What is Capsaicin? What is vegetarian peppercorns

Studies have found that capsaicin is able to improve a range of factors related to heart and blood vessel health. However, it is not recommended for people to consume chili peppers in excess. A balanced diet is required.

It is important to be aware that cayenne pepper is not a substitute for prescription drugs that have been clinically tested and proven to be effective. <

In animal experiments, the research team found that capsaicin, the main ingredient in chili peppers, has the effect of promoting muscle growth and inhibiting muscle atrophy. Researchers believe that this discovery may help develop a drug for muscle atrophy. It is necessary to confirm the safety of the use of capsaicin, and it is hoped that after confirming the safety, new muscle-wasting drugs** will be developed with the help of capsaicin. [1]

Research conducted by the Chinese University of Hong Kong found that the capsaicin in chili pepper and pepper can lower blood pressure and cholesterol, thereby preventing heart disease to a large extent. Heart disease has become the number one health killer in developed countries. Capsaicin is the active ingredient of chili peppers, and it is this compound that gives us a burning sensation when we eat chili peppers.

This compound is able to affect genes and other mechanisms involved in cholesterol levels and vascular health.

Capsaicin has the effect of improving cardiovascular health.

Studies have found that capsaicin lowers bad cholesterol levels by reducing build-up and speeding up breakdown and excretion. In addition, capsaicin inhibits the activity of a gene that causes arteries to constrict. Constriction of the arteries causes less blood to flow to the heart and other organs.

By inhibiting the activity of this gene, the muscles are relaxed and expanded, which in turn increases blood volume.

Pepper is also called long pepper, vegetable pepper, bell pepper, horn pepper, belongs to the Solanaceae family annual herbaceous plant, the leaves are rectangular ovate, about 13 cm long, the flowers are solitary, the flower color is white, the fruit is long finger-shaped, and the pepper likes warmth, not heat-resistant, the temperature is higher than 35 degrees will appear to drop flowers and fruits, and worldwide, there are more than 50,000 varieties of pepper.

Pepper is also called horn pepper, long pepper, vegetable pepper, bell pepper, is an annual herbaceous plant of the Solanaceae family, the leaves are alternate distribution, showing a rectangular ovate or ovate-lanceolate, about 13 cm long, and the flowers of pepper are solitary, the flower color is white, the fruit is long finger-shaped, green before maturity, red or orange after maturity.

Pepper seedling stage has higher requirements for temperature, the daytime temperature is between 25-30 degrees, and the night temperature is 15-18 degrees when the development is good, and the pepper is not resistant to high temperature, the temperature is at 35 for a long time, there will be the phenomenon of falling flowers and fruits, and the pepper is more sensitive to moisture, likes a dry environment, and will grow poorly if it is too wet or too dry.

Worldwide, there are more than 50,000 varieties of peppers, more than 2,000 varieties are commonly cultivated, common peppers are bell peppers, green peppers, Chaotian peppers, cluster peppers, devil peppers and other varieties, among which Chaotian pepper is native to the United States, because the tip of the fruit is ripe and pointed to the sky, the bell pepper is shaped like a lantern, with yellow, orange, red, yellow and other colors.

No. Capsaicin is extracted from chili peppers.

1. Extract capsathin from dried red peppers.

Organic solvent extraction, discontinuous enzymatic extraction and continuous enzymatic extraction of capsanthin were studied, and the extraction conditions of these three extraction methods were optimized. The comparison of these three extraction methods showed that the color valence of capsanthin obtained by acetone extraction method was the highest, while the color value of capsanthin extracted by non-continuous enzymatic method was in the middle, but the content of capsaicin as a by-product was increased by 30% compared with that of acetone extraction, and the capsanthin extracted by continuous enzymatic method contained more impurities, lower color valence, and lower capsaicin content.

2. Extraction, separation and photostability of red pepper pigment.

Methods for the determination of pigments and capsaicin compounds in paprika; The process of extracting and preliminarily refining chili oleoresin by organic solvent method was determined. Capsicum pigment and capsaicin compounds were separated by supercritical carbon dioxide extraction and separation technology and molecular distillation technology, respectively.

3. Extraction, purification and detection method of capsaicin from red pepper.

The results showed that from the aspects of extraction efficiency and economic cost, the total content of capsaicin could be obtained by concentration of the solution extracted by Soxhlet. Vapor distillation, silica gel column chromatography and reduced pressure sublimation were used to purify capsaicin

Reduced pressure sublimation is the best purification method.

4. Optimal design of capsaicin extraction process.

Capsaicin is easily soluble in a variety of organic solvents, and nine organic solvents were selected for comparison, and the results showed that ethanol could be used as the best extractor for the extraction of capsaicin from the aspects of extraction efficiency and economic cost. The optimal conditions for its extraction are:

The particle size of the raw material is 80 mesh, the extraction temperature is 75, the solid-liquid ratio is 1:5, the extraction time is 1h, the extraction times are 4 6 times, the extraction rate of capsaicin can reach (87+1)%, the amount of capsaicin extraction, and the spiciness is 131400.

It's definitely not practical. Industrial peppers are mainly used to extract capsaicin, extract capsanthin, extract capsicum oleoresin, make chili seed oil, make pesticides, etc. It is mainly used to extract capsaicin. You can't eat this kind of thing on its own.

Yes, general industrial products are not edible.

Go in and see for yourself.

Vegetarian pepper is a kind of seasoning for cooking, it is the ripe peel of the Rutaceae family, green pepper or Sichuan pepper, when ripe, it is purple-red, apical, the shape is a ball, the surface is covered with grooves, and the diameter is about 3-4 mm. It blooms in April-May, and the fruit ripens in August-October. Its chemical composition includes volatile oils, alkaloids, organic acids, coumarins, lignin, terpenes, fatty acids, flavonoids, sterols, amides, etc.

Vegetarian pepper is a kind of seasoning for cooking, it is the ripe peel of the Rutaceae family, green pepper or Sichuan pepper, when ripe, it is purple-red, apical, the shape is a ball, the surface is covered with grooves, and the diameter is about 3-4 mm. It blooms in April-May, and the fruit ripens in August-October. Its chemical composition includes volatile oils, alkaloids, organic acids, coumarins, lignin, terpenes, fatty acids, flavonoids, sterols, amides, etc.

In fact, there is no limit to the varieties of peppers used for capsicum enzymes. Any kind of chili pepper can be made into capsanase.

Capsicum enzyme is mainly used for flavoring. It is characterized by the fact that it is prepared by grinding and fermenting the following raw materials in the fermentation solution. Among them, the raw materials are:

1000 1300 parts of chili pepper, 200 300 parts of garlic, 180 300 parts of soybean in Chuzhou, 100 150 parts of sesame seeds, 70 120 parts of shredded ginger, 150 200 parts of pepper, 150 200 parts of Sichuan pepper, 100 150 parts of fennel, 100 150 parts of toon leaves, 100 parts of cellulase, sage part.