The pungency of Chinese pepper (Zanthoxylum bungeanum) is mainly attributed to the alkylamides contained therein. However, the quantitation and application of these alkylamides are hindered by the lack of commercially available standards. Herein, five alkylamides mainly responsible for the pungency of Z. bungeanum were quantified in 31 batch samples of this plant by high-performance liquid chromatography-mass spectrometry and quantitative analysis of multi-components by a single marker (QAMS) to reveal significant differences in composition distribution according to the sample source. The two methods employed for this purpose, namely an external standard method and QAMS, were shown to be consistent, as the corresponding standardized mean difference was below 5.0%. Thus, the developed QAMS method was concluded to be a promising alternative for the comprehensive and effective quality control of Z. bungeanum from different sources.
Keywords: Pungency sensation; QAMS; Quantitative analysis; Zanthoxylum bungeanum.
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