A Simple and Rapid High-Performance Liquid Chromatography Method for Preparation and Content Detection of the Mainly Numbing Taste Substances of Zanthoxylum bungeanum Maxim.

Wang, Zixu; Liu, Yue; Sun, Guoqing; Yang, Liu; Huang, Shuai; Chen, Lin; Zhou, Xianli

Wang, Zixu; Liu, Yue; Sun, Guoqing; Yang, Liu; Huang, Shuai; Chen, Lin; Zhou, Xianli.

Afiliación

Wang Z; School of Life Science and Engineering, Southwest Jiaotong University, Chengdu 610031, Sichuan, P.R. China.
Liu Y; School of Life Science and Engineering, Southwest Jiaotong University, Chengdu 610031, Sichuan, P.R. China.
Sun G; School of Life Science and Engineering, Southwest Jiaotong University, Chengdu 610031, Sichuan, P.R. China.
Yang L; School of Life Science and Engineering, Southwest Jiaotong University, Chengdu 610031, Sichuan, P.R. China.
Huang S; School of Life Science and Engineering, Southwest Jiaotong University, Chengdu 610031, Sichuan, P.R. China.
Chen L; School of Life Science and Engineering, Southwest Jiaotong University, Chengdu 610031, Sichuan, P.R. China.
Zhou X; Affiliated Hospital of Southwest Jiaotong University & The Third People Hospital of Chengdu, 82 Qinglong Street, Qingyang District, Chengdu 610031, Sichuan, P.R. China.

J Chromatogr Sci ; 2023 Nov 16.

Article en En | MEDLINE | ID: mdl-37974461

Palabras clave

HPLC method; Hydroxyl-α-sanshool; Numbing taste substances; Zanthoxylum bungeanum Maxim

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Chromatogr Sci Año: 2023 Tipo del documento: Article Pais de publicación: Estados Unidos

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