Studies On Chemical Constituents Of Zanthoxylum Bungeanum Maxim

Zanthoxylum bungeanum Maxim, is a plant of the genus Zanthoxylum of the Rutaceae family. It's produced in the area of Sichuan, Shanxi, Shandong and Hebei of China. Its property and flavor is warm and pungent respectively. It is one of the eight traditional condiments in our country. Spicy taste is the main character of its flavor as well as the most important quality indicator. The standardized method of evaluating pungency has not been established at present. The pungency of Zanthorylum bungeanum is closely associated with the chemistry compositions and the structure of the pungent principles. The natural tingling compounds were studied in this paper, which provided compounds for the pungent determination.Nine compounds were isolated from the pericarp of Zanthoxylum bungeanum M-axim. with chromatographic methods. Eight of them were elucidated by spectroscopic investigation and chemical analyses. They were identified as linalyl acetate(1), linal-ool(2), β-sitosterol(3), hydroxy-a-sanshool(4),(2E,7E,9E)-N-(2-hydroxy-2-methylpropyl)-6,11-dioxo-2,7,9-dodecatrienamide(5),(2E,7E,9E)-6-hydroxy-N-(2-hydroxy-2-methylpro-pyl)-11-oxo-2,7,9-dodecatrienamide(6),(2E,4E,8Z,11Z)-N-(2-hydroxy-2-methylpropyl)-2,4,8,11-tetradecatetraenamide(7) and (2E,6E,8E)-N2-hydroxy-2-methylpropyl)-10-oxo-2,6,8-decatrienamide(8). The structure types were involved with olefin, sterol and amide. Compounds5and8were two new aliphatic acid amides. Compounds4-8were pu-ngent principles and they will be provided for the further development of molecular design, modification or synthesis.