Research progress in the numb-taste components of Zanthoxylum (Rutaceae)

ZHOU Ting; PU Biao; JIANG Huan-xiao

doi:10.13386/j.issn1002-0306.2014.10.076

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Science and Technology of Food Industry > 2014 > (10): 385-388. > DOI: 10.13386/j.issn1002-0306.2014.10.076

ZHOU Ting, PU Biao, JIANG Huan-xiao. Research progress in the numb-taste components of Zanthoxylum (Rutaceae)[J]. Science and Technology of Food Industry, 2014, (10): 385-388. DOI: 10.13386/j.issn1002-0306.2014.10.076

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Research progress in the numb-taste components of Zanthoxylum (Rutaceae)

College of Food Science, Sichuan Agricultural University

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Received Date: October 10, 2013

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Abstract

Abstract

The genus Zanthoxylum is commonly used in dishes as one of the eight cuisine condiments and seasonings as well as a tradition medicinal plant for bacteriostasis, narcosis, exciting, and so on. Unsaturated aliphatic acid amides in Zanthoxylum species are a sort of important active substances. The chemical constituents, the physiological mechanisms underlying paresthesias and extraction and separation methods of these alkylamides were summarized in this article. It also expected the developing prospect of the numb-taste components.
- the numb-taste components,
- alkylamides,
- chemical constituents,
- extraction methods

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Research progress in the numb-taste components of Zanthoxylum (Rutaceae)

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