1)dihydrocapsaicin二氢辣椒碱
1.Determination of capsaicin and dihydrocapsaicin in general alkaloids of Capsicum annuum by HPLC;HPLC法测定辣椒总碱中辣椒碱及二氢辣椒碱的含量
2.Study on the Content of Capsaicin and Dihydrocapsaicin in Pepper Fruit;辣椒果实中辣椒碱和二氢辣椒碱的含量研究
2)dihydrocapsaicin二氢辣椒素
1.Study on Determination of the Dihydrocapsaicin in Zhenjiao Cataplasm;针椒巴布剂中二氢辣椒素的含量测定研究
2.Ultrasound extracting and determination of capsaicin and dihydrocapsaicin in capsicum辣椒中辣椒素、二氢辣椒素的超声波提取及其含量测定
3.The major capsaicinoids responsible for pungency in capsicum oleoresins were determined by ultraviolet spectra ,infrared spectra and high-performance liquid chromatography method,The capsaicinoids are assumed to consist of capsaicin,dihydrocapsaicin and nordihydrocapsaicin.用紫外光谱法、红外光谱法和高效液相色谱法分析羊角椒中辣味物质纯度与组成,表明辣味物质由辣椒素、二氢辣椒素和降二氢辣椒素组成。
英文短句/例句
1.Ultrasound extracting and determination of capsaicin and dihydrocapsaicin in capsicum辣椒中辣椒素、二氢辣椒素的超声波提取及其含量测定
2.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
3."The pungency of hot peppers, including tabasco, chili, and cayenne peppers, comes from the compound capsaicin in the internal partitions of the fruit."辣椒,包括朝天椒、辣椒和卡宴辣椒,其辛辣味来自果实内部的辣椒素化合物。
4.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
5.Effects of Nitrogen on Content of Capsaicin and Relevant Enzymes Activity in Pepper Fruit氮素对辣椒果实中辣椒素及相关酶的影响
6.Research on the Key Operations of Assaying Capsaicinoids in Pepper Products;辣椒制品中辣椒素同系物分析的关键问题研究
7.Study on Extraction, Purification and Determination of Capsaicin from Red Chilli;红辣椒中辣椒素的提取纯化及其检测方法研究
8.Study on Fertilization Effect and Metabolism of Capsaicin in Pepper Fruit辣椒果实中辣椒素代谢规律及施肥效应研究
9.Effects of Cultural Factors on the Growth Development and the Content of Capsaicin and Capsanthin of Hot Pepper;栽培因子对红干椒生长发育、辣椒素及辣椒红素的影响
10.Detection of Capsaicin and Dihydrocapsaicin Content and Analysis of Pungency Degree in Different Pepper Genotypes不同基因型辣椒的辣椒素含量测定和辣度级别分析
11.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
12.Evaluations of Capsicum Variety Resources and Primary Studies on the Affect Factors of Capsaicin Contents;辣椒品种资源评价和影响辣椒素含量因素的初探
13.Primary Study on Bioactivity of Capsaicine and Capsinoids by High-throughput Screening高通量筛选辣椒素与辣椒素酯生物活性的初步研究
14.Effects of Nitrogen on Contents of Capsaicin and Its Same Substrates in Pepper Fruit氮素对辣椒果实中辣椒素及其竞争物质含量的影响
15.capsanthin colour辣椒红色素（食用天然植物色素）
16.having a piquant burning taste of spices or peppers.有辣椒和胡椒的辛辣味。
17.Research on the Ultrasonic Extraction Conditions of Capsaicin from Capsicum Conoides超声法提取朝天椒辣椒素工艺条件研究
18.Capsaicin is an ingredient in red pepper, when inhaled it can cause cough by stimulating sensory nerve endings.辣椒素是红辣椒中的成分，吸入它时会刺激感觉神经末梢，引发咳嗽。
相关短句/例句
dihydrocapsaicin二氢辣椒素
1.Study on Determination of the Dihydrocapsaicin in Zhenjiao Cataplasm;针椒巴布剂中二氢辣椒素的含量测定研究
2.Ultrasound extracting and determination of capsaicin and dihydrocapsaicin in capsicum辣椒中辣椒素、二氢辣椒素的超声波提取及其含量测定
3.The major capsaicinoids responsible for pungency in capsicum oleoresins were determined by ultraviolet spectra ,infrared spectra and high-performance liquid chromatography method,The capsaicinoids are assumed to consist of capsaicin,dihydrocapsaicin and nordihydrocapsaicin.用紫外光谱法、红外光谱法和高效液相色谱法分析羊角椒中辣味物质纯度与组成,表明辣味物质由辣椒素、二氢辣椒素和降二氢辣椒素组成。
3)nordihydrocapsaicin降二氢辣椒素
1.The major capsaicinoids responsible for pungency in capsicum oleoresins were determined by ultraviolet spectra ,infrared spectra and high-performance liquid chromatography method,The capsaicinoids are assumed to consist of capsaicin,dihydrocapsaicin and nordihydrocapsaicin.用紫外光谱法、红外光谱法和高效液相色谱法分析羊角椒中辣味物质纯度与组成,表明辣味物质由辣椒素、二氢辣椒素和降二氢辣椒素组成。
4)capsaicin[英][k?p'sei?sin][美][k?p'se?s?n]辣椒碱
1.Study on purification of capsaicin by macroporous adsorption resin;大孔吸附树脂法纯化辣椒碱工艺的研究
2.Research on the Extraction Technology of Preparing Capsaicin by Extraction Method;萃取法制备辣椒碱提取工艺的研究
3.Synthesis of Super-absorbent Resin with Antimicrobial Activity by Adding the Capsaicinoids;添加辣椒碱类化合物合成抗菌高吸水树脂
5)capsaicine辣椒碱
1.Determination of Capsaicine using GB10783-1996 and the stability of capsaicine were studied.对GB10783-1996中辣椒碱含量的测定方法及辣椒碱的稳定性等特性进行了研究。
2.Hence the content of capsaicine in different piquancy food was determined.本文针对贵阳地区消费人群对辣味食品辣度的感官评价进行了调查,定量分析了不同辣度辣味食品中辣椒碱的含量,依据感官辣度和辣味食品中辣椒碱的含量,对辣味食品的辣度进行了量化,并分为4级:1级(微辣;辣椒碱含量<0。
3.This article introduces the situation of production, research and application of capsanthin, oleoresin capsicum, capsaicine and the existing questions and mar-ket situation are also analyzed.本文详细介绍了辣椒红色素、辣椒精、辣椒碱类化合物的生产、研究及应用现状,并就目前存在的问题和市场情况进行了分析。
6)Capsaicinoids类辣椒碱
1.Study on purification of Capsaicinoids;类辣椒碱(素)纯化实验研究
延伸阅读
辣椒碱分子式：CAS号：性质：又称辣椒辣素，辣椒碱。在自然界它存在于茄科植物辣椒(Capsicum annuum)及其变种，尤其是牛角椒(C. annuum Var.longum)中含量较高，故可从辣椒果实(红色辣椒)或其辣椒粉中分离获得。从石油醚中析出者为单斜晶，矩形片状物，熔点64～68℃。沸点210～220℃(1.33Pa)。最大紫外线吸收在227nm，281nm(ε7000；2500)。是一种极度辛辣的香草酰胺类生物碱。有灸热性辣味，十万分之一就可用舌头检出其辣味。不溶于冷水，易溶于乙醇、乙醚、苯、氯仿；微溶于二硫化碳。它是神经毒素之一，初用可引起强烈剧痛；久用可引起对痛刺激不敏感和对某些初生感觉神经元有退化作用。用本品处理鼻黏膜可产生对因机械性或化学性刺激减感效应。长期使用，特别对婴儿，对辣椒素敏感细胞将会产生神经毒理作用。具有消炎、镇痛、促进脂肪代谢、催泪催嚏的作用，还能打开细胞膜上Ca2+、Na+通道，阻碍小肠吸收硫胺素。临床用于治疗慢性神经痛、带状疱疹后神经痛、坐骨神经痛、糖尿病性神经痛、风湿性关节炎和骨关节炎以及银屑病等。是神经化学和镇痛药理学的工具药物。也用于自卫和防暴用催泪剂；或减感感觉神经末梢，以达到一个反常的防感受伤害效应。在食品工业中，用其粗品可作为香辣调味剂。
