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 rigorously 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 analytical techniques or methods required.
If you have any specific requirements, please do not hesitate to specify them when submitting your request: our scientific team makes every effort to respond accurately and responsively.
Since 2020, many manufacturers, distributors, and design offices have trusted us to manage their analyses, entrusting us with their samples via our digital platform.
To find out more or submit a specific need, contact our team now.