Composition Analysis And Separating Of Numb-taste Components In Zanthoxylum L.

Chinese prickly ash belongs to the Rrutaceae,Zanthoxylum L.,which is a spice plant,and also one of the eight traditional condiment of our country.Zanthoxylurn has two species of Zanthoxylum Bungeanum Maxim and Zanthoxylum schinifolium Sieb.et Zucc.Our coutry has plenty of Zanthoxylum resources,the plantation of Zanthoxylum has been industrilized in some regions.Zanthoxylum has many chemical components such as volitile oil,alkaloids,acylamides,fat acid,neolignans,coumarin.Those chemical comonents has many physiological functions.This essay uses the dry silica gel column with contrary-direction methods to separate different components in Zanthorylum bungenum resin.The author combines the analyzing method such as HPLC,GC/MS with the sensory evaluation,identifies the composition of numb-tasted components. The research results are as followings.1 The technology of separating and purifying numb-taste component:Zanthorylum bungenum resin→dry silica gel column with contrary-direction methods→sensory evaluation→target substance→HPLC analysis→,GC/MS analysis.The dry silica gel column condition are the stationgary phase:silica gel G,developing agent:12%acetone-choloform, developing method:contrary-direction methods.We get 8 samples after developing treatment. (A1-A8),the A2,A3 has bigger absorption value in 254nm。2 After the sensory evaluation of the eight samples(A1-A8),it is found that the A2 and A3 has stronger numb-taste,A1 has some numb-taste,other samples has little numb-taste.After the HPLC analysis of the eight samples,it is found that the numb-taste component content of A1,A2,A3 are 25.83μg/mL,495.4μg/mL,373.1μg/mL,the extraction rate are 0.0258‰,0.495‰,0.373‰; no the numb-taste component is detected in A4,A5,A6,A7,A8.3 After the GS/MS analysis of the eight samples(A1-A8),it is found that the A2,A3 are the main numb-taste component of Zanthorylum,some numb-taste component could be detected in Al,other samples are the main flagrance components of Zanthorylum,including hydrocarbon, alcoho,ketone,ester and so on.4 The retention time of the six numb-taste components(M1-M6)are 16-18min,their molecular weight are 263.According to the comparison with the molecular weight of alkylamides,it it found that the numb-taste components(M1-M6)has the same molecular weight as hydroxy-α-sanshool and hydroxy-β-sanshoo.Therefore,it could be indicated that the numb-taste components are the isomer of hydroxy-α-sanshool and hydroxy-β-sanshoo.