一直以来,作为调料被广泛应用的花椒基本都是紫红色,俗称红花椒,近年来,随着广大食客对新奇口感的不断追求,曾经应用并不广泛、具有明显地域性的青花椒开始流行,并得到越来越多人的喜爱与追捧。青花椒在民间又被称为香椒子、崖椒、野椒、青椒和狗椒等,其独特的风味物质和营养成分正日益受到关注。本文分析了青花椒的分类和原产地,其中主要的风味物质、营养功能、褐变原理以及与红花椒的成分区别,意在为青花椒的进一步开发利用作出指导。 All along, the pepper is widely used as a seasoning are basically purple, commonly known as red pepper, in recent years, with the constant pursuit of the novelty taste of diners, has not been widely used, has obvious regional green pepper began to prevail, And get more and more people’s favorite and sought after. Green pepper is also known in the folk as pepper, cliff peppers, wild pepper, green peppers and paprika, its unique flavor and nutrients are increasingly concerned about. This paper analyzes the classification and origin of Chinese pepper, the main flavor material, nutrition function, browning principle and the composition of red pepper, the purpose is to guide the further development and utilization of green pepper.