| 关于辣椒红色素的研究 |
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| 引用本文： | 姚祖凤,姜洪杰,张世文.关于辣椒红色素的研究[J].吉首大学学报(自然科学版),2000,21(2):48-52. |
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| 作者姓名： | 姚祖凤 姜洪杰 张世文 |
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| 作者单位： | ( 1.吉首大学生命科学与化学学院,湖南 吉首 416000; 2.贵州省杰龙植物研究所,贵州 花溪 550025) |
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| 摘 要： | 选用3 种红辣椒干为实验原料,并将每种原料作为 1个实验组, 共分 3组 54 次实验. 通过这些实验研究了影响辣椒红色素的得率、 质量的主要因素, 结果显示:同种原料, 采用不同的生产技术和工艺条件, 辣椒红色素的得率和质量有很大的差别;采用同一技术, 使用不同品种的辣椒原料,辣椒红色素的质量和得率也有很大的差别也就是说辣椒红色素的质量和得率不仅与生产技术有关,而且与辣椒( 原料)的品种有密切的关系.
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| 关 键 词： | 红色素 吸光度 辣椒 质量指标 生产技术 |
| 修稿时间： | 2000-04-03 |
Research on the Chili Red |
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| YAO Zhu-feng,JIANG Hong-jie,ZHANG Shi-wen.Research on the Chili Red[J].Journal of Jishou University(Natural Science Edition),2000,21(2):48-52. |
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| Authors: | YAO Zhu-feng JIANG Hong-jie ZHANG Shi-wen |
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| Affiliation: | ( 1. Life Science and Chemistry College, Jishou University, Jishou 416000, Hunan China;2. Jie Long Research Institute, Huaxi 550025, Guizhou China) |
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| Abstract: | We have chosen 3 kinds of red dry chilies as experimental materials and divided them into 3 groups.Through 54 experiments,we have systematically studied the main factors that effect the rate of gains and qualities of chilired. The conclusions are drawn as follows: 1) The rate of gains and qualities of chili red vary greatly by using the same material but different technology.That's to say, there is a close relationship between the production technique and the rate of gains and qualities. Of the six production techniques in producting chilired, Technique Ⅰ is the most superior,Technique Ⅱ is the second superior,Technique Ⅲ is less superior and products are not up to standard by using Techniques Ⅳ, Ⅴand Ⅵ. 2) The rate of gains and qualities of chili red also vary grealy by using the same technique but different chili materials. |
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| Keywords: | red abserbency chili qulity target production technique |
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