Zanthoxylum species, commonly known as Sichuan pepper, are valued as food ingredients for their unique aroma and pungency. However, a comprehensive understanding of their lipid composition, which may serve as both flavor precursors and nutritional components, remains limited. In this study, we performed a comparative lipidomic analysis of three economically important Zanthoxylum species (Z. bungeanum, Z. schinifolium, and Z. armatum) using ultra-high-performance liquid chromatography coupled with high-resolution mass spectrometry. Fatty acids were concurrently analyzed by gas chromatography. A total of 315 lipid molecules were identified and categorized into 53 fatty acyls, 132 glycerolipids, 50 glycerophospholipids, 46 sphingolipids, and 34 sterol lipids. Triacylglycerols (22.84–54.25%) and free fatty acids (28.07–39.61%) were the most abundant lipid subclasses. Multivariate statistical analysis revealed 44 significantly different lipid molecules among the species, and pathway enrichment analysis indicated glycerolipid metabolism as the most significantly altered pathway. Furthermore, fatty acid profiling showed a nutritionally balanced n-6/n-3 polyunsaturated fatty acid ratio (1.04–1.12). These species-specific lipid signatures not only provide a basis for varietal authentication but also highlight the potential of Zanthoxylum lipids in shaping flavor profiles and contributing to nutritional value, supporting their diversified application in food products.
Xie et al. (2026) studied this question.