辣椒色素 的英文怎麼說

中文拼音 [làjiāoshǎisù]
辣椒色素 英文
capsochrome
  • 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
  • 色 : 色名詞[口語] （顏色） colour
  • 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...
  • 色素 : [生物學] pigment; pigmentum; colouring material色素斑 pigmented spots; 色素不均 anisochromasia; ...
  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. Spices and condiments. chillies and their oleoresins. determination of total capsaicinoids by high performance liquid chromatography

    佐料和調味品.辣椒及其含油樹脂.用高效液相色譜法測定總辣椒素
  3. Spices and condiments. paprika powder. determination of total colouring matter content

    佐料和調味品.辣椒粉.總色素含量的測定
  4. Foodstuffs - determination of aflatoxin b1 and the sum of aflatoxin b1, b2, g1 and g2 in peanuts, pistachios, figs, and paprika powder - high performance liquid chromatographic method with postcolumn derivatization and immunoaffinity column clean - up

    食品.花生阿月渾子樹種子無花果和辣椒粉中黃麴黴毒素b1 b2 g1和g2的總數以及黃麴黴毒素b1的測定.后柱衍生和免疫親和柱層凈化的高效液相色譜法
  5. 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。
  6. 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。
  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. Methods of test for spices and condiments - determination of total natural colouring matter content of ground powdered paprika

    香料和調味品試驗方法.第16部分:辣椒粉全天然色素含量測定
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