Abstract: By HPLC, the effects of different packaging and storage conditions on qualities of Zanthoxylum bungeanum Maxim and Zanthoxylum schinifolium Sieb.et Zucc, two main varieties of Zanthoxylum L., were studied in this paper. The results showed that the content of numb taste components in the two main varieties were differed, where existed significant differences ( p < 0.05) .The whole pericarps of Zanthoxylum L.were prone to store than powered pericarps.Temperatures and packing methods also lead to significant difference ( p < 0.05) in numb taste components of Zanthoxylum L.Within a range, lower storage temperatures were benefit to stabilities of numb taste components. Aluminum foil materials with vacuum package were the best packing method in storages of Zanthoxylum L., even stored in higher temperatures.