The Preparation Of Numb-taste Component Of Zanthoxylum Bungeanum Maxim.and Content Determination Of Numb-taste Components

Zanthoxylum bungeanum Maxim.,a number of Rutaceae family,is widely distributed in the area of Sichuan,Gansu,and Chongqing provinces of China.As China's traditional spices and herbs,Zanthoxylum bungeanum Maxim.has a very long history.It is one of the commonly used features condiments.Spiciness and numb taste is the main characters of its flavors as well as the key indicators of quality evaluation.The standardized method of evaluating pungency has not been established at present.In this paper,eight compounds were isolated from the pericarp of Zanthoxylum bungeanum Maxim,by a variety of means of separation,including silica gel column chromatography,the high pressure preparative liquid chromatography,the RP-C18 column chromatography.and so on.Their structures were identified by spectroscopic investigation including 1H-NMR?13C-NMR experiments.and chemical analyses.They are:7-methoxy coumarin(1),(E)-7-hydroxy-3,7-dimethylocta-1,5-dien-3-ylacetate(2),meth-yl(E)-3-(4-hydroxyphenyl)acrylate(3),diplofuranone A(4),lanyulactone(5)(10RS,11RS)-(2E,6Z,8E)-10,11-dihydroxy-N-(2-hydroxy-2-methylpropyl)-2,6,8-dodecatrienamide(6),6,11-dihydroxy-N-(2-hydroxy-2-methylp-ropyl)-2,7,9-dodecatrienamide(7),hydroxy-?-sans-hool(8)Compounds 2?3?4?5 were isolated from this plant for the first time.As the same time,this paper established a method for preparation of hydroxy-?-sanshool through a series of purification methods.The hydroxy-?-sanshool as a standard substance for the determination of the content of numb-taste substances in Zanthoxylum bungeanum Maxim.The HPLC method was built to measure hydroxy-?-sanshool or numb-taste substa-nces in Zanthoxylum bungeanum Maxim.YMC-Pack ODS-A Column(4.6 mm×250 mm,5?m)was adopted,mobile phase:45%acetonitrile,flow rate:0.7mL/min,column tempe-rature:35?,detection wavelength:266nm.Using external standard method to calculate the content of hydroxy-?-sanshool or numb-taste substance in Zanthoxylum bungeanum Maxim.This paper established the method for determinating the content of hydroxy-?-sans-hool or numb-taste components,it's simple and accurate with good reproducibility,can be more comprehensive to reflect the numb-taste quality of Zanthoxylum bungeanum Maxim.