Endogenous aflatoxin B1 (AFB1) was quantified in five hundred and forty Hengshan goat meat samples (0.00 ± 23.09 μg kg^-1). Zanthoxylum bungeanum (Z. bungeanum), as a natural pickling spice, can ameliorate the flavor of animal-derived food (goat meat). Yet, considering the direct administration of Z. bungeanum in AFB1-contaminated goat meat, the degradation mechanisms of AFB1 remain elusive. Here, UHPLC-Q-Orbitrap HRMS-based integrative metabolomics (LOQ: 1.74-59.54 μg kg^-1) and proteomics analyses were executed to determine the effects of Z. bungeanum in the biotransformation of AFB1. Z. bungeanum (1.50%, w/w) application mediated the metabolism of xenobiotics by cytochrome P450, significantly down-regulated cytochrome P450 1A and stimulated the up-regulation of glutathione S-transferase levels in AFB1-contaminated goat meat, leading to degradation of AFB1 (20.00-3.39 μg kg^-1). Metabolomics assays indicated that Z. bungeanum up-regulated L-histidine (1.43-2.21 mg kg^-1) and L-arginine, manifesting potential applications for the contribution of Z. bungeanum to the nutritional value of goat meat.

对 540 个横山山羊肉样品中的内源性黄曲霉毒素 B1 (AFB1) 进行了定量分析 (0.00 ± 23.09 μg kg ^-1 )。花椒（Z. bungeanum）作为一种天然的腌制香料，可以改善动物源性食品（山羊肉）的风味。然而，考虑到在 AFB1 污染的山羊肉中直接施用Z. bungeanum ，AFB1 的降解机制仍然难以捉摸。在此，执行基于 UHPLC-Q-Orbitrap HRMS 的综合代谢组学（LOQ：1.74-59.54 μg kg ^-1）和蛋白质组学分析以确定Z. bungeanum在 AFB1 生物转化中的作用。Z. bungeanum (1.50%, w/w) application 介导细胞色素 P450 对异生素的代谢，显着下调细胞色素 P450 1A并刺激 AFB1 污染山羊肉中谷胱甘肽 S-转移酶水平的上调，导致 AFB1 (20.00-3.39 μg kg ^-1 ). 代谢组学分析表明，Z. bungeanum上调 L-组氨酸 (1.43-2.21 mg kg ^-1 ) 和 L-精氨酸，表明Z. bungeanum对山羊肉营养价值的贡献具有潜在应用。