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剖开辣椒瞧一瞧,辣椒中辛辣的来源就是辣椒素(capsaicin),在朝天椒、麻辣火锅、辣椒粉里都很多。墨西哥人把辣椒分成六等,从不辣到最辣。但最先发明量度辣味的技术是美国的帕克戴维斯药厂的制药师威尔伯斯维科尔。当时是1921年,到今天为止,植物病理学家还是使用斯维科尔的办法把不同辣椒的辣味分成等级。另外在红色、黄色的辣椒、甜椒中,存在另一种成分是辣椒红素(capsanthin)而辣椒红素是类胡萝卜素的一种,也是目前热门的抗氧化剂。生辣椒的维生素丙含量比橙或柠檬多,一只鲜红椒提供的维生素甲几乎达到营养专家建议的每日需要量的一半。一种含有辣椒素的油膏对减轻带状疱疹的痛苦很有效。
Cut open the pepper look, the source of spicy pepper is capsaicin (capsaicin), in Asahi pepper, spicy hot pot, a lot of paprika. Mexicans divided the peppers into sixth grade and never spicy. But the first technology to create a pungent taste was Wilbers-Vicker, a pharmacist at Park Davis Pharmaceuticals in the United States. At that time, in 1921, to date, plant pathologists used the Svergore approach to classify the spicy taste of different peppers. Another red, yellow pepper, pepper, there is another ingredient is the capsanthin (capsanthin) and the red pepper is a kind of carotenoid, is currently a popular antioxidant. Raw peppers contain more vitamin C than oranges or lemons, and vitamin C, supplied by a fresh red pepper, reaches almost half the daily requirement recommended by nutritionists. A capsaicin-containing ointment is effective in relieving the pain of shingles.