“辣椒精可以让食客辣得过瘾，而火锅红可以在几乎不放辣油的前提下，让辣锅“红”起来”。
" The capsicum Jing can make the go back on broker hot must satisfy, but the chafing dish is scarcely red to let while putting a hot butyraceous hypothesis hot pot of and"red"".
本文详细介绍了辣椒红色素、辣椒精、辣椒碱类化合物的生产、研究及应用现状，并就目前存在的问题和市场情况进行了分析。
This article introduces the situation of production, research and application of capsanthin, oleoresin capsicum, capsaicine and the existing questions and mar-ket situation are also analyzed.
正交试验表明：精牛肉、红辣椒、盐糖比是影响胡萝卜香辣牛肉酱风味的主要因素；
Through orthogonal experiments, the results showed beef, red chilli and salt-sugar proportion is the major factor that impact spicy and fragrant beef- paste on flavor.
正交试验表明：精牛肉、红辣椒、盐糖比是影响胡萝卜香辣牛肉酱风味的主要因素；
Through orthogonal experiments, the results showed beef, red chilli and salt-sugar proportion is the major factor that impact spicy and fragrant beef- paste on flavor.
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