α-山椒素（N-(2-甲基丙基)-2E,6Z,8E,10E-十二碳四烯酰胺）是一种有机化合物，化学式为C16H25NO。它可由2E,6Z,8E,10E-十二碳四烯酸和异丁胺为原料反应制得。[2]它和羟基-α-山椒素共存于四川花椒中，是其麻辣味的来源。[3]
史高维尔指标
α-山椒素与其它物质史高维尔指标对比：[3]
| 化合物 |
史高维尔指标
|
| 辣椒素 |
16 000 000
|
| 6-姜烯酚 |
160 000
|
| 胡椒碱 |
100 000
|
| α-山椒素 |
80,000-110,000
|
| [6]-姜辣素 |
60 000
|
| 羟基-α-山椒素 |
16 000-22 000
|
参考文献
- ^ L. Crombie. 574. Amides of vegetable origin. Part I. Stereoisomeric N-isobutylundeca-1 : 7-diene-1-carboxyamides and the structure of herculin. Journal of the Chemical Society (Resumed). 1952: 2997 [2021-11-17]. ISSN 0368-1769. doi:10.1039/jr9520002997 （英语）.
- ^ Akira Nakamura, Kazuki Mimaki, Ken-ichi Tanigami, Tomohiro Maegawa. An Improved and Practical Method for Synthesizing of α-Sanshools and Spilanthol. Frontiers in Chemistry. 2020-03-17, 8 [2021-11-17]. ISSN 2296-2646. PMC 7090093
. PMID 32258001. doi:10.3389/fchem.2020.00187.
- ^ 3.0 3.1 Etsuko Sugai, Yasujiro Morimitsu, Yusaku Iwasaki, Akihito Morita, Tatsuo Watanabe, Kikue Kubota. Pungent Qualities of Sanshool-Related Compounds Evaluated by a Sensory Test and Activation of Rat TRPV1. Bioscience, Biotechnology, and Biochemistry. 2005-01, 69 (10): 1951–1957 [2021-11-17]. ISSN 0916-8451. doi:10.1271/bbb.69.1951. （原始内容存档于2021-11-17） （英语）.
