Studies On The Preparation Technology Of Numb-taste Components Standard Sample In Zanthoxylum L. And Substitute's Filter

In this paper.using the fruits of Z. Schinifolium sieb. et zucc as raw materials, purified of numb-taste components substances, and to find alternatives to numb-taste substances. Then use alternatives, the quantities of numb-taste components from Zanthorylum bungenum were inspected by HPLC, GC and ultraviolet spectrometer.1 The technology of separating and purifying numb-tasted components:Zanthoxylm L.→Zanthorylum bungenum resin→separate in dry silica gel column with contrary-direction methods→silica column chrmatography→purified by pre-HPLC→TLC,GC identify purity→numb-tasted components standard2 By separated in dry silica gel column with contrary-direction methods.Zanthorylum bungenum resin is divided into eight parts. Presented in the silica gel column with 8 ribbon, the ribbon color from the bottom to top were brown, green, yellow, white, light green, light yellow, gray-green, ink green, orange and yellow. Measured 8 parts' leaching liquor at 254nm absorbance, numb-tasted components concentrated in the 2 and 3 part..3 Identified crystal D2 by thin-layer chromatography.there are only one pot on the thin-layer and the Rf value is 0.32. Numb-tasted components separated in dty silica gel column with contrary-direction methods there are three pots on the thin-layer and the Rf value is 0.32,0.75,0.78. Numb-tasted components in resin diluent's Rf value is 0.32,0.6,0.75,0.78,0.79.4 Creening the unsaturated long-chain fatty acid amide which has similar structure of numb-tasted components, and under the 254 has maximum absorbance.At last decided the substitutes are substance A,substance B.substance C.5 The use of HPLC for numb-tasted components substitute to establish a quantitative detection method, by calculating the substance A's conversion factor f is 0.1404 and substance C's is 0.4256. Conditions:70% methanol-water concentration elution, analytical HC-C18 column. Using numb-tasted components standard and two substitutes calculate the 4 sample's content of numb-tasted components, RSD values were less than 5%. The method is reliable, accuracy and sensitivity.6 The use of GC for numb-tasted components substitute to establish a quantitative detection method, by calculating the substance A's conversion factor f is 1.4636 and substance C's is 2.4294. Conditions:column temperature 150℃-250℃, heating rate of 5℃/min, DB-1 type column. Using numb-tasted components standard and two substitutes calculate the 4 sample's content of numb-tasted components, RSD values were less than 5%. The method is reliable, accuracy and sensitivity.7 Using ultraviolet spectrophotometer for numb-tasted components substitute to establish a quantitative detection method, by calculating the substance B's conversion factor f is 0.0925 and substance C's is 0.2516. Conditions:UV-2450 UV visible spectrophotometer and quartz cuvette. Using numb-tasted components standard and two substitutes calculate the 4 sample's content of numb-tasted components. RSD values were less than 5%. The method is reliable, accuracy and sensitivity.