该研究比较了同一年份、15个产地青花椒的色泽参数、呈色、呈香、呈味物质和活性成分的含量，并利用主成分分析、偏最小二乘法判别分析和熵权多指标综合评价模型明确了不同产地青花椒的品质差异。结果表明，不同产地的青花椒存在显著差异（P < 0.05），叶绿素a、b和羟基-α-山椒素的含量及褐度值是引起不同产地青花椒品质差异的重要指标，其变量贡献度分别为2.11、1.77、1.60和1.31。总的来说，来自云贵川渝地区的青花椒，呈现出较为怡人的感官色泽和较高水平的叶绿素a（220.02~543.94 μg/g DW）、b（123.88~276.54 μg/g DW）、挥发油（2.80~6.25 mL/100 g DW）、花椒麻素（45.42~81.54 mg/g DW）、总酚（28.68~43.56 mg GAE/g DW）和总黄酮（59.26~114.58 mg RE/g DW）含量。其中，汉源青花椒、泸县青花椒和江津青花椒的综合评分最高，分别高达242.06、202.46和179.23。由此可见，这三个产地青花椒的品质较好，是用于菜肴烹饪调味和功能性食品开发的良好材料。

Comprehensive quality evaluation study was conducted on color parameters, and contents of colorful, fragrant, flavorful, and bioactive components for Zanthoxylum schinifolium Sieb. et Zucc. from 15 regions in the same year, using principal component analysis, partial least squares discriminant analysis, and entropy weight comprehensive evaluation model. Significant differences (P < 0.05) were observed in the quality of Z. schinifolium Sieb. et Zucc. from different regions, primarily resulting from the contents of chlorophyll a, b, and hydroxy-α-sanshool, as well as the value of browning degree, with variable importance in projection of 2.11, 1.77, 1.60, and 1.31, respectively. Generally, more pleasant sensory color and higher concentrations of chlorophyll a (220.02~543.94 μg/g DW), b (123.88~276.54 μg/g DW), volatile oil (2.80~6.25 mL/100 g DW), total alkylamides (45.42~81.54 mg/g) DW), phenols (28.68~43.56 mg GAE/g DW), and flavonoids (59.26~114.58 mg RE/g DW) were found in the Z. schinifolium Sieb. et Zucc. from Yunnan, Guizhou, and Sichuan provinces, and Chongqing city. Among which, the Z. schinifolium Sieb. et Zucc. from Hanyuan, Luxian, and Jiangjin exhibited the highest composite scores, reaching 242.06, 202.46, and 179.23, respectively. Therefore, the Z. schinifolium Sieb. et Zucc. from these three regions with high quality may be recommended as good material for cooking seasoning and functional food development.

重庆工程职业技术学院科研项目（2022KJB02）；十三五科技部国家重点研发计划项目（2018YFD0400303）