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.