DOI：10.3969/j.issn.1000-9973.2025.07.029

中图分类号：TS264.3 文献标志码：A 文章编号：1000-9973（2025）07-0198-06

Analysis of Volatile Components of Four Different Varieties of Zanthoxylum bungeanum Based on Headspace Solid-Phase Microextraction and Gas Chromatography-Mass Spectrometry

WANG Hui-rong1，ZHENG Xian-yun² （1.Department of Criminal Science and Technology，Shanxi Police College，Taiyuan O304O1，China; 2.Institute of Environmental Science，Shanxi University，Taiyuan O3ooo6，China）

Abstract： Zanthoxylum bungeanum is rich in aromatic oils，alkaloids，polyphenols and glycosides， which has anti-tumor and antiviral efects. It can efectively prevent arteriosclerosis and delay aging of thehuman body，and is widely used in the fields of medicine，food and cosmetics. It is a medicinal and edible plant.In order to conduct a more systematic study on the volatile flavor components in Zanthoxylum bungeanum ，in this study，electronic nose combined with headspace solid-phase microextraction and gas chromatography-mass spectrometry are used to separate and identify the volatile flavor components in four different varieties of Zanthoxylum bungeanum （Dahongpao，Dahongjiao， Xiaohongjiao and Doujiao）. The relative content of each component iscalculated by peak area normalization method，the differences of volatile components in four diferent varieties of Zanthoxylum bungeanum are compared，and principal component analysis of volatile flavor components is performed.The results show that there are significant differences in the volatile flavor components in diferent varieties of Zanthoxylum bungeanum. The types of volatile components in Dahongpao，Dahongjiao，Xiaohongjiao and Doujiao are 49，44，56，55 respectively. Among them，hydrocarbons，alcohols，ketone and esters are the main components that affect the flavor and quality of Zanthoxylum bungeanum.

Key words： Zanthoxylum bungeanum ; GC-MS； HS-SPME;volatile flavor components; homology ofmedicineand food

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