中文摘要：

采用高速逆流色谱从花椒萃取物中纯化花椒麻味素标准品。模拟厨房水煮、油煎条件，高效液相色谱外标法定量分析，研究了水煮、热油处理对花椒麻味素含量的影响。结果表明，热油处理时花椒麻味素的浸出量远高于水煮，但其热损失也大；随着水煮或热油处理的时间增长，萃取出的花椒麻味素量均呈现先增加后减小的趋势；油温升高，花椒麻味素损失显著增大，油温控制在〈190℃较好。传统烹饪中，水煮1．5h较好，煮出的麻味物质含量高；热油处理时油温150-180℃时间0．5h较好，油液中麻味物质含量高。

英文摘要：

The tingling - taste components of hydroxyl - sanshools were purified from the extracting of paprika Zanthoxy- lure Bungeanum Maxim. by high - speed counter - current chromatography. To simulate the traditional Chinese cooking process, the Zanthoxylum Bungeanum Maxim. was added in boiling water for different hours or hot oil in different tem- peratures and different hours. The tingling - taste components changes in paprika and in the liquid of water or oil were quantified by HPLC using the pure tingling - taste components as the external standard. The conclusions were ： （ 1 ） the tingling - taste components extracted more by hot oil than by boiling water. （ 2 ） With the increase of processing hours in boiling water or in hot oil, the content of tingling - taste components extracted in the liquid of water or oil was first up then down. （ 3 ） With the increase of temperature of hot oil, the amount of tingling - taste components extrac- ted in the oil was significantly reduced, it＇ s better to control the hot oil temperature below 190℃. （4） It seemed that for the traditional Chinese cooking practice, handling 1.5h by boiling -water or 150 - 180℃ and 0. 5h by hot oil was optimal to extract the tingling - taste substances in the pericarps of Zanthoxvlum Bungeanum Maxim.