1.
Extraction and Purification of Capsaicinoids and Capsaicin;
辣椒碱类化合物及辣椒碱单体的提取与纯化
2.
Extraction and Purification of Capsaicin Compound from Capsicol;
辣椒精中辣椒碱类化合物的提取与纯化
3.
colorless pungent crystalline compound derived from capsicum; source of the hotness of hot peppers of the genus Capsicum such as chili and cayenne and jalapeno.
无色刺激的晶状化合物，源自辣椒，是辣椒属辣椒（如红辣椒、牛角椒、墨西哥胡椒）的辣味源。
4.
"The pungency of hot peppers, including tabasco, chili, and cayenne peppers, comes from the compound capsaicin in the internal partitions of the fruit."
辣椒,包括朝天椒、辣椒和卡宴辣椒,其辛辣味来自果实内部的辣椒素化合物。
5.
Determination of three capsaicinoids in dried capsicum of Guangxi by HPLC
HPLC法测定广西指天椒中三种辣椒碱类物质的含量
6.
The Preparation of High Purity Capsaiciods and the Utilization of Byproducts
高纯度辣椒碱的制备及副产物的综合利用
7.
Study on Biotransformation and Intervening Obesity Action of Capsaicin Analog
辣椒素类似物的生物转化和预防肥胖作用研究
8.
Study of Drug Release Properties in Compound Capsaicin Cream
复方辣椒碱乳膏的药物释放性能研究
9.
Transdermal Permeation in Vivo and in Vitro of Capsaicin Microemulsion:An Animal Study
辣椒碱微乳动物体外、在体透皮实验
10.
Preparation,identification and thermodynamic stability of capsaicin-hydroxypropyl-β-cyclodextrin inclusion compound
辣椒碱-羟丙基-β-环糊精包合物制备鉴定及热力学稳定性研究
11.
Response Surface Methodology as an Approach to Optimizing the Extraction of Capsaicinoids from Pepper
响应面法优化辣椒碱的提取工艺研究
12.
Study on the Extraction Separation and Purification of Capsanthin and Capsaicin from Capsicum
辣椒红色素及辣椒碱的提取、分离与纯化工艺研究
13.
Determination of Capsaicin in Capsicum Annuum by RP-HPLC
RP-HPLC法测定辣椒中辣椒碱的含量
14.
Analysis and Sensory Characteristic Research of Capsaicinoids;
辣椒素类物质分析及其感官特性研究
15.
Safety Toxicology and Function Assessment of Capsaicinoids
辣椒素类物质的安全毒理与功能评价
16.
The acute toxic study of capsaicinoids in rats
辣椒素类物质对小鼠的急性毒性研究
17.
Enrichment of capsaicin analogues by macroporous adsorption resin
大孔吸附树脂对辣椒素类似物的富集
18.
Study on the Classification of Pungency Level in Capsicum Products and the Antimicrobial Effect of Capsaicin;
辣椒制品辣度分级及辣椒碱的抑菌研究