| This paper introduced the research advances of Zanthoxylum L. and numb-taste components, and studied the conditions of extracting and separating and purifying numb-taste components from dahongpao of Hancheng in Shannxi province, obtained a practical process finally. Furthermore, the numb-taste component from this experiment was analyzed qualitatively with some analytic methods and its structure was explainded.The conclusions obtained were as follows:The experiment used supercritical CO2 method to extract numb-taste component from Zanthoxylum L. peels. The optimum technological conditions for extracting numb-taste component were assured by the indexes of absorbance:extraction pressure was 30MPa, extraction temperature was 45℃and the flow rate of CO2 was 16 L/h.Based on the extraction process, the refinement process of numb-taste component was brought up. The optimum technological conditions for refining numb-taste component were assured by the indexes of absorbance:the best removal technological conditions of impurity with cold petroleum ether were as follows:the ratio of solid versus liquid was 1:3, the removal time was 2h; the best refinement technological conditions with hot petroleum ether were as follows:the ratio of solid versus liquid was 1:4, the refinement time was 4h and the refinement temperature was 50℃.Because of the numb-taste component from refinement process contained some other compositions also, the experiment used silica gel column chromatography to purify it. The best conditions were as follows:the eluent was chloroform: methanol:water= 9:1:0.2, elution rate was 2.0mL/min. The process got two different eluates finally. The first eluate couldn't form a crystal. The second eluate could get a white needles crystal with petroleum ether at-5℃.Finally, the crystal's structure was determined by IR and MS detection methods, its molecular weight was 291, the chemical name was 2'-hydroxy-N-isobutyl-2,4,8,11- tetradecane-butylene amide.
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