花椒麻味物质的提取分离及其组分分析

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

采用索氏抽提法结合逆流干柱层析法对花椒油树脂中的花椒麻味物质进行提取和分离,并通过气相色谱-质谱联用法对其提取分离效果和组分进行分析。结果表明:索氏抽提可以使花椒油树脂中花椒麻味物质的相对含量从27.63%提高到88.33%,逆流干柱层析进一步分离使花椒麻味物质相对含量达到95.50%。

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.