Xu Shengnan, Yu Li, Hou Yuping, Huang Bo, Wang Hong, Li Dengwu, Wang Dongmei
College of Forestry, Northwest A & F University, Yangling, Shaanxi, China.
Shaanxi Key Laboratory of Economic Plant Resources Development and Utilization relies on the College of Forestry of Northwest A & F University, Yangling, Shaanxi, China.
J Food Sci. 2023 Apr;88(4):1336-1348. doi: 10.1111/1750-3841.16490. Epub 2023 Feb 14.
Zanthoxylum bungeanum Maxim., an important spice plant, is rich in volatile components and has formed several cultivars in China. Genetic variation among different cultivars has significant effects on volatile components. In this study, a total of 52 volatile compounds were detected from 11 cultivars of Z. bungeanum, among which palmitic acid, (+)-limonene, phytol, β-caryophyllene, and terpinyl acetate were screened as characteristic compounds, with palmitic acid and phytol contributing the most to the volatile composition. Combined with the results of chemometric and content analyses, three Z. bungeanum chemotypes were identified: (+)-limonene, β-caryophyllene + terpinyl acetate, and palmitic acid + phytol. In addition, the dynamics of the accumulation of its main components were explored, and the optimal harvest period for Z. bungeanum leaves (late July or early August) was clarified. Moreover, histochemical analysis results showed that terpenoids were mainly accumulated in the oil cells of Z. bungeanum leaves, and there were some differences in the number of oil cells in different chemotypes of Z. bungeanum, which might affect the yield and quality of volatile components. The results showed that the differences of chemical composition among diverse chemotypes of Z. bungeanum might be an important factor leading to the quality differences of the same planting resources. Accordingly, the study on the classification of Z. bungeanum chemotypes and the accumulation patterns of major chemical components is of great theoretical significance and practical value as a favorable guarantee for the development and utilization of Z. bungeanum resources and quality control.
花椒（Zanthoxylum bungeanum Maxim.）是一种重要的香料植物，富含挥发性成分，在中国已形成多个品种。不同品种间的遗传变异对挥发性成分有显著影响。本研究从11个花椒品种中共检测到52种挥发性化合物，其中棕榈酸、（+）-柠檬烯、叶绿醇、β-石竹烯和乙酸松油酯被筛选为特征化合物，棕榈酸和叶绿醇对挥发性成分的贡献最大。结合化学计量学和含量分析结果，鉴定出三种花椒化学型：（+）-柠檬烯型、β-石竹烯 + 乙酸松油酯型和棕榈酸 + 叶绿醇型。此外，还探究了其主要成分的积累动态，明确了花椒叶片的最佳采收期（7月下旬或8月上旬）。而且，组织化学分析结果表明，萜类化合物主要积累在花椒叶片的油细胞中，不同化学型花椒的油细胞数量存在差异，这可能影响挥发性成分的产量和品质。结果表明，花椒不同化学型间化学成分的差异可能是导致同一种植资源品质差异的重要因素。因此，花椒化学型分类及主要化学成分积累规律的研究，对花椒资源的开发利用和质量控制具有重要的理论意义和实践价值，是有力保障。
