Study on the inspection methods of numb-taste components in Zanthoxylum L.

The numb-taste components of Z. Schinifolium sieb. et zucc were quantitatively detected by gas chromatography, high performance liquid chromatography and the spectrophotometer methods.At the same time, detecting technology index of three methods and the effect of actual detection were compared.The results showed that three methods had their advantages and disadvantages in practical application.Gas chromatography and high performance liquid chromatographic methods were superior to the spectrophotometer method from the technical indicators to analysis. The first two methods were more accurate than the spectrophotometer method in the detection of real samples. However, the use cost of the spectrophotometer method would be lower than the detection method of the first two methods.Through the analysis of the significant difference of the three methods found that there were different in the detection of different samples.The reasonable method would be choose by comparison of the accuracy and economy in the actual application.