College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China.
Anal Methods. 2024 Feb 22;16(8):1196-1205. doi: 10.1039/d3ay02015k.
In the present study, an efficient and rapid method for the preparation of high-purity typical alkylamides from () pericarps using medium-pressure liquid chromatography (MPLC) was developed. Under the optimized conditions using a mobile phase of methanol : water (70 : 30, v/v) at a flow rate of 25 mL min and one run for 30 min, hydroxy-α-sanshool with a purity of 97.85% could be obtained. Sensory evaluation and electronic tongue analysis of the hydroxyl-α-sanshool were performed, and the aftertastes of bitterness and astringency were found to be more representative of the compounds in Chinese prickly ash that causes numbness, which has not been reported in the literature before. An electronic tongue prediction model for the evaluation of numbing intensity was established: = 20.452 - 7.594 - 2.876, = 0.973, where is a sensory evaluation value based on the 15 cm linear scale method and and are the aftertastes from astringency and bitterness, respectively. The evaluation model can be used for the evaluation of the numbing intensity of amides of .
在本研究中,开发了一种使用中压液相色谱(MPLC)从()果皮中高效快速制备高纯度典型烷基酰胺的方法。在使用甲醇:水(70:30,v/v)为流动相、流速为 25 mL min 和 1 次运行 30 min 的优化条件下,可以获得纯度为 97.85%的羟基-α-山椒素。对羟基-α-山椒素进行了感官评价和电子舌分析,发现苦味和涩味的回味更能代表花椒中引起麻木的化合物,这在以前的文献中没有报道过。建立了一种用于评价麻木强度的电子舌预测模型:=20.452-7.594-2.876,=0.973,其中是基于 15 cm 线性标度法的感官评价值,和分别是涩味和苦味的回味。该评价模型可用于酰胺类化合物麻木强度的评价。