This review summarized the composition of volatile and nonvolatile compounds,the sensory mechanism and the application of Sichuan pepper(Zanthoxylum genus)as a spice and multifunctional food,such as antibacterial,inhi...This review summarized the composition of volatile and nonvolatile compounds,the sensory mechanism and the application of Sichuan pepper(Zanthoxylum genus)as a spice and multifunctional food,such as antibacterial,inhibition of inflammation,and antioxidant among others.The aim is to provide a better understanding and potential future in-depth research and application of Sichuan pepper.展开更多
辣椒红色素是目前全球销量最大的纯天然可食用色素,培育高辣椒红色素品种为辣椒产业重要任务。通过对255份一年生栽培种辣椒核心种质的辣椒红素含量进行全基因组关联分析(genome-wide association study,GWAS),在第1、2、3、5、6、8、9...辣椒红色素是目前全球销量最大的纯天然可食用色素,培育高辣椒红色素品种为辣椒产业重要任务。通过对255份一年生栽培种辣椒核心种质的辣椒红素含量进行全基因组关联分析(genome-wide association study,GWAS),在第1、2、3、5、6、8、9、10、11和12号染色体均关联到与辣椒红素含量显著相关的区间,关联区间内共包括93个基因,根据功能注释和转录表达数据预测了3个影响辣椒果实中辣椒红素含量的候选基因。通过对高辣椒红色素材料Pep-340、低辣椒红色素材料Pep-276构建的F2群体进行混合分组分析法-测序(bulked segregant analysis-sequencing,BSA-seq)分析,在第1、3、5和10号染色体定位到与辣椒红色素含量相关区间,其中第3和5号染色体上的定位区间与GWAS分析中的显著相关区间相近或重合;利用这两个区间的In Del分子标记,进行遗传连锁分析,将调控辣椒红色素含量基因定位在3号染色体的q CC3.1,物理位置为22.8~25.9 Mb,其中含有99个基因,根据功能注释和转录组分析,预测了4个影响辣椒果实中辣椒红色素含量的候选基因Capana03g001314、Capana03g001325、Capana03g001334和Capana03g001387。研究结果为调控辣椒中辣椒红色素含量基因精细定位及分子标记辅助选择育种奠定基础。展开更多
文摘This review summarized the composition of volatile and nonvolatile compounds,the sensory mechanism and the application of Sichuan pepper(Zanthoxylum genus)as a spice and multifunctional food,such as antibacterial,inhibition of inflammation,and antioxidant among others.The aim is to provide a better understanding and potential future in-depth research and application of Sichuan pepper.
