摘要
根据辣椒辣味成分和色素成分理化性质的不同 ,经过多次不同浓度、不同酸碱度溶剂的提取分离试验研究 ,确定了简便易行、安全有效地分离两类成分的技术工艺。
According to the different physical and chemical property between piquancy component and pingment component in capsicum.We have made a lot of scientific researches in solvent with different concentration and acdity and have established a technics used to separate the two components.The technics is simple,secure and effective.
出处
《中国调味品》
CAS
北大核心
2003年第4期25-26,28,共3页
China Condiment
