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《Henan Science》 1991-01
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Zheng Xinrong Yuan Xien Hu Yiliang Zhou Changshan (Biology institute of Henan Academy)  
The scoville constituent in chilli consists of fourteen kinds of amides that every kind has one nitrogen atom in a molecule,We can calculate the content of scoville constituent accord-ing to the nitrogen content and the conversion coefficient of capsaicin.
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Chinese Journal Full-text Database 3 Hits
1 ZHANG Li-qian et al (College of Chemical Engineering,Hebei University of Technology,Tianjin 300130);Study on the Preparation and Detection Methods of Capsaicin[J];Journal of Anhui Agricultural Sciences;2008-01
2 WANG Sui-ping1,2,XIA Yan-bin1,PENG Jin2,ZHENG Yao-yao1,XIONG Ke1,YANG Feng1 and LU Wei-wei1(1.Food Science and Technology College of Hunan Agriculture University,Changsha 410000;2.Changde mulicipal center for disease control and prevention,Changde 415000);Determination of capsaiciniods in highly oil-containing pepper products by high performance liquid chromatography[J];Chinese Journal of Analysis Laboratory;2007-12
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7 Peng Jinyong~(1),Fan Guorong~(*1),Wu Yutian~(1),Chen Hongyuan~(2)~1(Shanghai Key Laboratory for Drug Metabolism,College of Pharmacy,The Second Military Medical University,Shanghai 200433)~(2)(Institute of Analysis,Nanjing University,Nanjing 210000);Isolation and Purification of Prenylated Flavonoids from Patrinia Villosa Juss by Reversed Phase Preparative Liquid Chromatography[J];Chinese Journal of Analytical Chemistry;2006-07
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【Secondary References】
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1 LUO Cang-xue, Zhu Niu, LEI Xue-feng (Department of Life Science and Engineering, Shanxi University of Science and Technology, Xi'an 710021, China);A Study on Enzymatic Extraction of Capsaicin by Cellulose[J];Modern Food Science and Technology;2007-11
2 CHENG Shan-han1,HE Shen-kui2,CHEN Wen-bin1,WU Yan-ge1(1.Key Lab of Tropic Horticultural Resource and Genetic Improvement,MOE;College of Horticulture andGardening,Hainan University,Haikou 570228,China;2.Insistution of Citrus,Guangxi,Guilin 541004,China);Detection of Capsaicin and Dihydrocapsaicin Content and Analysis of Pungency Degree in Different Pepper Genotypes[J];Natural Science Journal of Hainan University;2009-01
3 JI Ming-Shan, LIU Shao-Wu, GU Zu-Min, WEI Song-Hong, WANG Ying-Zi(Biopesticide Engineering Research Center of Liaoning Province, College of Plant Protection, Shenyang Agricultural University, Shenyang 110161, China);Repellent activity of capsaicin and its effects on glutathione-S-transferase and Na~+,K~+-ATPase activity in Plutella xylostella(Lepidoptera:Plutellidae)[J];Acta Entomologica Sinica;2008-10
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6 Wang Qiong-Yao1,Ruan Zheng2,Zhang Shao-Lan3 (1 Hainan Industrial Institute,Haikou,Hainan,570203;2 College of Light Industry and Food Science,South China University of Technology,Guangzhou,Guangdong,510640;3 Guangdong Light Industry Technical College,Guangzhou,Guangdong,510300);Processing technology of yellow capsicum sauce with euphansia[J];Jiangsu Condiment and Subsidiary Food;2009-02
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