74 results about "Capsaicinol" patented technology

The present invention relates to a marine organism anti-fouling paint and a preparing method and use thereof. The marine organism anti-fouling paint is polyacrylic-capsaicin resin, and the preparing method thereof comprises the steps of: performing esterification reaction for capsaicin compounds and acrylic acid or acrylic acid derivatives to obtain polyacrylic-capsaicin esters; and performing polymerization for the polyacrylic-capsaicin esters and acrylic ester compounds to obtain the polyacrylic-capsaicin resin. The method of the present invention directly performs chemical synthesis for natural organic-compounds with the functions of antimicrobial, sterilization and marine organism repelling action and the anti-fouling paint ground mass, then coats the prepared polyacrylic-capsaicin resin and the anti-fouling paint ground mass onto a body of a ship, after that, in the environment of seawater, the capsaicin in the resin can release slowly to restrain adhesion of the marine organism, thus the anti-fouling paint has the advantages of long aging, nontoxicity, green and environment protection, can be widely applied to prevention and cure for organism fouling, and has wide application prospects and economic values.

The invention provides a flame-retardant, environmentally-friendly and safe polyolefin sheath material. The polyolefin sheath material is prepared from the following raw materials, by weight, 20-30 parts of ethylene propylene diene monomer, 60-80 parts of high-density polyethylene, 8-10 parts of acrylonitrile-butadiene rubber, 8-10 parts of a rubber smoked sheet, 0.5-1.0 part of bisphenol A, 1-3 parts of modified tree ash, 20-30 parts of triethyl citrate, 4-6 parts of magnesium oxide, 0.5-1.0 part of molybdenum trioxide, 30-50 parts of fumed silica, 10-13 parts of nanometer calcium carbonate, 0.5-1.0 part of capsaicin, 0.1-0.3 parts of an antioxidant AW, 0.5-1.0 part of a promoter MBTS, 0.2-0.5 parts of a promoter TMTD, 0.2-0.5 parts of sulfur, 8-10 parts of decabromodiphenylethane, 12-15 parts of antimony (III) oxide and 6-8 parts of zinc borate hydrate. The polyolefin sheath material has the advantages of excellent flame retardation, very less smoke in combustion, no generation of toxic gases or corrosive gases, good low temperature resistance, good oil resistance, good abrasion resistance, and good prevention performance.

The invention discloses a method for extracting capsanthin and capsaicine by processing fresh chili, relating to the field of natural plant extract. The method comprises the following steps: (1) crushing the fresh chili, namely, crushing the fresh chili, performing seed-skin separation to obtain crushed fresh chili, and collecting for later use; (2) fermenting, namely uniformly spraying strains on the crushed fresh chili, and fermenting under the anaerobic condition to obtain fermented crushed chili; processing the fermented crushed chili into chili particles, and extracting capsanthin and / or capsaicine. The method has the beneficial effects that firstly, the chili can be mechanically picked, so that the efficiency is greatly improved; secondly, the fresh chili fermentation is anaerobic fermentation under the sunshade condition, so that the pigment is basically not lost, the fermented crushed chili can be stored for 12 months under the sealed sunshade condition, the processing period is prolonged, and the production plans of enterprises can be reasonably made according to the situations; thirdly, due to the fermentation, the final product quality of capsanthin and capsaicine can be improved.

The invention provides a high-yield planting method of interplanting pepper and corn to control diseases and pests, and belongs to the technical field of agricultural cultivation. The method comprises the following steps: pepper and corn are planted according to the field distribution of 8-10 rows of pepper and 2 rows of corn; the planting specification of pepper is that the row spacing is 40 cm and the planting spacing is 35 cm, and pepper is planted by single plant; the planting specification of corn is that the row spacing is 35 cm and the planting spacing is 30cm, and corn is planted by double plants; and pepper and corn are planted at an interval of 60 cm. The method has the benefits that dry hot pepper yield of pepper reaches 1935.63 kg / hm<2> to 2063.49 kg / hm<2>, increasing by 18% to 26%; capsaicin content is increased by 19% to 23%; vitamin C content in pepper is increased by 12% to 13%; corn yield is increased by 27% to 28%; and compared with single cropped pepper, the control effect on epidemic diseases of pepper reaches 47% to 56%, the control effect on helicoverpa assulta of pepper reaches 42% to 55%, and the incidence rate of diseases and insects is remarkably reduced.

The invention belongs to the technical field of marine anticorrosion and antifouling, and particularly relates to a marine antifouling coating and a preparation method thereof. The marine antifoulingcoating with the bionic synergistic effect comprises a base body layer, and microtextures are evenly distributed on the surface of the base body layer. The micro-texture protrudes out of the surface of the base body layer. The micro-texture is in a cylindrical shape, a cross shape, a rib shape or a groove shape. The surface of the marine antifouling coating is provided with cylindrical, cross-shaped, rib-shaped and groove-shaped micron-sized textures, phenyl methyl silicone oil and capsaicine are added into the coating to serve as seepage-imitating antifouling agents; in order to solve the problem of the seepage rate of the antifouling agents, ZnO with the nanometer particle size is added, so that the crosslinking density of the coating is enhanced, and the antifouling property of the coating is improved. The mechanical property is improved, and the seepage rate of the antifouling agent is controlled, so that the purpose of prolonging the service life of the coating is achieved.

The invention discloses a simple and quick electrochemical capsaicine detection method. According to the method, simple, quick and correct quantitative detection for capsaicine is realized according to a linear relationship between electrochemical response signals and concentrations of to-be-detected objects by adoption of a differential pulse-adsorptive stripping voltammetry method through takinga non-modified silk-screen printing carbon electrode as an electrode material and combining the advantages that an adsorptive stripping voltammetry method is capable of greatly improving the detection sensitivity and a differential pulse voltammetry method is capable of effectively reducing the background current. The method is independent of large-scale instrument equipment; the used non-modified silk-screen printing carbon electrode is simple to prepare and low in cost; and the detection method is high in capsaicine detection sensitivity, simple and quick, can be used for detecting capsaicine in pepper samples, and is hopeful for being popularized and applied in the detection analysis and medicinal value research aspects of capsaicine.

The invention relates to an organic fireproof putty composition and a preparation method thereof. The composition consists of capsaicine and common organic fireproof putty; and the capsaicine accounts for 0.01 to 15 weight percent of the total weight of the capsaicine and the common organic fireproof putty. The preparation method for the composition comprises the following steps: a flame retardant is heated to be melted; a softening agent and the capsaicine are synchronously added into the liquid flame retardant to be dissolved; and a solution obtained in the steps and an inorganic filler are stirred in a stirring machine and then are sent to an extruding machine to be extruded. The organic fireproof putty composition can be applied to fire control blocking sealing, ratproof blocking sealing, anti-termite blocking sealing, snakeproof blocking sealing, cockroachproof blocking sealing and so on, has the effect of preventing white rats from destroying blocking layers, and has remarkable expelling effect on the white rats; and the amount of the organic fireproof putty composition eaten by the white rats under extreme hungry conditions is only one thirteenth of that of the common organic fireproof putty.

The invention discloses a grain preservative film of modified-atmosphere packaging for rat control which contains capsaicin microcapsule. The film is prepared by components of polyethylene resin, polyvinyl acetate, zinc stearate, calcium stearate, light calcium carbonate, white carbon black, paraffin wax, antioxidant and fluorescent agent. The components are weighed and mixed proportionally, extruded by a single screw plastic extruder, and subject to blow moulding to prepare a film. Capsaicin microcapsule, as a raticide, is coated on outer surface of the plastic film by an adhesive to prepare grain preservative film of modified-atmosphere packaging for rat control. The raticide slowly and continuously releases, thus achieving objective of long-term effective rat control, and has bidirectional atmosphere modifying function on O2 and CO2, with good moisture permeability of small packages, good antifogging and antisweat performance and oxidation resistance and anti aging ability.

The invention relates to a cereal powder dual-coated multi-preventive biological fresh keeping film and a preparation method thereof. The inner layer of the film is composed of the following components in parts by weight: 80 to 100 parts of microencapsulated plant essential oil insect-proof mildew preventive, 5 to 10 parts of mildew-proof film forming agent, 2 to 5 parts of antioxidant, and 75 to 84 parts of dispersant. The middle support layer of the film is composed of the following components in parts by weight: 20 to 35 parts of low density polyethylene resin, 70 to 100 parts of low density linear polyethylene resin, and 1 to 3 parts of mildew preventive. The outer coating is composed of the following components in parts by weight: 10 to 15 parts of microencapsulation agent of garlicin and capsaicin, and 5 to 8 parts of adhesive. The inner layer and the outer coating are sprayed on the middle support layer to prepare the cereal powder dual-coated multi-preventive biological fresh keeping film. The biocontrol mechanism is utilized, biological source fresh keeping materials are used to prepare the dual-coated film with a mildew-proof function, the oxidation and slow release problems of the coating functional material are solved by a microencapsulation treatment; the activity of fatty acid oxidase is inhibited for a long time; and the film can prevent insects, mold, aging, and mice and can delay the rancidity of cereals.

The invention relates to a capsaicin antifouling paint for preventing marine organisms from growing in an intertidal region. The capsaicin antifouling paint is used for forming a corrosion-resistant costing on the outer surface of a fan foundation in anti-marine organism corrosion prevention construction engineering in the offshore wind power industry; the capsaicin antifouling paint is formed by doping an oil paint with a high-purity capsaicin solution and stirring; the weight percentage content of the high-purity capsaicin solution in the capsaicin antifouling paint is 0.6-0.8 percent; the weight percentage content of high-purity capsaicin in the high-purity capsaicin solution is 80-90 percent; and the weight percentage content of capsaicin in the high-purity capsaicin is over 98 percent. In a construction process for constructing by adopting the capsaicin antifouling paint for preventing marine organisms from growing in an intertidal region, the capsaicin antifouling paint is coated onto the outer surface of a fan foundation in anti-marine organism corrosion prevention construction engineering in the offshore wind power industry to form a corrosion-resistant coating. Due to the adoption of the capsaicin antifouling paint, the safety of an offshore fan foundation is enhanced greatly.

The invention discloses hot pepper drink and a preparation method thereof. The hot pepper drink is prepared by the method which comprises the following steps: (1)firstly, capsaicim, 95 volume percent of edible alcohol, purified water, glycosylated protein, citric acid and coccinellin are weighed; (2)secondly, the capsaicim is added into the edible alcohol and dissolved to prepare a capsaicim alcoholic solution;(3) thirdly, the purified water is heated to the boiling point, added with the capsaicim alcoholic solution, the glycosylated protein and the citric acid to be uniformly mixed, cooled to a temperature of between 20 and 35 DEG C, and added with the coccinellin to prepare a mixed liquor; (4) and fourthly, the potassium sorbate is added into the mixed liquor according to the proportion of 0.5 gram per kilogram to be uniformly stirred to prepare the hot pepper drink. The pungency degree of the hot pepper drink is easy to control. The hot pepper drink fully utilizes the functions of reducing fat, losing weight, activating blood flow and stimulating the menstrual flow of the capsaicim, and also has the effects of treating chilblain and relieving waist and leg pain. Moreover, the product has aromatic flavor and stimulative mouthfeel; the preparation technology is simple; and the cost is lower.

The invention discloses a method for extracting panchromatic capsaicin from chili. The method comprises the following steps of: selecting chili and cleaning; drying cleaned chili; grinding; leaching in a high-pressure water-oil mixed phase; squeezing the extracted material and basically separating the material from a solution; standing leaching liquor and delaminating a water-oil layer, wherein an oil layer refers to finished panchromatic capsaicin comprising capsaicin and capsorubin; and adding various natural spices into leached chili residues, water and water-soluble substances, processing and blending to obtain composite seasoning flavor pastes of various flavors. The method adopts a simple process and has short extraction time and low cost, organic solvent is not left, byproducts such as chili residues and the like can be comprehensively utilized, and the capsaicin and the capsorubin are organically combined in a product.

The invention provides a grading method for piquancy degree of a spicy hot pot basic flavoring or a soup base, which comprises the steps of: determining a capsaicin content X; converting the capsaicin content X into a Scoville piquancy degree SHU; converting the Scoville piquancy degree SHU into a Li's piquancy degree LHU, wherein the conversion formula is as the follow: LHU is equal to SHU divided by K, K is the Li's piquancy degree, and K is more than or equal to 22.4 and less than or equal to 5600; and grading, wherein the piquancy degree is low if LHU is more than or equal to 8960 / K and less than or equal to 11520 / K; the piquancy degree is medium, if LHU is more than or equal to 11520 / K and less than or equal to 14720 / K; the piquancy degree is high, if LHU is more than or equal to 14720 / K and less than or equal to 18880 / K; and the piquancy degree is ultra high, if LHU is more than or equal to 18880 / K and less than or equal to 22400 / K. The determining method for the soup base comprises the steps of: starting timing when the soup base is boiled to the boiling state, taking out oil in soup base as samples at different moments successively during a period of time, determining the capsaicin content of each sample, selecting a maximum value, and converting the value into the Li's piquancy degree LHU, which means the piquancy degree of the soup base. The methods of the invention can characterize the piquancy degree of the base flavoring or the piquancy degree of the soup base, are easily acceptable, and unify the perception of the piquancy degree, thereby enabling the selection of favor according to the piquancy degree, and preventing the occurrence of complaints.

The invention discloses a method for evaluating a spicy level of a duck neck. The method comprises the following steps of carrying out pungency degree index evaluation on a duck neck standard sample in order to obtain a pungency degree index conversion formula; carrying out spicy intensity evaluation on the duck neck standard sample; analyzing a spicy intensity evaluation result by adopting clustering analysis in order to obtain spicy level classification of the duck neck standard sample; analyzing a spicy level classification result by adopting a DFA analysis method in order to obtain a boundary line of the spicy level of each type; fitting a linear regression equation by taking the score of a principal component 1 of each duck neck standard sample as a Y axis and a pungency degree indexas an X axis; substituting the boundary line into the linear regression equation in order to obtain a pungency degree index interval; and substituting the pungency degree index interval into the pungency degree index conversion formula, obtaining the content of capsaicin at each spicy level through calculation, forming a duck neck spicy level standard table and then obtaining the spicy level of ato-be-tested sample. The method is obtained based on a multivariate statistical method, and the accuracy of an evaluation result is high.

The invention discloses a method for preparing capsanthin and capsaicine from fresh chilis.The method includes the following steps of breaking the fresh chilis, baking the fresh chilis, separating seeds from peel, conducting grinding and pelleting and conducting extraction.The method has the advantages that 1, the fresh chilis are used as a raw material and fast dried at high temperature, the workload and investments of manual picking and airing are reduced, and chili color value loss in the airing process is reduced; 2, chili fragments are fed and discharged in an air-conveying mode, fast cooling is achieved, and pigment loss is reduced; 3, the chili fragments are deseeded after being baked to efficiently separate the seeds from the peel, and the quality of capsanthin is ensured; 4, chili powder is pelleted to facilitate following-up transportation and extraction production; 5, after the fresh chilis are baked, the water content of the chili peel is controlled at 10-15%, direct pelleting is allowed, and in comparison with dried chilis, a softening working procedure is omitted; 6, immiscible mixed solvents are adopted, capsanthin and capsaicine can be prepared further, and the method is simpler in technology compared with a traditional method.

The invention discloses a production process of a filament rayon slub fabric, which comprises the steps of selecting warps and wefts, weaving a filament rayon slub fabric, carrying out dyeing pretreatment, dyeing, impregnating with capsaicin finishing liquid, drying, and setting. Viscose filaments with high wet modulus are adopted as core yarns, and cotton fibers are adopted as slub yarns to coverthe outer side of the core yarns, so that the prepared fabric has good wet strength, and never experiences reduced strength during dyeing. In addition, spreading is performed during dyeing and impregnating with the capsaicin finishing liquid, so that it is avoided that the diameters of the yarns are overlapped and wrinkles are generated on the cloth surface after the diameters of the yarns are increased. In addition, the capsaicin finishing liquid is also used for finishing the dyed fabric, which is heat sensitive finishing, so that blood circulation can be promoted, metabolism can be regulated, and heat storage and warmth retention are achieved.

The invention belongs to the technical field of food processing, and particularly relates to a method for rapidly detecting the content of capsaicin substances in fresh chili fruits by using the surface color of the fresh chili fruits, which comprises the following steps of: preparing a sample to be detected, detecting the color difference value L*, a* of the surfaces of the fresh chili fruits to be detected, and substituting the color difference value L*, a* into a detection model to obtain the whole fruit capsaicin substance content of the chili sample to be detected. The detection method provided by the invention is simple, rapid, stable and good in repeatability, facilitates screening of new chili varieties and classification of chili commodity grades, and guarantees the quality and production stability of chili products.

A verification method of saccharomycetes capable of tolerating hot peppers and simultaneously utilizing glucose and xylose for fermentation comprises the following steps: S1, screening out an ethanol high-yield yeast strain in cane molasses, and recording the ethanol high-yield yeast strain as LSK3; S2, subjecting the LSK3 strain to pepper tolerance adaptive evolution to obtain an adapted strain, and marking the adapted strain as LSK3pe; and S3, constructing an environment in which capsaicin exists, and conducting verifying by comparing the growth conditions of LSK3 and LSK3pe in a capsicum environment, utilizing the fermentation capability of glucose, utilizing the fermentation capability of starch and detecting xylose fermentation of LSK3pe in a non-capsicum environment. The method is helpful for obtaining ethanol high-yield saccharomycetes evolved through pepper adaptability, and is helpful for being applied to microbial fermentation of kitchen waste containing pepper. Through verification of pepper tolerance, glucose fermentation and xylose fermentation, obtaining of the verified pepper tolerance and saccharomycetes fermented by using glucose and xylose are facilitated, and subsequent practical application is facilitated.

The invention discloses a preparation method of a perovskite thin film introduced with capsaicine, which is characterized in that capsaicine is introduced into a perovskite precursor liquid to improvethe grain size of the perovskite thin film and passivate defects in the perovskite thin film. The preparation method specifically comprises the preparation of the precursor liquid, a PTAA thin film and the perovskite thin film. Compared with the prior art, the method has good film forming quality, the introduced capsaicine can effectively delay the crystallization process of perovskite, increasethe size of perovskite grains and passivate defects in perovskite, the process is simple, the reaction conditions are mild and controllable, the added capsaicine is a renewable biological material, the cost is low, and the method is especially suitable for large-scale commercial production.

The invention discloses a chili capsaicin content close linkage SNP site, a CAPS molecular marker and application thereof, the SNP site is the 22748122nd site on a chili No.6 chromosome, and the polymorphism of the SNP site is C / G. Aiming at the capsaicin content close linkage SNP site, the invention also provides a corresponding CAPS molecular marker, a specific primer pair and a method for identifying a capsicum variety with high capsaicin content by using the CAPS molecular marker, and the method is based on the characteristics of the SNP site and the application of a restriction enzyme cutting site, and combines gene amplification and restriction enzyme cutting methods to improve the identification efficiency of the chill variety with the high capsaicin content in further, the accuracy rate is high, and development of the CAPS marker has important significance on cultivation of the pepper variety with the high capsaicin content.

The invention discloses a method for synchronously enriching and purifying aflatoxin B1 and capsaicine. The method comprises the following steps: mixing bacteria spheres loaded with reduced graphene oxide and obtained by culturing aspergillus flavus fungal spores which do not produce toxin with a precursor of iron, and preparing a magnetic composite nano material by taking ascorbic acid as a reducing agent through a hydrothermal method; adding the material into a sample extracting solution, and fully mixing the materials to adsorb aflatoxin B1 and capsaicine; adsorbing the magnetic composite nano material by using a magnet, and removing the sample extracting solution; adding the purification liquid, fully and uniformly mixing the liquid with the magnetic composite nano material, adsorbingthe magnetic composite nano material by using a magnet, and removing the purification liquid; and finally, adding the eluent, fully and uniformly mixing the magnetic composite nano material, adsorbingthe magnetic composite nano material by using a magnet, and concentrating the collected eluent to obtain a concentrated solution containing a target object. The method is simple and convenient to operate, short in consumed time, low in cost and capable of synchronously enriching aflatoxin B1 and capsaicine.

The invention discloses a method for extracting capsaicin from capsicum annuum seeds. The method comprises the steps: selecting high-quality and full capsicum annuum seeds, removing capsicum annuum peels and impurities, screening, then, adding the capsicum annuum seeds into a frying machine for frying, adding the fried capsicum annuum seeds into a spiral type multistage oil press for pressing, enabling pressed powdery residues to pass through a multilayer filter sieve so as to remove solid impurities, and removing residual impurities by using a centrifuge; removing off odors and moisture through heating, and filtering again after the powder is cooled to room temperature, thereby obtaining the capsaicin. According to the method, the extracting process route is short, the energy consumption is low, the extraction efficiency is high, the extraction ratio of the capsaicin reaches 90% or more, the extraction ratio of capsicum annuum seed oil reaches 95% or more, rich fragrance and various nutrients of the capsicum annuum seed oil are reserved to the maximum during pressing, and the capsicum annuum seed oil is clear and transparent, is fragrant in flavor, is rich in unsaturated fatty acids, vitamin E and a variety of mineral substances besides the capsaicin, is free of solvent residual and meets the requirements of modern people on green health.

The invention discloses a breeding method for a pepper variety used for Pixian county bean paste. The breeding method comprises the following steps: a step of raw material selection, a step of raw material growth judgement, a step of nutritional ingredient measurement, a step of capsaicine substance comparison, and a step of flavor evaluation. Thus, stable raw materials facilitating making of theSichuan Pixian county bean paste are expected to be screened out from a variety of peppers in mass production.

The invention provides simple, convenient and rapid capsaicine electrochemical detection equipment. The structure of the simple, convenient and rapid capsaicine electrochemical detection equipment comprises a power storage bottom plate, a capsaicine detection liquid box sealing piece, a detection press handle, a numerical value display screen, a safety pressure relief key and a simple and convenient dual-relief liquid clean-free device, wherein the power storage bottom plate and the detection press handle are mechanically connected, the numerical value display screen is fixedly arranged at a side surface of the detection press handle, and the safety pressure relief key is arranged at a top end of the detection press handle by an embedment mode. When a processing producer selects and purchases a pepper raw material, a dual-relief liquid detection mechanism can be directly punctured into pepper, pressure is applied to the pepper by an extrusion block after puncturing, the pepper is inputto a control quantity measurement mechanism for detection, second-time detection liquid relief can be performed on the pepper by relieving the dual-relief liquid detection mechanism after completion,detection in next turn can be performed by directly extracting and replacing the dual-relief liquid detection mechanism, and selective detection of the capsaicine can be performed by a purchaser directly in market or can be observed in a site.

The invention discloses chili sauce as well as a preparation method and application thereof, and belongs to the technical field of food. The chili sauce is prepared from the following raw materials in parts by weight: 10-30 parts of capsicum frutescens, 10-40 parts of capsicum frutescens, 15-40 parts of Meijie pepper, 15-20 parts of edible oil and 9.5-20.2 parts of auxiliary materials. The capsicum frutescens, the capsicum frutescens and the capsicum frutescens are The pungency degree of the capsicum frutescens is 0.1-0.12% and the pungency degree of the capsicum frutescens is 0.006-0.007% according to the content of capsaicin; the total amount of the capsicum frutescens, the capsicum frutescens and the capsicum frutescens accounts for not less than 50wt% of the raw materials. The chili sauce has a fresh chili flavor, is rich in taste, sour, fragrant and appetizing, and is suitable for a wide range of people. The corresponding preparation method is simple and suitable for industrial production, the spicy degree of the product can be kept stable, the spicy degree fluctuation is within 10%, and the shelf life of the product can be long.

The invention discloses a pork pig growth promoting agent containing earthworm nutrient solution. The pork pig growth promoting agent comprises the following components: the earthworm nutrient solution, a microbial preparation and propolis, wherein the earthworm nutrient solution is prepared by the steps of mashing the cleaned fresh earthworms, feeding 0.4% of capsaicine and 10% of garlic puree into the mashed earthworms according to the earthworm mass ratio, fully mixing, standing still, and removing the precipitate at the bottom to obtain the earthworm nutrient solution; the daily additive amount of all the components in the growth promoting agent for the pig diet is as follows: 20ml of earthworm nutrient solution per day, 30ml of microbial preparation per day and 20g of propolis per day. After pork pigs are fed by the pork pig growth promoting agent in a combining way, the production performance of the pork pigs and the diet nutrient digestibility are improved, the quality of pork is remarkably improved, and the muscle tenderness is improved. Furthermore, the additive is free from residue and remarkable in production effect, and does not easily generate drug resistance, thus being worth of popularization.

The present invention discloses a chili sauce processing and preparing method. After processing according to the steps, mouthfeel and nutritional effects of a finished product are greatly improved compared with traditional products, wherein capsaicine contained in chili fruit peels and placenta is a spicy source, the content of the capsaicine is different according to the variety, the general content is about 17%-27%, the content of the capsaicine in red chilies with J-shaped hooks is up to 27% or more, every 100 gram of fresh chilies contain 1.56 mg of carotene and 105 mg of ascorbic acid, which is higher than contents in common vegetables, the chili sauce is fragrant, spicy and delicious, moderate in spiciness, heavy in oil content, rich in vitamin C, proteins, carotene, fatty oil, capsaicin, human body essential nutrient elements and substances of volatile oil, calcium, phosphorus, iron, ascorbic acid, etc., disodium 5'-ribonucleotide enables the chili sauce to be richer in freshness, and the chili sauce is more delicious in taste and richer in taste layering sense, and meanwhile, also increased in a dietetic invigoration effect.

The invention provides a botrytis cinerea inhibitor and application thereof, and relates to the technical field of bio-pesticides. A methanol solution of capsaicine is used as an inhibitor for inhibiting the activity of botrytis cinerea. The invention proves that capsaicine with different concentrations has an inhibition effect on Botrytis cinerea and has concentration dependence, the higher the capsaicine concentration is, the more obvious the inhibition effect is; and capsaicine is sprayed to delay or even prevent the morbidity of pepper plants.

The present invention discloses a cultivation feed for promoting eupolyphaga growth, and relates to the technical field of eupolyphaga cultivation. The feed comprises, by weight, 55-65 parts of wheat bran, 10-30 parts of bean cake, 5-20 parts of green fodder, 3-10 parts of bone powder, 10-25 parts of corn meal, 3-5 parts of fish powder, 1-3 parts of white sesame, 3-5 parts of protein powder, 1-3 parts of mulberry leaf capsaicin, 5-7 parts of soybean meal, 2-5 parts of concentrated soybean protein powder, and 10-20 parts of rice bran. According to the present invention, in each raw material, the various components are optimized, such that the feed contains a variety of nutrients required during the eupolyphaga production process so as to substantially improve the eupolyphaga production rate; and the raw material sources are wide, the preparation process is simple, the cost is low, and the eupolyphaga immunity is enhanced.

The present invention discloses a formula and preparation process of secretly-made pickled chilies. The formula comprises the following components in parts by weight: 20-50 parts of pickled chilies, 20-50 parts of pod peppers, 10-30 parts of capsicum frutescens, 10-30 parts of green peppers, 50-80 parts of physical-squeezed rapeseed oil, 1-10 parts of tomatoes, 1-5 parts of aroma-strengthening materials, 1-5 parts of combined seasonings and 10-15 parts of water used to clean rice. The process heats and stir-fries the physical-squeezed rapeseed oil supplemented with the tomatoes, and performs high-temperature extraction so as to extract capsaicin in the peppers and the pickled chilies. The capsaicin is easier to absorb for human bodies, and is supplemented with malic acid and citric acid inside the tomatoes so as to be beneficial to increasing gastric acid concentration, to help digestion, and to adjust the gastrointestinal function. Meanwhile, the components simultaneously act with thefermented water used to clean rice, so that the pickled chilies have a sour taste inside, and the pickled chilies have a special flavor, and meanwhile, the spicy taste of the chilies is neutralized,and more people can eat the pickled chilies.