...。鉴于膀胱癌对人体生命健康危害大,目前的治疗方式疗效欠佳且创伤大,费用高,临床上迫切需要探寻新的预防和治疗方式。辣椒素(capsaicin)是辣椒属植物中的一种天然物质,是辣椒辛辣刺激味道的主要来源。辣椒素广泛用于食品添加剂和镇痛药。
基于10098个网页-相关网页
...精品学习网 关键词】 辣椒精;辣椒碱;二氢辣椒碱;高效液相色谱法;含量测定 [gap=763]Key words：general alkaloids of Capsaicin;capsaicin;dihydrocapsaicin;HPLC;content determination ...
基于76个网页-相关网页
Capsaicin Ointment 辣椒碱软膏 ; 辣子碱软药膏
Capsaicin pure 辣椒素 ; 辣椒碱
capsaicin receptor 辣椒素受体
general alkaloids of Capsaicin 辣椒碱 ; 辣椒精
capsaicin cream 复方辣椒碱乳膏 ; 辣椒碱软膏
capsaicin standard 辣椒素标准品
Capsaicin Gel 辣椒碱凝胶
Capsaicin HPLC 辣椒碱
South America Capsaicin 南美辣椒素
It already known that VR1, as an iron channal on sensory nerves, can be stimulated by lots stimulies such as capsaicin and many protons.
Vanilloid(VR1)受体是已知的位于感觉神经上的受体，VR1受体是能感受多种刺激的离子通道，包括辣椒素、热、许多质子。
参考来源 - 糖尿病小鼠心肌VR1、SP的改变Transient receptor potential vanilloid 1(TRPV1)is a nonselective cationic channel,and can be activted by capsaicin,protons and heat.
瞬时受体电位香草酸亚型1(TRPV1)是一种非选择性的阳离子通道,能够被辣椒碱、热、质子等激活。
参考来源 - 治疗疼痛新途径:瞬时受体电位香草酸亚型1拮抗剂的研究进展The shading treatment increased the synthesis and accumulation of capsaicin.
得到如下结论：1 遮光处理促进辣椒素的合成和积累遮光处理促进辣椒果实中辣椒素的合成和积累。
参考来源 - 光照强度及氮肥对辣椒果实辣椒素代谢、品质和产量的影响The average reclaim rate of capsaicin and dihydrocapsaicin was 100.735%and 100.785%. The RSD was 1.79%.
回收率试验表明辣椒碱(二氢辣椒碱)平均回收率为100.735%(100.785%),RSD值为1.79%(1.81%)。
参考来源 - 辣椒果实中辣椒碱的含量、动态变化及其浸取物的抑菌效果研究In this work, a capsaicin assembler containing acrylamide moiety-N-(4-Hydroxy-3-methoxy-benzyl)-acrylamide (HMBA) ’ was synthesized successfully. And the molecular structure of HMBA was testified by FTIR and ’HNMR.
首次合成出了含辣素功能结构的单体N-(4-羟基-3-甲氧基-苄基)-丙烯酰胺(简称HMBA)并对合成方法进行了较全面的研究。
参考来源 - 环境友好型丙烯酸树脂的合成及其在海洋防污涂料中的应用研究·2,447,543篇论文数据，部分数据来源于NoteExpress
以上来源于: WordNet
N a colourless crystalline bitter alkaloid found in capsicums and used as a flavouring in vinegar and pickles. Formula: C18H27O3N 辣椒素
In very hot chilies, the capsaicin content is so amazing that if you cut the pepper, you will immediately feel burning pain on your skin.
在很辣的红辣椒里，辣椒素的含量惊人，以致于你如果切开辣椒，立刻就会感觉到皮肤上有灼烧痛感。
In chilies, capsaicin is what makes them spicy and "hot."
在红辣椒里，辣椒素是辣味的始作俑者。
The fact that capsaicin causes pain to mammals seems to be accidental.
因此，辣椒素引发哺乳动物的痛觉感受似乎纯属偶然。
When the skin samples were heated to 48 degrees, they produced this capsaicin-like molecule into a solution.
VOA: standard.2010.05.04
some with the capsaicin-receptor and some that had been genetically modified to eliminate that receptor.
VOA: standard.2010.05.04
"The ability of these substances to activate pain neurons was totally dependent upon capsaicin receptor."
VOA: standard.2010.05.04
应用推荐