辣椒紅素 的英文怎麼說

中文拼音 [làjiāohóngsù]
辣椒紅素 英文
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  • 辣 : Ⅰ形1 （有刺激性的味道） peppery; pungent; hot 2 （狠毒） cruel; ruthless; venomous; vicious Ⅱ動詞...
  • 椒 : 名詞1. （某些果實或種子有刺激性味道的植物） any of several hot spice plants 2. （姓氏） a surname
  • 紅 : 紅Ⅰ形容詞1 （像鮮血或石榴花的顏色） red 2 （象徵順利、成功或受人重視、歡迎） symbol of success lu...
  • 素 : Ⅰ形容詞1 （本色; 白色） white 2 （顏色單純） plain; simple; quiet 3 （本來的; 原有的） native Ⅱ名...
  • 辣椒 : cayenne pepper; hot pepper; paprika; chilli辣椒粉 paprika; 辣椒堿 capsaicine; 辣椒殺菌素 capsicid...
  • 紅素 : lycopene
  1. These neurotoxins were found to activate the same receptor on sensory nerves that produces the burning sensation animals get from capsaicin, the " hot " ingredient in chilies

    研究發現，這些毒素與辣椒素（使辣椒呈現紅色的成分）使動物產生灼痛感一樣，都是刺激感覺神經上相同的感受器。
  2. The company strictly adheres to every quality indicator of the ssop system. it supplies a series of high quality products, such as chilli red pigment, lutein, capsanthin, chilli extract, chilli oil, garlic powder and garlic oil

    公司嚴格遵循ssop衛生質量指標，向客戶提供辣椒紅色素、辣紅素、辣椒精、辣椒油以及蒜粉、大蒜精油等一系列優質產品。
  3. About saponification marigold color, please refer to red chilli color, when it is applied to the animals, foods, saponification marigold color can be used with red chilli color

    清參閱皂化辣椒紅素，應用於飼料時，皂化葉黃素可與皂化辣椒紅素配伍使用。
  4. The material of capsicum is from the famous native " yidu dried capsicum ", whose features include thick skin, purple - red color, orthodox taste, inclusion of more than ten mini - elements

    辣椒產品的原料取自本地品種為著名的「益都辣椒干」 ，特點：皮厚，顏色紫紅，辣味正宗，並含十多種微量元素。
  5. In addition to all this, chillies have properties and scientists hope to use capsaicin to create a pill to treat in arthritis sufferers

    此外，紅辣椒中含有消炎物質，科學家們希望能利用辣椒素來研發一種可以治療關節炎患者關節紅腫的藥物。
  6. In addition to all this, chillies have anti - inflammatory properties and scientists hope to use capsaicin to create a pill to treat swelling in arthritis sufferers

    此外，紅辣椒中含有消炎物質，科學家們希望能利用辣椒素來研發一種可以治療關節炎患者關節紅腫的藥物。
  7. Comparative study of two natural antistaling agents on the refreshing effect of cooling pork

    辣椒紅色素的提取與利用大孔徑樹脂脫除辣素的研究
  8. We have chosen 3 kinds of red dry chilies as experimenta l materials and divided them into 3 groups. through 54 experiments, we have system atically studied the main factors that effect the rate of gains and qualities of chili red. the conclusions are drawn as follows : 1 ) the rate of gains and qualiti es of chili red vary greatly by using the same material but different technology. that s to say, there is a close relationship between the production technique a nd the rate of gains and qualities. of the six production techniques in producti ng chili red, technique is the most superior, technique is the second superi or, technique is less superior and products are not up to standard by using te chniques ， and. 2 ) the rate of gains and qualities of chili red also vary grealy by using the same technique but different chili materials

    選用3種紅辣椒干為實驗原料，並將每種原料作為1個實驗組，共分3組54次實驗.通過這些實驗研究了影響辣椒紅色素的得率、質量的主要因素，結果顯示:同種原料，採用不同的生產技術和工藝條件，辣椒紅色素的得率和質量有很大的差別，採用同一技術，使用不同品種的辣椒原料，辣椒紅色素的質量和得率也有很大的差別也就是說辣椒紅色素的質量和得率不僅與生產技術有關，而且與辣椒（原料）的品種有密切的關系
  9. Using red peppers as raw materials, to extract capsaicinoids by the methods of soxhlet extraction and supercritical fluid extraction and supercritical fluid extraction and supercritical fluid extraction, then analysed and compared on the color value, yield and the percentage of capsaicinoids content of the capsicum oleoresin and capsicum red pigment, which were made by the two methods, and detect the quality of pigment

    摘要以紅辣椒為原料，採用索氏提取超臨界萃取和二次超臨界萃取法，對兩種方法得到的辣椒油樹脂、辣椒紅色素進行了色價、產率、辣椒素含量的分析比對，並對色素的質量進行檢測。
  10. Results show when produce capsicum red pigment, soxhlet extraction and supercritical fluid extraction is a good method for its low cost and good quality of pigment ; using the method of supercritical fluid extraction and supercritical fluid extraction, the color value of capsicum oleoresin and the percentage of capsaicinoids content of the intermediate are higher

    結果表明，生產辣椒紅色素，索氏提取超臨界萃取是比較好的方法，成本低，所得色素質量也不錯；二次超臨界萃取的方法，中間產物辣椒油樹脂的色價和辣椒素含量比較高。
  11. Capsaicin is an ingredient in red pepper, when inhaled it can cause cough by stimulating sensory nerve endings

    辣椒素是紅辣椒中的成分，吸入它時會刺激感覺神經末梢，引發咳嗽。
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