JZUS - Journal of Zhejiang University SCIENCE

Journal of Zhejiang University SCIENCE B 2017 Vol.18 No.10 P.917-920

Characteristic differences in essential oil composition of six Zanthoxylum bungeanum Maxim. (Rutaceae) cultivars and their biological significance

Author(s): Shu-ming Liu, Shi-jun Wang, Si-yao Song, Yong Zou, Jun-ru Wang, Bing-yin Sun
Affiliation(s): College of Science, Northwest A&F University, Yangling 712100, China; more
Corresponding email(s): wangjunru@nwsuaf.edu.cn, sunby001229@sina.com
Key Words: Zanthoxylum bungeanum Maxim cultivars, Essential oil, Composition, Characteristic differences, Cluster analysis

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Abstract: Great variations have been found in composition and content of the essential oil of Zanthoxylum bungeanum Maxim. (Rutaceae), resulting from various factors such as harvest time, drying and extraction methods (Huang et al., 2006; Shao et al., 2013), solvent and herbal parts used (Zhang, 1996; Cao and Zhang, 2010; Wang et al., 2011). However, in terms of artificial introduction and cultivation, there is little research on the chemical composition of essential oil extracted from Z. bungeanum Maxim. cultivars, which have been introduced from different origins. In this study, the composition and content of essential oil from six cultivars (I–VI) have been investigated. They were introduced and cultivated for 11 years in the same cultivation conditions. Cultivars were as followings: Qin’an (I) cultivar originally introduced from Qin’an City in Gansu Province; Dahongpao A (II) from She County in Hebei Province; Dahongpao B (III) from Fuping County; Dahongpao C (IV) from Tongchuan City; Meifengjiao (V) from Feng County; and, Shizitou (VI) from Hancheng City, in Shaanxi Province, China. This research is expected to provide a theoretical basis for further introduction, cultivation, and commercial development of Z. bungeanum Maxim.

六个花椒栽培种挥发油组分的特征性差异及生物学意义

概要：从花椒人工引种栽培出发，通过气相色谱法-质谱法联用法（GC-MS）分析了6个不同花椒栽培种的挥发油组分，据此进行了聚类分析，研究结果如下。（1）占挥发油99.07%~99.78%的71种化合物得以鉴定，其中29种为6个栽培种共有。（2）聚类分析将6个品种分为3类：Dahongpao A~C（II~IV）与Shizitou（VI）聚为一类，因为有6个主化合物相同，为β-月桂烯、(E)/(Z)-β-罗勒烯、枞油烯、桉树脑和4-羟基松油醇，占挥发油的53.46%~70.42%；Qin’an（I）单独一类，因为其α-柠檬烯占挥发油的60.53%；Meifengjiao（V）也单独成类，其主成分和其他品种均不同，含21.17%β-芳樟醇和20.80%乙酸芳樟酯，而其他品种的这些成分却低于3%。（3）Dahongpao B/C、Qin’an和Meifengjiao分别具有良好的抗肿瘤、抗真菌、抗细菌及杀虫潜力。

关键词：花椒栽培种；挥发油；组成；特征性差异；气相色谱法-质谱法联用法（GC-MS）；聚类分析

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[16]List of electronic supplementary materials

[17]Table S1 Volatile components from all six Z. bungeanum cultivars I–VI

[18]Fig. S1 Cluster analysis results for six Z. bungeanum Maxim. cultivars

[19]Data S1 Materials and methods

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