| 辣椒素分子改性的研究进展 |
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| 引用本文： | 宁娜,刘方菁,柳中.辣椒素分子改性的研究进展[J].辣椒杂志,2010(4):11-13. |
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| 作者姓名： | 宁娜 刘方菁 柳中 |
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| 作者单位： | 西南大学食品科学学院; |
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| 摘 要： | 辣椒素是引起辣椒辛辣味的主要化学物质,具有广阔的国内外市场和较高的应用价值。介绍了辣椒素的化学组成和理化性质,综述了近年来国内外辣椒素分子改性的研究进展,并对辣椒素分子改性进行了展望。
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| 关 键 词： | 辣椒素 分子改性 性质 |
Research Progress in Capsaicin Molecular Modification |
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| Ning Na,Liu Fangjing,Liu Zhong.Research Progress in Capsaicin Molecular Modification[J].Journal of China Capsicum,2010(4):11-13. |
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| Authors: | Ning Na Liu Fangjing Liu Zhong |
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| Institution: | Ning Na Liu Fangjing Liu Zhong (College of Food Science,Southwest University,Chongqing 400715 ) |
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| Abstract: | Capsaicin is a chemical substance that generates pungent flavor in hot pepper. It has a high commercial value and many uses in the food industry worldwide. This study deals with the chemical composition and physicochemical properties of capsaicin, reviews capsaicin molecular modification research at home and abroad, and prospects for this research and some applications of modified capsaicin molecular in the near future. |
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| Keywords: | capsaicin molecular modification property |
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