Quality evaluation of different varieties of Zanthoxylum bungeanum Maxim. peels based on phenolic profiles, bioactivity, and HPLC fingerprint

Abstract

This work aims to evaluate the quality of seven varieties of Zanthoxylum bungeanum peels based on phenolic compounds, bioactivity, and HPLC fingerprint combined with chemometrics analysis, and pick out the key chemical compounds. As a result, S2 (Fengxian Dahongpao) showed the highest content of total phenolic and rutin, as well as the strongest antioxidant activity, followed by S6 (Hancheng Shizitou). From HPLC fingerprint, eight common characteristic peaks were selected and proved to be effective in controlling the quality of Z. bungeanum peels with the total contribution of 92.775%. The similarity values of each sample ranged between 0.696 and 0.970. In addition, hyperoside was identified as another key chemical indicator for quality evaluation of Z. bungeanum peels by PCA. Accordingly, seven varieties of Z. bungeanum were classified into four groups, among which group 4 (Fengxian Dahongpao, S2) was considered as an outstanding variety, followed by group 1 (S5, S6, and S7) and group 3 (S3 and S4), and group 2 (Fugu late-maturing, S1) was the last one. These results will be helpful to establish an effective and comprehensive evaluation system of Z. bungeanum.Practical Application: This study not only provides another index for quality evaluation of Z. bungeanum peels, but it also expects to be a theoretical basis for high-quality germplasm cultivation and the development of Z. bungeanum peels as food additives, pharmaceutical, or health care products.

Quality Evaluation of Wild Germplasm of Chinese Prickly Ash (Zanthoxylum bungeanum Maxim) from Qinling Mountains at Different Elevations Based on HPLC‐Fingerprint**

“…Chinese prickly ash, known as Zanthoxylum bungeanum Maxim of the family Rutaceae, is mainly distributed in some Asian countries. [1,2] There are about 45 species and 13 varieties belonging to the genus of Zanthoxylum in China, and its cultivation area was more than 1.5 million hm 2 , with the annual yield of 120,000 tons, and the production value of 7 billion yuan. [3,4] The Chinese prickly ash pericarps (CPP) contain natural flavonoids and phenolic compounds with outstanding pharmacological activities, such as antioxidant, anti-inflammatory, antibacterial and cardiovascular disease prevention and other beneficial human functions.…”

Chemotaxonomic variation in volatile component contents and their correlation between climate factors in Chinese prickly ash peels (Zanthoxylum bungeanum Maxim.)

“…Zanthoxylum bungeanum Maxim, known as Chinese prickly ash, widely distributed in China, is one of the most important traditional condiment in China for over hundred years, with strong ecological adaptation ( Liu et al, 2020 , Yu et al, 2020 , Zheng et al, 2020 ). The peels are the main edible and medicinal part of Chinese prickly ash ( Yang, Su, Li, Zhang, & Sun, 2008 ).…”

Geographical origin determination of Red Huajiao in China using the electronic nose combined with ensemble recognition algorithm

“…Zhang et al, 2016). In China, the Zanthoxylum was named as "Huajiao," and listed as one of the traditional "eight condiments" for thousands of years due to the strong numb taste (Perichet et al, 2018;Yu et al, 2020;L. Zhu et al, 2019).…”

“…Zanthoxylum is a typical plant of the Rrutaceae in the tropical and subtropical regions of Asia, Africa, Oceania, and America for a long cultivation history (Guo et al., 2020; Z. H. Li et al., 2019; X. G. Yang, 2008; W. J. Zhang et al., 2016). In China, the Zanthoxylum was named as “Huajiao,” and listed as one of the traditional “eight condiments” for thousands of years due to the strong numb taste (Perichet et al., 2018; Yu et al., 2020; L. Zhu et al., 2019). Recent sensory studies had showed that Huajiao and its oil could also enhance the flavor and taste sensation of food.…”