摘要
本文对花椒麻味物质的三种提取方法：水蒸汽蒸馏法，有机溶剂提取法，超临界CO2萃取法进行比较，并且对花椒的产业化进行了概述。
The paper focuses on the three extraction methods of numb-taste components from water steam distillation, solvent extraction, and supercritical fluid extraction. The industrialization of was also reviewed.
关键词
花椒麻味素
提取方法
深加工
Numb-taste components
Extraction method
Deep processing
