DOI：10.3969/j.issn.1000-9973.2025.07.012

Comparative Study on Antioxidant，Nitrite Scavenging and Antibacterial Activities of Different Solvent Extracts from

Zanthoxylum bungeanum Leaves CHEN Xin-yu1，ZHANG Xue1，XIE Zhen-jian1，2* （1.College of Food and Biological Engineering，Chengdu University， Chengdu 61OlO6，China; 2.Department of Science and Technology（Transformation Center of Scientific and Technological Achievements），Chengdu University，Chengdu 6lo1o6，China）

Abstract： In this study，with Zanthoxylum bungeanum leaves as the raw materials，ultrasonic extraction is performed on Zanthoxylum bungeanum leaves using different solvents （water， methanol，anhydrous ethanol，acetone，n-butanol，ethyl acetate），the content of active components in different solvent extracts are determined，and the efects of antioxidant activity，nitrite scavenging abilityand antibacterial activitiy are investigated. The results show that the content of total polyphenols in methanol extract is the highest of （94.77±0.56）mg/g ，and the content of total flavonoids in acetone extract is the highest of （32.47±0.24）mg/g The antioxidant activity results show that methanol extract has the strongest scavenging ability against DPPH radicals （IC₅₀=（0.108±0.002）mg/mL） ，acetone extract has the strongest scavenging ability against ABTS radicals （IC₅₀=（0.094±0.001）mg/mL） ， and ethyl acetate extract has the strongest scavenging ability against hydroxyl radicals （IC₅₀=（0.105±0.005）mg/mL） . The nitrite scavenging results show that the methanol extract has the strongest nitrite scavenging rate，which is 57.86% . In terms of bacteriostasis，different solvent extracts show diffrent bacteriostatic efects on the two experimental bacteria，among which，anhydrous ethanol extract has the best bacteriostatic effct，and different solvent extracts of Zanthoxylum bungeanum leaves have relatively good inhibitory efect on Staphylococcus aureus.Through the study，it is found that the extracts of Zanthoxylum bungeanum leaves have certain antioxidant activity， nitrite scavenging ability and bacteriostatic activity，which has further laid a certain theoretical basis for the development，extraction and utilization of Zanthoxylum bungeanum leaves.

Key Words： Zanthoxylum bungeanum leaves；total polyphenols；total flavonoids；antioxidantactivity； nitrite; antibacterial activity

花椒（ZanthoxylumbungeanumMaxim.）属于芸香科、花椒属落叶小乔木植物，花椒被誉为“调味之王”，具有固麻、增香、去腥、去膻等功效，还具有一定药用价值，主要分布于中国四川、贵州、云南等地区[2]。花椒叶作为我国花椒生产和采收过程中最大的副产品，其资源十分丰富，但未得到很好的综合利用，大量的花椒叶被弃置或烧毁[3]。研究表明，花椒叶富含黄酮、多酚、多糖、挥发油等活性成分，具有抑菌、抗氧化、降血压、抗衰老、抗炎[4-9]等作用。

自由基是人体正常代谢过程中产生的物质，当自由基的产生超过身体的清除能力时，它们会对细胞和分子造成损害，导致多种健康问题。由于这些担忧，食品科学家越来越多地用天然抗氧化剂取代合成抗氧化剂，这些抗氧化剂通常被认为更安全[10]。多年来，对天然产物生物活性成分的持续追求，以尽量减少与自由基相关的健康危害一直是研究的重点[]

亚硝酸盐广泛存在于自然界中，是氮循环中重要的一部分[12]。人体所摄取的亚硝酸盐主要来源于蔬菜和肉类产品，常作为食品添加剂使用[13]。科学研究表明过量食用亚硝酸盐会产生致癌物亚硝胺[14]，该类物质可诱发食物中毒[15]、胃癌和食管癌等癌症的发生[16]。通过研究发现，许多天然植物萃取物能与亚硝酸盐发生反应，从而减少食品中含有的亚硝酸盐含量[17-18]，但目前关于花椒叶提取物清除亚硝酸盐的研究鲜有报道。

金黄色葡萄球菌（Staphylococcusaureus）和大肠埃希氏菌（Escherichiacoli）是最常见的食源性病原菌[19]。其污染食品后，在适当的条件下可引起食物中毒、脑膜炎、肺炎等疾病[20-22]。……