花椒风味成分研究与产品开发现状

Research and Development Situation of Zanthoxylum bungeanum Flavor Component and Products

本文章综述了近年来国内外花椒风味物质的化学组分、提取方法、药理作用的最新研究成果与进展,介绍了花椒风味成分的产品开发状况,并进一步展望了花椒研究的前沿与前景。

The process and research development on the chemical constituent, extraction methods and medicinal functions of the Zanthoxylum bungeanum flavor component in recent years had been described in this paper. Meanwhile, the status quo and prospects about the Zanthoxylum bungeanum and its flavor component was introduced.