研究汉源产红花椒叶和果皮中酰胺类物质的成分组成。通过高效液相色谱法(HPLC)和液相色谱-质谱联用(LC-MS )进行定性、定量分析。实验测得花椒叶中的酰胺类物质有：羟基-α-山椒素(0.034%)、羟基-β-山椒素(0.003%)和羟基-γ-山椒素(0.003%)；花椒果皮中的酰胺类物质有：羟基-α-山椒素(2.2%)、羟基-β-山椒素(0.01%)、羟基-γ-山椒素(5.14%)和花椒素(0.043%)。以上结果表明：花椒叶中含有与果皮中类似的麻味物质成分，可以作为新型食品资源和调味料。%The obj ective of this study is to investigate the pungent components from Zanthoxylum bungeanumleaves and Zanthoxylumbungeanum pericarps in Hanyuan region of China.The qualitative and quantitative analysis of the main alkylamides are performed by HPLC and LC-MS.Hydroxy-ε-sanshool,hydroxy-α-sanshool,hydroxy-β-sanshool and hydroxyl-γ-sanshool are identified from the extracts of Zanthoxylum bungeanum leaves,and their content is 0.001%,0.034%,0.003% and 0.003% respectively.Besides,five main alkylamides are identified in the extracts of Zanthoxylum bungeanum pericarps including hydroxy-ε-sanshool, hydroxyl-α-sanshool, hydroxyl-β-sanshool, hydroxyl-γ-sanshool and bungeanool,and their content is 0.036%,2.2%,0.01%,5.14% and 0.043% respectively.The above result suggests that Zanthoxylumbungeanum leaves can be used as a new source of food and food flavoring.
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