1.
The Evaluation of Color Value Unite and Analysis of Breeding Potential of Paprika Red Chilli Breeding Resources
色素辣椒品种资源色价评估及育种潜力分析
2.
Screening of Low Temperature Resistance Germplasm Resources of Pigment Pepper
色素辣椒耐低温种质资源的筛选(摘要)(英文)
3.
Extraction and Purification of Capsanthin & Capsaicin from Hot Red Peppers;
辣椒中红色素和辣椒素的分离与精制工艺研究
4.
Study on Extraction of Capsaicin and Pigment from Dry Red Capsicum Frutescens L;
干红辣椒中辣椒红素和辣椒素的提取
5.
capsanthin colour
辣椒红色素（食用天然植物色素）
6.
Extraction of capsanthin red pigment from Sanming producting red chillies and process of removing impurities
三明产小辣椒红色素提取和脱除辣素工艺研究
7.
Technology study on the microwave assisted extraction of capsanthins
微波辅助提取辣椒红色素的工艺研究
8.
The Research on Supercritical Fluid Extraction of Capsanthin and Capsaicin;
超临界流体萃取辣椒红色素和辣椒碱的工艺研究
9.
Capsanthin and Capsaicin Separation and Process Development Research;
辣椒红色素与辣椒碱的分离及工艺过程开发的研究
10.
Study on the Extraction Separation and Purification of Capsanthin and Capsaicin from Capsicum
辣椒红色素及辣椒碱的提取、分离与纯化工艺研究
11.
Extraction and Stability of Pigment in Purple Chili Pepper Leaves
紫色辣椒叶片色素的提取及其稳定性研究
12.
High-performance Ion Chromatographic Determination of Benzoic Acid in Paprika Oleoresin
高效离子色谱法测定辣椒红色素中苯甲酸含量
13.
colorless pungent crystalline compound derived from capsicum; source of the hotness of hot peppers of the genus Capsicum such as chili and cayenne and jalapeno.
无色刺激的晶状化合物，源自辣椒，是辣椒属辣椒（如红辣椒、牛角椒、墨西哥胡椒）的辣味源。
14.
The recent development of the extraction and application of capsaicin and hot pepper and red pigment in capsicum was reviewed.
概述了辣椒中主要活性成分辣椒碱、椒红色素的国内外应用现状、取技术及市场开发前景。
15.
Method Study on the Determination of the Capsanthin by HPLC and Stability of Capsanthin in Food;
辣椒红色素的HPLC检测方法及其稳定性的研究
16.
Study of Extraction、Separation and Photostability of Paprika Pigments;
红辣椒色素的提取、分离及光稳定性研究
17.
STUDIES ON EXTRACTION OF CAPSANTHIN BY USING SUPERCRITICAL CARBON DIOXIDE;
辣椒红色素超临界流体技术提取和应用研究
18.
Study of Preparation on High-purify Natural Hot Pepper Erythrophyll by Pre-RP-HPLC;
RP-HPLC法制备高纯度天然辣椒红色素的研究