basic Theory，Jiangxi University of Chinese Medicine，Nanchang 33oo04，China）

Abstract： Green pepper has an important position in cooking and traditional medicine due to its unique spicy flavor and medicinal value. It contains active components such as volatile oils and alkaloids，and hasmultiple pharmacological efects such asantioxidant，anti-inflammatory，antibacterial and analgesic effects.In order to explore the diffrences in volatile aroma substances in green pepper from different places of origin，in this study，green peppers from six different regions（A Dali in Yunnan，B Hanyuan in Sichuan， C Shexian in Hebei， D Yueyang in Hunan，E Maoxian in Sichuan，F Hancheng in Shaanxi） are analyzed.It is found that the main volatile compounds in these green peppers are myrcene and linalool， and the odor activity values （OAVs） of these two compounds in the green peppers from the six places of origin are all over 1000 ，indicating that they are important volatile compounds shared by green peppers. In addition，the core target genes and key nodes of green pepper extract in the anti-fatigue process are analyzed through transcriptomics and bioinformatics methods，which has provided a scientific basis for the further development and utilization of green pepper.

Key words： transcriptome;green pepper;bioactivity;extract

青花椒，学名Zanthoxylumschinifolium，隶属于芸香科，是一种具有悠久历史的食药同源植物[1-2]，它以独特的麻味和香气而著称，这种特殊的风味源自其含有的挥发油和化学成分[3]。（剩余7512字）