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辣椒碱是辣椒果实中的主要辣味成分,具有多种功效。该文主要对辣椒碱概况及生物学功能进行了综述,并对不同的辣椒碱制备方法及测定方法进行了探讨;同时对辣椒碱的应用前景进行了展望。
Capsaicin is the main spicy ingredient in pepper fruits, with a variety of effects. This article mainly reviewed the general situation and biological functions of capsaicin, and discussed the preparation methods and determination methods of capsaicin. Meanwhile, the prospect of application of capsaicin was prospected.