本文研究了不同辣椒品种、不同溶剂以及不同浓缩温度和时间对辣椒红色素提取率的影响。
The study discussed the extraction of chilli pigments from 8 varieties of chilli, including three solvents, concentrated temperature and time.
本文还进行了加入辣椒籽提取物来改善辣椒红色素稳定性的实验研究。
In order to improve the stability of capsanthin, the addition of pepper seed extraction was also carried out.
本文综述了国内外辣椒红色素研究的理化性质、稳定性、提取工艺及应用和生产现状，并对其发展前景作出了展望。
In this paper, the characteristics, stability, main methods of extraction, application and production of Capsicum red pigment were presented, and its application was prospected.
应用推荐