Hydroxy-α-sanshool assay

Hydroxy-α-sanshool is a characteristic active compound of Sichuan pepper (Zanthoxylum spp.), responsible for the tingling and numbing sensation typical of this spice. It is also being studied for its effects on sensory channels and its potential applications in nutrition, sensory cosmetics, and flavor formulations.

The determination of hydroxy-α-sanshool is primarily performed by high-performance liquid chromatography (HPLC), often coupled with UV detection or LC-MS for precise quantification, even in complex matrices such as botanical extracts or processed food products. This analysis allows for the standardization of extracts, the characterization of innovative sensory ingredients, and the optimization of functional or culinary formulations.

At YesWeLab , we collaborate with a carefully selected network of laboratories, most of which are certified and/or accredited (ISO 17025, COFRAC, etc.). These laboratories are chosen based on your specific needs, the matrices to be analyzed, and the required analytical techniques or methods.
If you have any particular requirements, please do not hesitate to specify them in your request: our scientific team will do everything possible to respond accurately and promptly.
Since 2020, numerous manufacturers, distributors, and engineering firms have entrusted us with the management of their analyses, sending us their samples through our digital platform.
To learn more or submit a specific request, contact our team today.