Comparative Study on the Chemical Constituents of the Seed and Pericarp of Zanthoxylum schinifolium Fruit

The fruit of Zanthoxylum schinifolium has been widely used as a spice and traditional medicine. In this study, the chemical constituents of the seed and pericarp of Z. schinifolium fruit were comparatively investigated to elucidate their partspecific characteristics. A total of eight compounds were isolated through chromatographic separation and identified using spectroscopic analyses as 2,4,6-trihydroxyacetophenone-6-O-glycoside (1), hesperidin (2), scoparone (3), bergapten (4), schinifoline (5), peroxyschinilenol (6), peroxyschinallylol (7), and collinin (8). Quantitative analysis revealed that compounds 1 and 2 were mainly distributed in the seed, whereas compounds 4–8 were predominantly detected in the pericarp. In contrast, compound 3 was present in comparable amounts in both parts. These results demonstrated distinct distribution patterns of secondary metabolites in Z. schinifolium fruit, with phenolic and flavonoid compounds enriched in the seed and coumarins and alkaloids enriched in the pericarp. Compounds 1 and 2 were identified as characteristic constituents of the seed, whereas compounds 4–8 were characteristic constituents of the pericarp. Compound 3 was commonly distributed in both parts. This study provides fundamental insights into the part-specific chemical composition of Z. schinifolium fruit and may contribute to a better understanding of the differentiated utilization of its seed and pericarp.