羊角椒辣味物质成份分析  

DETERMINATION OF CAPSAICINOIDS IN CAPSICUM

作　　者：高蓝[1] 李浩明[1] 王亦军[2] 隋晓[1] 孙清[1] 刘玉申[1] 

机构地区：[1]青岛大学天然色素研究所,青岛266071 [2]青岛大学纺织服装学院化学系,青岛266071

出　　处：《天然产物研究与开发》1996年第4期100-104,共5页Natural Product Research and Development

摘　　要：用紫外光谱法、红外光谱法和高效液相色谱法分析羊角椒中辣味物质纯度与组成,表明辣味物质由辣椒素、二氢辣椒素和降二氢辣椒素组成。The major capsaicinoids responsible for pungency in capsicum oleoresins were determined by ultraviolet spectra ,infrared spectra and high-performance liquid chromatography method,The capsaicinoids are assumed to consist of capsaicin,dihydrocapsaicin and nordihydrocapsaicin.

关 键 词：羊角椒 辣椒 辣味物质 化学成分 

分 类 号：S641.301[农业科学—蔬菜学]