Chemical Composition Analysis of Amomi Fructus Rotundus Essential Oil at Different States by GC-MS and Its Anti-Gastritis Mechanism and Antibacterial Activity Based on Network Pharmacology and Molecular Docking.

This study analyzed the essential oils of Amomi Fructus Rotundus (from the whole fruit, pericarp, and non-moldy/moldy kernels) by GC-MS. Thirty-two compounds were identified, primarily eucalyptol, β-pinene, D-limonene, and α-pinene. The pericarp oil showed the strongest antibacterial activity, which was linked to specific compounds (e.g., 3-carene). Moldy kernels exhibited new compounds, indicating metabolic changes. Network pharmacology and molecular docking suggested anti-gastritis effects via targets (e.g., EGFR, PTGS2) and inflammation-related pathways. Additionally, in vitro assays confirmed antibacterial effects against Escherichia coli, Staphylococcus aureus, Candida albicans, and Listeria monocytogenes. This work elucidates the oil's anti-gastritis potential and antibacterial activity, supporting quality control and medicinal development.