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辣椒碱的应用研究进展 总被引:5,自引:0,他引:5
介绍了国内外有关辣椒碱在医药、生物农药、涂料、食品添加剂及军事领域的应用研究进展,并预期辣椒碱的新用途会随着科学技术的进步得到不断开发,其应用前景相当广阔。 相似文献
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Jianhui Zhou Xiaotong Zhang Ying Yan Jianfeng Hu Hang Wang Yan Cai Jinqing Qu 《中国化学工程学报》2019,27(12):3043-3052
A novel antibacterial acrylate polymer composite modified with capsaicin was successfully synthesized by a two-step reaction. Capsaicin and acryloyl chloride were firstly esterified, and then applied to solution polymerization with acrylate monomers and styrene. The yield of the esterified products was about 85.3%. The polymer was characterized by Fourier transform infrared spectroscopy (FTIR), gel permeation chromatography (GPC), thermogravimetric analysis (TGA), contact angle (CA) and antibacterial ring tests. The number-average molecular weight (Mn) of the polymer was 27214, based on the capsaicin-acrylate dosage of 6.5 wt%. The TGA revealed a stable thermal property. The contact angles of the polymers films on tinplate increased from 77.5° to 86.2° with the increasing amount of capsaicin-acrylate. The antibacterial tests demonstrated excellent antimicrobial capability of the polymers. 相似文献
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壳聚糖用作食品的保鲜剂具有良好的成膜性和强的抗菌保鲜防腐能力,再加上其来源广泛、天然、无毒副作用及涂膜保鲜简单易行等诸多优点,因而受到了国内外的广泛研究。本文综述了以壳聚糖为主要原料的壳聚糖复合物,如壳聚糖-有机酸复合物、壳聚糖-维生素C复合物、碘化复合物、壳聚糖-纳米材料复合物、壳聚糖-CaCl2-乳清蛋白-柠檬酸复合物、钙复合巯基化壳聚糖复合物、壳聚糖稀土复合物在水果防腐保鲜方面的应用,并对壳聚糖复合物的保鲜前景进行了展望。 相似文献
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天然色素的提取和研究进展 总被引:9,自引:0,他引:9
随着科学水平和生活质量的不断提高,合成色素的安全性问题也逐渐呈现,从天然产物中提取天然色素是未来发展的主要方向.主要介绍了常见天然色素的提取方法及其特点和一些天然色素的性质研究. 相似文献
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Mari S. ChinnRatna R. Sharma-Shivappa Jacqueline L. Cotter 《Food and Bioproducts Processing》2011,89(4):340-345
Capsaicinoid extraction from peppers is typically performed using organic solvents, however, the extraction efficiencies can vary with peppers, their parts and pre-extraction processing. In the absence of in depth information on capsaicinoid extraction from habañero peppers, this work was undertaken to examine the processing parameters for solvent extraction of capsaicinoids from whole habañero peppers (Capsicum chinense) and their various parts. The effects of solvent type (ethanol, acetone and acetonitrile), pepper part(s) (seeds, shells), tissue preparation (freeze and oven drying), and time on capsaicinoid recovery (capsaicin and dihydrocapsaicin) were evaluated. Across all solvents, capsaicin yields were on average 16, 5 and 8 mg/g dry pepper part for seeds, shells and whole peppers, respectively. Dihydrocapsaicin yield ranged from 0.65 to 9.17 mg/g dry pepper depending on interaction between parts and preparation. Overall, higher yields of capsacinoids were obtained from oven-dried peppers using acetone as the solvent. 相似文献
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