Study on the change of numb-taste components in zanthoxylum-oil-containing spices

Objective:To lay the groundwork for the industrial production of zanthoxylum-oil-containing spices.Methods:The change of numb-taste components in zanthoxylum-oil-containing spices storaged at different conditions was researched with high performance liquid chromatography (HPLC) methods.Results:The contents of numb-taste components just lost less than 8% within three months.Conclusion:It was feasible that zanthoxylum-oil-containing spices made with mechanical extrusion method was applied to the market.