关于花椒中麻味物质“花椒素”的考证  

Textual Research on "Huajiaosu" in Zanthoxyli pericarpium

作　　者：祝磊 黎江华[1] 刘玉杰[1] 陈茜 吴纯洁[1,2] 余凌英 

机构地区：[1]成都中医药大学药学院,成都611137 [2]国家中医药管理局中药炮制技术重点研究室,成都611731

出　　处：《中国调味品》2018年第3期173-177,共5页China Condiment

基　　金：中药饮片关键技术创新团队(16TD0014)

摘　　要：文章考证了药食两用之品花椒中的花椒素,通过文献收集整理得出花椒素所指代的不同物质,辨析了花椒素名称的混用情况。并依据天然化合物的命名及其俗名的命名原则、天然调味品中麻辣味物质的命名规律及中药中相关"素"的命名规律,提出以花椒中代表性麻味物质羟基-α-山椒素为花椒素正名的建议,为花椒素的进一步开发研究和花椒品质标准的进一步完善提供了借鉴。The article studies the name of Huajiaosu in Zanthoxyli pericarpium of pharmaceutical and food resource. We collect the different materials indicated by Huajiaosu through literature collection, analyze the mixed situation of the name of Huajiaosu. Based on the naming of natural compounds and the naming rules of their common names, according to the nomenclature of natural compounds and their nomenclature, the naming rules of spicy substances in natural spices and the naming rules of related ＂Su＂ in traditional Chinese medicine are discussed. In this paper, the suggestion for the proper name of hemp-flavor substance hydroxyl-α-sanshool in Zanthoxyli pericarpium is presented, which has provided the reference for the further development of Huajiaosu and the further improvement of the quality standard of Zanthoxyli pericarpium.

关 键 词：花椒 花椒素 麻味物质 命名 考证 

分 类 号：TS202.1[轻工技术与工程—食品科学]