1) Capsanthin
辣椒红
1.
Study on Extraction Process of Capsanthin from Red Chillies;
红辣椒中辣椒红色素的提取工艺研究
2.
This paper discusses two methods that have been devised for the extraction of capsanthin from chilli and its refinement.
本文采用两种方法对呼和浩特市托县盛产的红辣椒进行了辣椒红色素的提取精制实验研究 ,并对两种方法进行了分析比较 ,旨在为工业生产提供相应依据 。
3.
The capsanthin pigment extractive technique is studied in this article.
通过辣椒红色素提取过程的研究，确认色素提取过程为内扩散控制，利用管式提取法提取优于单级多次提取法，为工业生产过程的改进提供了依据。
2) Paprika Red
辣椒红
1.
Study on Residual Quantity of No.6 Solvent & Ethanol in Paprika Red and the Phenomenon of Oxidation in Paprika Red during Its Storage Process by Gas Chromatography;
用气相色谱法研究辣椒红中6号溶剂和乙醇残留量及辣椒红储存过程中的氧化现象
2.
6 solvent in paprika red by the top of gas chromatography.
本文提供了一个用顶空气相色谱法检测辣椒红中６号溶剂残留量的方法；并提供了一个相应的辣椒红中６号溶剂残留量计算公式。
3.
The research on the application of natural edible pigments such as gardenia yellow,paprika red curcumin and caramel colour in instant noodle was investigated.
对栀子黄、辣椒红、姜黄和焦糖色素等天然食用色素在方便面的应用情况进行了研究。
3) Capsanthin
辣椒红/辣椒质
4) capsanthin
辣椒红素
1.
Study on the Technology of Extracting Capsanthin;
辣椒红素提取的工艺研究
2.
The best process was as follows: capsanthin was first extracted with acetone for 2 h at pH10.
主要研究复合溶剂法提取辣椒红素的工艺。
3.
This article introduced four natural pigments:moascus colors,natural carotenes,jujube pigment,Capsanthin and their basic character,distilling techniques and application.
开发天然色素是世界食用色素发展的总趋势,本文介绍了四种极具发展前景的天然色素:红曲色素、天然胡萝卜素、酸枣色素、辣椒红素。
5) chili
[英]['tʃili] [美]['tʃɪli]
红辣椒
1.
Fresh carrot, tomato and chili were used as test samples, absolute alcohol were used in process of triturating and dehydrating, acetone were used for extraction, all of the alcohol solution and acetone solution were commixed, and the content of β-carotene were directly determined by HPLC.
选用胡萝卜、番茄和红辣椒三种常见新鲜果蔬作为供试品,采用无水乙醇匀浆、脱水,丙酮提取-直接定容的方法制备供试品溶液,使用高效液相色谱法测定供试品中β-胡萝卜素的含量。
6) hot red peppers
红辣椒
1.
Extraction of capsanthin from hot red peppers;
从干红辣椒中提取辣椒红色素的研究
2.
Using enzyme,a new technology of extracting capsaicin from hot red peppers is studied.
5mg/g辣椒;对酶法提取干红辣椒中的辣椒素与传统丙酮浸提法进行比较,结果表明在一定条件下,酶法提取工艺比传统丙酮浸提法辣椒素产量提高了30%。
补充资料：辣椒红
分子式：
分子量：
CAS号：
性质：外观为暗红色油状液体，有辣味，无不良气味，不溶于水，易溶于植物油和乙醇，呈中性，pH值为5-7，在pH值为3-12时色调无变化，耐光性、耐热性、耐酸碱性和耐氧化性均较好，在200℃油中色度稳定。小鼠口服LD50>17000毫克/公斤。可用于各种食品的着色，尤其是经高温加工的食品。由辣椒红素(capsanthin）、类胡萝卜素(carotinoid）、辣椒碱（capsaicin）和植物油等混合而成。
分子量：
CAS号：
性质：外观为暗红色油状液体，有辣味，无不良气味，不溶于水，易溶于植物油和乙醇，呈中性，pH值为5-7，在pH值为3-12时色调无变化，耐光性、耐热性、耐酸碱性和耐氧化性均较好，在200℃油中色度稳定。小鼠口服LD50>17000毫克/公斤。可用于各种食品的着色，尤其是经高温加工的食品。由辣椒红素(capsanthin）、类胡萝卜素(carotinoid）、辣椒碱（capsaicin）和植物油等混合而成。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。
参考词条