花椒麻味物质的研究进展  

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

作　　者：周婷[1] 蒲彪[1] 姜欢笑[1] 

机构地区：[1]四川农业大学食品学院,四川雅安625014

出　　处：《食品工业科技》2014年第10期386-388,400,共4页Science and Technology of Food Industry

摘　　要：花椒既是一种常用的食品调味料,被誉为"八大调味品"之一,又是一味传统中药,具有抑菌、麻醉和兴奋等作用。其中不饱和脂肪酸酰胺是重要的活性成分,也是花椒呈麻味的主要成分。文章介绍了花椒麻味物质的化学成分,呈味机理和提取分离方法的研究进展,并对今后花椒麻味素的应用和研究方向进行了展望。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.

关 键 词：花椒麻味物质 酰胺类 化学成分 提取方法 

分 类 号：TS264[轻工技术与工程—发酵工程]