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Extraction, Purification and Composition Analysis of the Numb-Taste Components of Zanthoxylum

LUO Kai，HU Jiang，HUANG Xiu-fang，WANG Hong-wei，KAN Jian-quan   

  1. 1. Chongqing Agro-product Processing and Technology Important Laboratory, College of Food Science, Southwest University,Chongqing 400716, China；2. School of Life Science and Engineering, Chongqing Three Gorges University, Chongqing 404000, China
  • Online:2013-12-25 Published:2014-01-03

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Abstract:

Soxhlet extraction coupled with counter-current dry-column chromatography was used to extract and purify the
numb-taste components of Zanthoxylum oleoresin. The extraction efficiency and the volatile flavor components of extracts
were analyzed by gas chromatography-mass spectrometry (GC-MS). The results showed that the concentration of
numb-taste components of Zanthoxylum oleoresin increased from 27.63% to 88.33% after Soxhlet extraction and further to
95.50% after counter-current dry-column chromatography.