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Hydroxy-sanshool compounds were extracted from the hydrodistillation residue of  Z. bungeanum  Maxim. pericarp and  Z. armatum  DC. pericarp by using ethanol–water extraction and extractions assisted with (i) enzymes, (ii) ultrasound, and (iii) enzymes and ultrasound.

rsc advances

Ultrasound-assisted enzymatic extraction of hydroxy-sanshool compounds from the hydrodistillation residue of two Sichuan peppers: optimization, quantification and pungent taste contribution evaluation