HIGH-YIELD METHOD FOR EXTRACTION AND PURIFICATION OF CAPSAICIN

被引：8

作者：

SASS, NL ^{[1
]}

ROUNSAVILL, M ^{[1
]}

COMBS, H ^{[1
]}

机构：

[1] WILLIAM BEAUMONT ARMY MED CTR,CLIN INVEST SERV,EL PASO,TX 79920

来源：

关键词：

D O I：

10.1021/jf60214a035

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：1419 / 1420

页数：2

共 13 条

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[2] JORDAN CB, 1942, B NATL FORMUL COMM, V10, P49
[3] A MICRO METHOD FOR DETERMINATION OF CAPSAICINE IN CAPSICUM FRUITS
KARAWYA, MS
BALBAA, SI
GIRGIS, AN
YOUSSEF, NZ
[J]. ANALYST, 1967, 92 (1098) : 581 - &
[4] STUDIES ON CONSTITUENTS OF CAPSICUM .3. QUANTITATIVE-DETERMINATION OF OLEFINIC AND SATURATED COMPONENTS BY NMR AND OF TRANS-COMPONENTS BY IR SPECTROSCOPY IN A CAPSAICINOID MIXTURE FROM NATURAL SOURCE
MULLERSTOCK, A
JOSHI, RK
BUCHI, J
[J]. HELVETICA CHIMICA ACTA, 1973, 56 (02) : 799 - 803
[5] The constitution of capsaicin, the pungent principle of Capsicum
Nelson, EK
[J]. JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1919, 41 : 1115 - 1121
[6] TIRE LF, 1933, AM J PHARM, V105, P320
[7] TODD PH, 1958, FOOD TECHNOL-CHICAGO, V12, P468
[8] TODD PH, 1961, FOOD TECHNOL-CHICAGO, V15, P270
[9] 1975, CHEM ENG NEWS, V53, P43
[10] [No title captured]