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Original Articles

PREPARATIVE SEPARATION AND PURIFICATION OF ALKYLAMIDES FROM ZANTHOXYLUM BUNGEANUM MAXIM BY HIGH-SPEED COUNTER-CURRENT CHROMATOGRAPHY

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Pages 2640-2652 | Published online: 01 Dec 2011

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Xingbao Tao, Wei Peng, Dashuai Xie, Chongbo Zhao & Chunjie Wu. (2017) Quality evaluation of Hanyuan Zanthoxylum bungeanum Maxim. Using computer vision system combined with artificial neural network: A novel method. International Journal of Food Properties 20:12, pages 3056-3063.
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Yanfeng He, Chenxu Ding, Xiaoyan Wang, Honglun Wang & Yourui Suo. (2015) Using Response Surface Methodology to Optimize Countercurrent Chromatographic Separation of Polyphenol Compounds from Fenugreek (Trigonella foenum-graecum L.) Seeds. Journal of Liquid Chromatography & Related Technologies 38:1, pages 29-35.
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Articles from other publishers (30)

Rui Wang, Chaolong Rao, Qiuyan Liu & Xiong Liu. (2023) Degradation and Transformation Mechanisms of Zanthoxylum Alkylamides Exposed to UVB Light. Foods 12:24, pages 4392.
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Bei Wang, Wei Wu, Jing Liu, Olugbenga P. Soladoye, Chi-Tang Ho, Yuhao Zhang & Yu Fu. (2023) Flavor mystery of spicy hot pot base: Chemical understanding of pungent, numbing, umami and fragrant characteristics. Trends in Food Science & Technology 139, pages 104137.
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Tian Han, Tong Ling, Zhuo Fu & Xueli Cao. (2023) Development of a general separation strategy by countercurrent chromatography using sanshools from Zanthoxylum bungeanum oleoresin as a case study . Journal of Separation Science 46:14.
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Xiaoyan Hou, Yu Zhang, Zixin Peng, Chaowei Li, Qiang Cui, Anjun Chen, Zhiqing Zhang, Xuequan Gu, Xiang Zhu & Jianlong Li. (2023) Fingerprinting of hydroxyl-sanshools in fried pepper oils by HPLC-DAD in combination with chemometrics. LWT 183, pages 114935.
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Jinxi Cheng, Xiaoyan Hou, Qiang Cui, Guanghui Shen, Shanshan Li, Qingying Luo, Man Zhou, Hong Chen & Zhiqing Zhang. (2023) Separation and Purification of Hydroxyl-α-Sanshool from Zanthoxylum armatum DC. by Silica Gel Column Chromatography. International Journal of Molecular Sciences 24:4, pages 3156.
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Wenjing Niu, Honglei Tian & Ping Zhan. (2022) The Effects of Pepper (Zanthoxylum bungeanum) from Different Production Areas on the Volatile Flavor Compounds of Fried Pepper Oils Based on HS-SPME–GC–MS and Multivariate Statistical Method. Molecules 27:22, pages 7760.
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Asmaa Abbas, Colin W. Wright, Nagwa El-Sawi, Tapani Yli-Mattila & Anssi M. Malinen. (2022) A methanolic extract of Zanthoxylum bungeanum modulates secondary metabolism regulator genes in Aspergillus flavus and shuts down aflatoxin production. Scientific Reports 12:1.
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Jingjing Luo, Jingxuan Ke, Xiaoyan Hou, Shanshan Li, Qingying Luo, Hejun Wu, Guanghui Shen & Zhiqing Zhang. (2022) Composition, structure and flavor mechanism of numbing substances in Chinese prickly ash in the genus Zanthoxylum: A review. Food Chemistry 373, pages 131454.
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Nuernisa Kasimu, Danmeng Yu, Leiwen Sun, Ruofei Zheng & Dongmei Wang. (2021) Development of 1 H‐NMR methods for quantitative determination of alkylamides in Zanthoxylum bungeanum and quality evaluation based on its fingerprint . Journal of Food Science 86:9, pages 3951-3963.
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Gongshun Yang, Edgar ChambersIVIV & Hongwei Wang. (2020) Flavor lexicon development (in English and Chinese) and descriptive analysis of Sichuan pepper. Journal of Sensory Studies 36:2.
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Mingxing Liu, Jianhong Liu, Clement Atzberger, Ya Jiang, Minfei Ma & Xunmei Wang. (2021) Zanthoxylum bungeanum Maxim mapping with multi-temporal Sentinel-2 images: The importance of different features and consistency of results. ISPRS Journal of Photogrammetry and Remote Sensing 174, pages 68-86.
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Yuanlong Chi, Yanglong Deng, Shenghui Pu, Yao Ren, Zhifeng Zhao & Qiang He. (2021) Ultrasound-assisted enzymatic extraction of hydroxy-sanshool compounds from the hydrodistillation residue of two Sichuan peppers: optimization, quantification and pungent taste contribution evaluation. RSC Advances 11:8, pages 4547-4554.
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Jingmiao Li, Siqiao Li, Lijuan Kong, Lihua Wang, Anzhi Wei & Yulin Liu. (2020) Genome survey of Zanthoxylum bungeanum and development of genomic-SSR markers in congeneric species . Bioscience Reports 40:6.
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Yao Li & Jianquan Kan. (2020) Separation and determination of alkylamides from prickly ash powder using molecularly imprinting technique. Journal of Food Composition and Analysis 86, pages 103387.
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Zhaochen Wu, Wei Wang, Leiwen Sun, Anzhi Wei & Dongmei Wang. (2020) Accumulation and biosynthesis of hydroxyl-α-sanshool in varieties of Zanthoxylum bungeanum Maxim. by HPLC-fingerprint and transcriptome analyses. Industrial Crops and Products 145, pages 111998.
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Mingxue Li, Ligai Bai, Shan Peng, Fanrong Sun, Laisen Wang, Haiyan Liu & Hongyuan Yan. (2019) Simple quantitative analytical methods for the determination of alkaloids from medicinal and edible plant foods using a homemade chromatographic monolithic column. Journal of Chromatography B 1128, pages 121784.
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Zhihua Li, Jin Jeon, So Young Kwon, Rui Huang & Hyung-Hee Baek. (2018) Characterization and Evaluation of Changes in the Aroma-Active Components in Szechuan Pepper (Zanthoxylum bungeanum Maxim) Under Different Cooking Temperatures Using Gas Chromatography-Olfactometry. Chemosensory Perception 12:1, pages 32-39.
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Lu‐Lu Zhang, Lei Zhao, Hou‐Yin Wang, Bo‐Lin Shi, Long‐Yun Liu & Zhong‐Xiu Chen. (2018) The relationship between alkylamide compound content and pungency intensity of Zanthoxylum bungeanum based on sensory evaluation and ultra‐performance liquid chromatography‐mass spectrometry/ mass spectrometry (UPLC‐MS/MS) analysis . Journal of the Science of Food and Agriculture 99:4, pages 1475-1483.
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Jingxuan Ke, Yuan Qu, Shanshan Li, Guanghui Shen, Anjun Chen, Qingying Luo, Xingyan Liu, Hejun Wu, Meiliang Li, Biao Pu, Meng Ye & Zhiqing Zhang. (2018) Application of HPLC fingerprint based on acid amide components in Chinese prickly ash (Zanthoxylum). Industrial Crops and Products 119, pages 267-276.
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Huan Zhang, Xuelin Zhou, Marcus Ho-Yin Wong, Ka-Yi Man, Wing-Kwan Pin, John Hok-Keung Yeung, Yiu-Wa Kwan, George Pak-Heng Leung, Pui-Man Hoi, Simon Ming-Yuen Lee, Chi-On Chan, Daniel Kam-Wah Mok, Peter Hoi-Fu Yu & Shun-Wan Chan. (2017) Sichuan pepper attenuates H 2 O 2 -induced apoptosis via antioxidant activity and up-regulating heme oxygenase-1 gene expression in primary rat hepatocytes . Journal of Food Biochemistry 41:6, pages e12403.
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Mengmeng Zhang, Jiaolong Wang, Lei Zhu, Tao Li, Weidong Jiang, Juan Zhou, Wei Peng & Chunjie Wu. (2017) Zanthoxylum bungeanum Maxim. (Rutaceae): A Systematic Review of Its Traditional Uses, Botany, Phytochemistry, Pharmacology, Pharmacokinetics, and Toxicology. International Journal of Molecular Sciences 18:10, pages 2172.
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Hongyang Wu, Tailing Jiang, Xiaohua Dong, Guanghui Shen, Shanshan Li & Zhiqing Zhang. (2016) Purification and Characterization of Angiotensin-I Converting Enzyme Inhibitory Peptides from Prickly Ash ( Zanthoxylum bungeanum Maxim) Seed Protein Hydrolysates . International Journal of Food Engineering 12:4, pages 333-342.
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Tao Guo & Yong-Hui Li. (2016) Determination of four lignanoids in roots, stems and leaves of Zanthoxylum armatum DC by HPLC-DAD with HPLC-ESI–QTOF-MS confirmation. Journal of Analytical Chemistry 71:5, pages 527-533.
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David A. Bolliet. 2016. Chemesthesis. Chemesthesis 185 226 .
J. Brent Friesen, James B. McAlpine, Shao-Nong Chen & Guido F. Pauli. (2015) Countercurrent Separation of Natural Products: An Update. Journal of Natural Products 78:7, pages 1765-1796.
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Shijing Feng, Tuxi Yang, Xiao Li, Lv Chen, Zhenshan Liu & Anzhi Wei. (2015) Genetic relationships of Chinese prickly ash as revealed by ISSR markers. Biologia 70:1, pages 45-51.
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Yujuan Zhang, Dongmei Wang, Lina Yang, Dan Zhou & Jingfang Zhang. (2014) Purification and Characterization of Flavonoids from the Leaves of Zanthoxylum bungeanum and Correlation between Their Structure and Antioxidant Activity. PLoS ONE 9:8, pages e105725.
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Vishal Kumar, Shiv Kumar, Bikram Singh & Neeraj Kumar. (2014) Quantitative and structural analysis of amides and lignans in Zanthoxylum armatum by UPLC-DAD-ESI-QTOF–MS/MS. Journal of Pharmaceutical and Biomedical Analysis 94, pages 23-29.
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Zhi-Feng Zhao, Rui-Xue Zhu, Kai Zhong, Qiang He, Ai-Min Luo & Hong Gao. (2013) Characterization and Comparison of the Pungent Components in Commercial Zanthoxylum bungeanum Oil and Zanthoxylum schinifolium Oil . Journal of Food Science 78:10, pages C1516-C1522.
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