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茄科、辣椒属的植物辣椒,在匈牙利语词汇中叫做派朴利卡(Paprika)。本文论述了paprika的化学组成。一年生椒Capsicum annuum是丰富的维生素源,它们的辣味来自位于椒果胎座部位的一类名叫类辣椒素(capsainoids)的香草胺物质。椒果的红色取决于如辣椒红素(capsanthin)和辣椒玉红素(capsorubin)之类的类胡萝卜素物质。其挥发性油的主要成份之一的2—甲氧基—异丁基呲嗪使新鲜椒果具有香气。固定油主要是甘油三酯,约占60％左右,其中又以油酸和其它不饱和酸占绝大多数。
Solanaceae, capsicum plant peppers, in the Hungarian vocabulary is called Paprika (Paprika). This article discusses the chemical composition of paprika. Capsicum annuum, a year-round source of vitamins, is derived from a class of vanilloid substances called capsainoids located in the capsular part of capsicum. The red color of the capsicum depends on the carotenoid material such as capsanthin and capsorubin. 2-Methoxy-isobutylpyrazine, one of the major components of its volatile oil, makes the fresh pepper fruit aroma. Fixed oil is mainly triglyceride, accounting for about 60%, of which oleic acid and other unsaturated acids account for the vast majority.