T/CQAAS 007-2023 Active

Main Technical Content: 3. Terms and Definitions The following terms and definitions apply to this document. 3.1 Sichuan pepper products Products produced by crushing, extraction, and freezing processes from Sichuan pepper. These include Sichuan pepper powder, Sichuan pepper oil, preserved Sichuan pepper, and Sichuan pepper oil resin, among others, which are processed from Sichuan pepper as raw material. 3.2 Sichuan pepper amides The main components of Sichuan pepper's numbing flavor, including hydroxy-α-zanthoxylate, hydroxy-β-zanthoxylate, hydroxy-γ-zanthoxylate, and hydroxy-ε-zanthoxylate. 4. Principle The main components of Sichuan pepper's numbing flavor include hydroxy-α-zanthoxylate, hydroxy-β-zanthoxylate, hydroxy-γ-zanthoxylate, and hydroxy-ε-zanthoxylate. After extracting the amide components from the sample with methanol, the substances are separated by a C18 liquid chromatography column and identified and confirmed using a SHIMADZU LC-MS8050 system. The numbing flavor components are measured using an external standard method based on the UV detection peak area at 270nm. 5. Basic Requirements for Color Sorters 5.1 Reagents and Equipment 5.1.1 Methanol: chromatographically pure. 5.1.2 Acetonitrile: chromatographically pure. 5.1.3 Glacial acetic acid: analytically pure. 5.1.4 Water: purified water. 5.1.5 Hydroxy-α-zanthoxylate standard: purity greater than 95%. 5.1.6 Micro-porous filter membrane: organic phase membrane with a pore size of 0.2μm. 5.2 Instrumentation 5.2.1 Liquid chromatography-triple quadrupole mass spectrometry system: LC-MS8050 from SHIMADZU Japan. 5.2.2 Chromatography column: Shim-pack GIST C18 (2.1 × 50mm, 2μm). 5.2.3 Ultrasonic cleaner: SB-4200 DTD from Ningbo Xinzhi Biotech Co., Ltd. 5.2.4 Analytical balance: sensitivity 0.0001g. 5.2.5 High-speed pulverizer: rotational speed ≥ 10000rpm. 5.2.6 High-speed centrifuge: ≥ 4500rpm. 6. Instrument Reference Conditions 6.1 Chromatography conditi