不同產(chǎn)地青花椒中揮發(fā)性香氣物質(zhì)的鑒定及其生物活性研究

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DOI：10.3969/j.issn.1000-9973.2025.05.030

中圖分類號(hào)：TS264.3 文獻(xiàn)標(biāo)志碼：A 文章編號(hào)：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(xiàn) 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，學(xué)名Zanthoxylumschinifolium，隸屬于蕓香科，是一種具有悠久歷史的食藥同源植物[1-2]，它以獨(dú)特的麻味和香氣而著稱，這種特殊的風(fēng)味源自其含有的揮發(fā)油和化學(xué)成分[3]。（剩余7512字）