摘要
重点对辣椒精的提取工艺和方法进行研究。同时对红辣椒和青辣椒的辣椒精提取作了比较研究,并对辣椒精中有效成分的测定方法进行了探讨。
The extracing process for oleoresin capsicum from chilli was studied, and comparison was made between chilli varieties including red chilli and green chilli. In addition, method for determination of capsaicinoids in oleoresin capsicum was discussed.
出处
《食品工业科技》
CAS
CSCD
北大核心
2005年第6期58-61,65,共5页
Science and Technology of Food Industry
