α-山椒素（N-(2-甲基丙基)-2E,6Z,8E,10E-十二碳四烯醯胺）是一種有機化合物，化學式為C16H25NO。它可由2E,6Z,8E,10E-十二碳四烯酸和異丁胺為原料反應製得。[2]它和羥基-α-山椒素共存於四川花椒中，是其麻辣味的來源。[3]
α-山椒素與其它物質史高維爾指標對比：[3]
| 化合物 |
史高維爾指標
|
| 辣椒素 |
16 000 000
|
| 6-姜烯酚 |
160 000
|
| 胡椒鹼 |
100 000
|
| α-山椒素 |
80,000-110,000
|
| [6]-姜辣素 |
60 000
|
| 羥基-α-山椒素 |
16 000-22 000
|
- ^ 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 （英語）.
- ^ 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. （原始內容存檔於2021-11-17） （英語）.
