花椒酰胺是花椒中重要的活性成分，是花椒呈麻味的主要成分，暂称花椒麻味素。
As a kind of important active substance, fagaramide is the main component that tastes numb.
研究结论如下：实验提出了以花椒果皮为原料，采用超临界CO2萃取技术对花椒麻味物质进行萃取的工艺。
The conclusions obtained were as follows:The experiment used supercritical CO2 method to extract numb-taste component from Zanthoxylum L. peels.
这是一道热气腾腾的鸳鸯火锅：一边是奶油色的鸡汤，另一边是滚烫的红辣椒油，里面尽是辣椒和麻麻的四川花椒。
This is a huge steaming pot of soup divided into two sections: One has cream-colored chicken broth; the other is fiery-red oil full of chili peppers and numbing Sichuan peppercorns.
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