The Chemical and Genetic Characteristics of Szechuan Pepper (Zanthoxylum bungeanum and Z. armatum) Cultivars and Their Suitable Habitat.

ABSTRACT: Szechuan peppers, famous for their unique sensation and flavor, are widely used as a food additive and traditional herbal medicine. Zanthoxylum bungeanum and Z. armatum are both commonly recognized as Szechuan peppers, but they have different tastes and effects. The chemical components, genetic characteristics, and suitable habitat of six cultivars were analyzed in this study. The results indicated that Z. armatum contained a larger proportion of volatile oil, whereas Z. bungeanum produced a more non-volatile ether extraction. The average content of volatile oil and non-volatile ether extract of Z. armatum were 11.84 and 11.63%, respectively, and the average content of volatile oil and non-volatile ether extract of Z. bungeanum were 6.46 and 14.23%, respectively. Combined with an internal

SUBMITTER: Xiang L 

PROVIDER: S-EPMC4835500 | biostudies-literature | 2016

REPOSITORIES: biostudies-literature