This article studies the effects of the different flavorings such as table salt, oil, acid or alkali, and different temperature on the stability of capsaicinoids.
研究了不同调味料和不同温度处理对辣椒碱稳定性的影响。
The test result indicated that high salinity has bigger destructiveness to capsaicinoids, but highly concentrated oil then is advantageous to capsaicinoids preservation.
试验结果表明：高盐度对辣椒碱破坏性较大，而高浓度的油则有利于辣椒碱的保存。
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