CN107223943B - Fresh pepper fruit composite sauce and preparation method thereof - Google Patents
Fresh pepper fruit composite sauce and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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- A—HUMAN NECESSITIES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
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Abstract
The invention relates to the technical field of food processing, and discloses a compound sauce of fresh pepper fruits and a preparation method thereof, wherein the sauce comprises fresh pepper juice, soy sauce, lemon juice, garlic and ginger juice, salt, white granulated sugar, pepper essential oil, sesame oil and an emulsifier; the pepper essential oil is obtained by distilling pepper pulp, the fresh pepper juice is filtrate obtained by diluting and filtering the distilled pepper pulp, and the pepper pulp is obtained by adding water into fresh pepper fruits, pulping the fresh pepper fruits, and adding lemon juice into the fresh pepper fruits to perform high-temperature microwave ultrasonic extraction. According to the invention, the raw material of the pepper pulp containing high content of piperine is obtained by a lemon juice and high-temperature microwave ultrasonic synergistic extraction method, and the main components of the pepper fresh fruit juice and pepper essential oil of the sauce are prepared from the raw material, and then the fresh pepper fruit juice and pepper essential oil are matched with components such as garlic and ginger juice, soy sauce, salt, white granulated sugar, lemon juice, sesame oil and the like to prepare the fresh pepper fruit seasoning.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a compound sauce for fresh pepper fruits and a preparation method thereof.
Background
Pepper nigrum L, a perennial evergreen big lian plant of Piperaceae and Piper, is homologous in medicine and food, has special fragrance and pungent taste, has the efficacies of warming middle-jiao, dispelling cold, descending qi, eliminating phlegm and the like, and is an indispensible spice resource. The pepper is common food flavoring agent and edible spice in food processing, and the whole plant can be used in medical treatment and health care for treating diuretic and hepatoprotective, and also can be used for treating diabetes, muscle pain, headache, toothache, etc. The pepper is mainly spicy, and the spicy substances mainly comprise piperine, isopiperine and the like. Piperine is the main active ingredient in pepper, and has been found to have anti-inflammatory, antioxidant, anti-tumor, immunoregulatory, etc.
In the food industry, pepper is mainly used as a condiment, almost all the pepper is processed into white pepper and black pepper at present, the processing time is long, water resources are wasted in the processing, and meanwhile, the loss of pepper resources such as pepper peels, tender fruits and the like can be caused. Therefore, the fresh pepper fruits are used as raw materials, a new-type product containing pepper flavor and nutrition is prepared by the modern process technology, and pepper resources can be utilized to the maximum extent.
Disclosure of Invention
In view of the above, the invention aims to provide a fresh pepper fruit composite sauce and a preparation method thereof, so that the composite sauce has high piperine content, palatable salt and spice, thick taste, proper viscosity and no layering and precipitation phenomena.
It is another object of the present invention to provide a process for extracting piperine, which enables the process to significantly increase the extraction rate of piperine, and to provide the application of the key technical operations in this respect.
In order to achieve the above purpose, the invention provides the following technical scheme:
a compound flavoring juice of fresh fructus Piperis comprises fresh fructus Piperis juice, soy sauce, lemon juice, garlic ginger juice, salt, white sugar, pepper essential oil, sesame oil and emulsifier;
the pepper essential oil is obtained by distilling pepper pulp, the fresh pepper juice is filtrate obtained by diluting and filtering the distilled pepper pulp, and the pepper pulp is obtained by adding water into fresh pepper fruits, pulping the fresh pepper fruits, and adding lemon juice into the fresh pepper fruits for microwave ultrasonic extraction.
Aiming at the problem of single type of the existing pepper condiment, the invention prepares the pepper essential oil and the fresh pepper fruit juice by a special process, and combines the garlic and ginger juice, the soy sauce, the salt, the white granulated sugar, the lemon juice and other components to obtain a novel fresh pepper fruit condiment, and the special process for preparing the pepper essential oil and the fresh pepper fruit juice obviously improves the content of piperine, so that the pepper flavor and the nutrition of the product are more sufficient.
Preferably, the compound sauce comprises, by weight, 40-80 parts of fresh pepper juice, 5-10 parts of soy sauce, 1-2 parts of lemon juice, 1-2 parts of garlic and ginger juice, 5-8 parts of salt, 5-10 parts of white granulated sugar, 0.01-0.05 part of pepper essential oil, 0.5-2 parts of sesame oil and 0.1-0.3 part of emulsifier. In the specific embodiment of the invention, the weight parts of the components can be selected as follows:
(1) 50 parts of pepper fresh fruit juice, 5 parts of soy sauce, 1 part of lemon juice, 1 part of garlic ginger juice, 5 parts of salt, 5 parts of white granulated sugar, 0.1 part of emulsifier, 0.05 part of pepper essential oil and 0.5 part of sesame oil;
(2) 50 parts of pepper fresh fruit juice, 10 parts of soy sauce, 2 parts of lemon juice, 2 parts of garlic ginger juice, 5 parts of salt, 10 parts of white granulated sugar, 0.2 part of emulsifier, 0.01 part of pepper essential oil and 0.5 part of sesame oil;
(3) 70 parts of pepper fresh fruit juice, 10 parts of soy sauce, 1 part of lemon juice, 1 part of garlic ginger juice, 5 parts of salt, 10 parts of white granulated sugar, 0.3 part of emulsifier, 0.03 part of pepper essential oil and 1 part of sesame oil;
wherein, the emulsifier is sucrose fatty acid ester.
Preferably, the pepper pulp is obtained by adding lemon juice with 0.02-0.1 time of the weight of the pulp into fresh pepper fruits and purified water after pulping according to the weight ratio of 1 (2-3), and performing microwave ultrasonic extraction for 10-20min at the temperature of 95-100 ℃ and the microwave power of 600-. The invention is unexpectedly found in the process of preparing pepper pulp, the content of pepper pulp in the pepper pulp can be obviously improved by adding lemon juice and cooperating with the extraction of a microwave ultrasonic instrument, namely, the extraction rate of piperine is improved, and the flavor and the nutrition of pepper can be further embodied. Wherein the lemon juice (including lemon juice for final blending) is obtained by adding water into green lemon and squeezing, wherein the added water amount is 2-3 times of the volume of the green lemon; the lemon juice can be added preferably in an amount of 0.025-0.05 times the amount of the pulp.
Preferably, the fresh pepper juice is a filtrate obtained by diluting distilled pepper pulp with water by 2-4 times and filtering. The distillation according to the invention may preferably be a steam distillation.
Preferably, the garlic and ginger juice is a supernatant obtained by pulping garlic, ginger and purified water according to a weight ratio of 2:1 (3-5), filtering, standing and clarifying the filtrate.
Meanwhile, the invention provides a preparation method of the compound sauce, which comprises the following steps:
step 1, preparing garlic and ginger juice for later use; adding water into fresh pepper fruits, pulping, adding lemon juice, and performing microwave extraction to obtain pepper pulp;
and 3, homogenizing and emulsifying the fresh pepper juice, the soy sauce, the lemon juice, the garlic ginger juice, the salt, the white granulated sugar, the pepper essential oil, the sesame oil and the emulsifier to obtain the fresh pepper fruit composite sauce.
Wherein, the pepper pulp, the fresh pepper juice, the pepper essential oil and the garlic ginger juice can be selected from the corresponding optimized technical scheme of the compound sauce.
Preferably, step 3 is:
homogenizing and emulsifying fresh pepper juice, soy sauce, lemon juice, garlic ginger juice, salt, white granulated sugar, pepper essential oil, sesame oil and an emulsifier under the homogenizing pressure of 30-50MPa for 3-4 times to obtain the fresh pepper fruit composite sauce.
The pepper pulp is treated by three methods of direct water boiling, low-temperature microwave ultrasonic and high-temperature ultrasonic microwave adding lemon juice, and the result shows that the extraction rate of the piperine can reach 29.88% by adopting the high-temperature microwave ultrasonic extraction of the lemon juice, and the content of the piperine in the pepper pulp is almost 2 times that of the piperine in the low-temperature microwave ultrasonic extraction and 5 times that of the piperine in the pepper pulp in the direct water boiling extraction. The invention shows that the pepper essential oil and the fresh pepper juice have obvious spicy taste and strong flavor by utilizing the scheme of the synergistic extraction of the lemon juice and the high-temperature microwave ultrasonic, and are suitable for blending the pepper compound sauce.
Based on the technical effects, the invention provides the application of the lemon juice and the high-temperature microwave ultrasonic extraction of the pepper pulp in preparing the pepper condiment, and the application of the lemon juice and the high-temperature microwave ultrasonic extraction in extracting the piperine from the fresh pepper fruits or the pepper pulp. Wherein the high temperature is 95-100 ℃.
In addition, the invention also provides a method for extracting the piperine, which comprises the steps of adding water into the fresh pepper fruits for pulping, then adding lemon juice for microwave ultrasonic extraction, and separating the piperine from the extracted pepper pulp.
More specifically, pulping fresh pepper fruits and purified water according to the weight ratio of 1 (2-3), adding lemon juice with the weight of 0.02-0.1 time of that of the pulp, performing microwave ultrasonic extraction for 10-20min at the temperature of 95-100 ℃ and under the microwave power of 600 plus 900w, and separating piperine from the extracted pepper pulp by using an HPLC method.
According to the technical scheme, the raw material of the pepper pulp containing high content of piperine is obtained by a lemon juice and high-temperature microwave ultrasonic synergistic extraction method, the main components of the fresh pepper juice and pepper essential oil of the sauce are prepared from the raw material, and the fresh pepper juice and pepper essential oil are matched with garlic and ginger juice, soy sauce, table salt, white granulated sugar, lemon juice and other components to prepare the fresh pepper fruit seasoning.
Drawings
FIG. 1 shows an HPLC chromatogram of piperine after direct water cooking of pepper pulp; the abscissa is min (minutes);
FIG. 2 shows an HPLC chromatogram of piperine after low temperature microwave ultrasonic extraction treatment of pepper pulp; the abscissa is min (minutes);
FIG. 3 shows an HPLC chromatogram of piperine obtained after the treatment of pepper pulp with the synergistic high temperature microwave ultrasonic extraction of lemon juice; the abscissa is min (minutes);
FIG. 4 is a bar graph of piperine extraction yield for different extraction methods; wherein A represents direct water boiling for 10 min; b represents microwave ultrasonic synergistic extraction at 80 ℃ for 10 min; c, adding 0.1 weight times of lemon juice into the pepper pulp, and performing microwave ultrasonic synergistic extraction at 95 ℃ for 10 min.
Detailed Description
The invention discloses a fresh pepper fruit composite sauce and a preparation method thereof, and a person skilled in the art can realize the compound sauce by properly improving process parameters by referring to the contents in the text. It is expressly intended that all such similar substitutes and modifications which would be obvious to one skilled in the art are deemed to be included in the invention. While the products and methods of manufacture of the invention have been described in terms of preferred embodiments, it will be apparent to those skilled in the art that the techniques of the invention can be practiced and applied by modifying or appropriately combining the products and methods described herein without departing from the spirit, scope, and spirit of the invention.
In the specific implementation process of the invention, the fresh pepper fruits are 6 to 8 ripe fresh pepper fruits, fresh pepper fruits without insect pests and mildew are selected, washed and drained, and the threshing can be threshing after freezing treatment, threshing after blanching treatment or mechanical and manual threshing.
If not specifically indicated, in the comparative test performed by the invention, the test raw materials adopted by each test group are all from the same variety, the same planting area, the same usage amount and the same process treatment, and the comparative test performed is consistent in the rest of test conditions except for the due differences so as to ensure the comparability of the test.
The invention provides a fresh pepper fruit composite sauce and a preparation method thereof.
Example 1: preparing the fresh pepper fruit composite sauce
Adding purified water into fresh pepper fruit particles according to the weight ratio of fresh pepper fruits to purified water of 1:3, and pulping to obtain pulp;
adding lemon juice (obtained by adding water into green lemon and juicing, wherein the added water amount is 3 times of the volume of the green lemon) into the pulp, uniformly mixing, placing in a microwave ultrasonic synergistic extraction instrument, wherein the lemon juice is 0.025 times of the weight of the pulp, performing microwave ultrasonic synergistic extraction for 20min at 95 ℃ and 750w power to obtain pepper pulp, performing essential oil extraction on the pepper pulp by using steam distillation, and respectively collecting pepper essential oil and the extracted pepper pulp;
diluting the extracted pepper pulp with purified water by 2 times, filtering to remove impurities, and collecting filtrate as fresh pepper juice for later use;
pulping garlic, ginger and purified water according to a weight ratio of 2:1:4, squeezing and filtering the pulp to obtain juice, standing the juice for 2-3h, clarifying, and taking supernatant as garlic and ginger juice for later use;
the formula is as follows:
50 parts of fresh pepper juice, 5 parts of soy sauce, 1 part of lemon juice (obtained by adding water into green lemon and juicing, wherein the added water amount is 3 times of the volume of the green lemon), 1 part of garlic and ginger juice, 5 parts of table salt, 5 parts of white granulated sugar, 0.1 part of sucrose fatty acid ester, 0.05 part of pepper essential oil and 0.5 part of sesame oil;
homogenizing and emulsifying the blended compound sauce for 3 times under the homogenizing pressure of 30MPa to obtain the compound sauce for the fresh pepper fruits; the product has palatable salt and spice, thick taste, proper viscosity, no layering and precipitation, and various tastes of salty and delicious soy sauce, spicy pepper, ginger and garlic, and the like.
Example 2: preparing the fresh pepper fruit composite sauce
Adding purified water into fresh pepper fruit particles according to the weight ratio of fresh pepper fruits to purified water of 1:2, and pulping to obtain pulp;
adding lemon juice (obtained by adding water into green lemon and juicing, wherein the added water amount is 2 times of the volume of the green lemon) into the pulp, uniformly mixing, placing in a microwave ultrasonic synergistic extraction instrument, wherein the lemon juice is 0.05 times of the weight of the pulp, performing microwave ultrasonic synergistic extraction for 10min at 100 ℃ and 600w power to obtain pepper pulp, performing essential oil extraction on the pepper pulp by using steam distillation, and respectively collecting pepper essential oil and the extracted pepper pulp;
diluting the extracted pepper pulp by 3 times with purified water, filtering to remove impurities, and collecting filtrate as fresh pepper juice for later use;
pulping garlic, ginger and purified water according to a weight ratio of 2:1:3, squeezing and filtering the pulp to obtain juice, standing the juice for 2-3h, clarifying, and taking supernatant as garlic and ginger juice for later use;
the formula is as follows:
50 parts of fresh pepper juice, 10 parts of soy sauce, 2 parts of lemon juice (obtained by adding water into green lemon and juicing, wherein the added water amount is 2 times of the volume of the green lemon), 2 parts of garlic and ginger juice, 5 parts of salt, 10 parts of white granulated sugar, 0.2 part of sucrose fatty acid ester, 0.01 part of pepper essential oil and 0.5 part of sesame oil;
homogenizing and emulsifying the blended compound sauce for 4 times under the homogenizing pressure of 40MPa to obtain the compound sauce for the fresh pepper fruits; the product has palatable salt and spice, thick taste, proper viscosity, no layering and precipitation, and various tastes of salty and delicious soy sauce, spicy pepper, ginger and garlic, and the like.
Example 3: preparing the fresh pepper fruit composite sauce
Adding purified water into fresh pepper fruit particles according to the weight ratio of fresh pepper fruits to purified water of 1:2, and pulping to obtain pulp;
adding lemon juice (obtained by adding water into green lemon and juicing, wherein the added water amount is 2 times of the volume of the green lemon) into the pulp, uniformly mixing, placing in a microwave ultrasonic synergistic extraction instrument, wherein the lemon juice is 0.1 time of the weight of the pulp, performing microwave ultrasonic synergistic extraction for 15min at 100 ℃ and 900w power to obtain pepper pulp, performing essential oil extraction on the pepper pulp by using steam distillation, and respectively collecting pepper essential oil and the extracted pepper pulp;
diluting the extracted pepper pulp with purified water by 2 times, filtering to remove impurities, and collecting filtrate as fresh pepper juice for later use;
pulping garlic, ginger and purified water according to a weight ratio of 2:1:5, squeezing and filtering the pulp to obtain juice, standing the juice for 2-3h, clarifying, and taking supernatant as garlic and ginger juice for later use;
the formula is as follows:
70 parts of pepper fresh fruit juice, 10 parts of soy sauce, 1 part of lemon juice (obtained by adding water into green lemon and juicing, wherein the added water amount is 2 times of the volume of the green lemon), 1 part of garlic ginger juice, 5 parts of salt, 10 parts of white granulated sugar, 0.3 part of sucrose fatty acid ester, 0.03 part of pepper essential oil and 1 part of sesame oil;
homogenizing and emulsifying the blended compound sauce for 3 times under 50MPa to obtain the compound sauce for the fresh pepper fruits; the product has palatable salt and spice, thick taste, proper viscosity, no layering and precipitation, and various tastes of salty and delicious soy sauce, spicy pepper, ginger and garlic, and the like.
Example 4: comparative test of pepper pulp extracted by different processes
The process comprises the following steps:
decocting fructus Piperis pulp in water for 10 min; performing microwave ultrasonic extraction on the pepper pulp at 80 ℃ and 750w power for 10 min; adding 0.1 times of lemon juice into pepper pulp, and performing microwave ultrasonic synergistic extraction at 95 ℃ and 750w power for 10 min;
pepper pulps with the same weight and consistent sources are taken as test objects, the processes are adopted for extraction treatment respectively, and then HPLC detection is carried out, and the results are shown in figures 1-4.
As is evident from the figures 1-4, the extraction rate of the piperine by adopting the microwave ultrasonic high-temperature extraction of the added lemon juice can reach 29.88 percent, the piperine content is almost 2 times of that of the low-temperature microwave ultrasonic extraction and is 5 times of that of the direct water boiling extraction, the pepper pulp prepared by combining the lemon juice with the high-temperature microwave ultrasonic extraction has obvious peppery taste and rich flavor, and is suitable for blending the pepper sauce.
Example 5: method for extracting piperine
1. Method of producing a composite material
(1) Pulping fresh pepper fruits and purified water at a weight ratio of 1:3, adding lemon juice (obtained by adding water into green lemon and juicing, wherein the added water amount is 3 times of the volume of the green lemon) with the weight of 0.025 times of the pulp, performing microwave ultrasonic extraction at 95 ℃ and 750w power for 20min, and separating piperine from the extracted pepper pulp by using an HPLC method.
(2) Pulping fresh pepper fruits and purified water at a weight ratio of 1:2, adding lemon juice (obtained by adding water into green lemon and juicing, wherein the added water amount is 2 times of the volume of the green lemon) with the weight of 0.05 time of the pulp, performing microwave ultrasonic extraction at 100 ℃ and 600w power for 10min, and separating piperine from the extracted pepper pulp by using an HPLC method.
(3) Pulping fresh pepper fruits and purified water at a weight ratio of 1:2, adding lemon juice (obtained by adding water into green lemon and juicing, wherein the added water amount is 2 times of the volume of the green lemon) with the weight of 0.1 time of the pulp, performing microwave ultrasonic extraction at 100 ℃ and 900w power for 15min, and separating piperine from the extracted pepper pulp by using an HPLC method.
2. Comparison of
In the manner of example 4, the piperine extraction rates of the 3 methods of this example were compared to the piperine extraction rates of the direct water boiling method and the low temperature microwave ultrasonic extraction method, and the results are shown in Table 1.
TABLE 1 piperine extraction Rate
As can be seen from Table 1, the extraction rate of piperine is significantly higher than that of direct poaching extraction and low temperature microwave ultrasonic extraction when the method of the present invention is used for extracting pepper paste, as the result trend of example 4 is the same.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (4)
1. A compound flavoring juice of fresh pepper fruit is characterized in that,
the composition comprises the following components in parts by weight: 40-80 parts of fresh pepper juice, 5-10 parts of soy sauce, 1-2 parts of lemon juice, 1-2 parts of garlic ginger juice, 5-8 parts of salt, 5-10 parts of white granulated sugar, 0.01-0.05 part of pepper essential oil, 0.5-2 parts of sesame oil and 0.1-0.3 part of sucrose fatty acid ester;
the fresh pepper juice is a filtrate obtained by diluting distilled pepper pulp with water by 2-4 times and filtering;
wherein the pepper essential oil is obtained by distilling pepper pulp, the fresh pepper juice is filtrate obtained by diluting and filtering the distilled pepper pulp, the pepper pulp is obtained by pulping fresh pepper fruits and purified water according to the weight ratio of 1 (2-3), adding lemon juice with the weight of 0.02-0.1 time of that of the pulp, and performing microwave ultrasonic extraction for 10-20min at the temperature of 95-100 ℃ and the microwave power of 600-; the lemon juice is obtained by adding water into green lemons and squeezing, wherein the added water amount is 2-3 times of the volume of the green lemons.
2. The fresh pepper fruit composite sauce as claimed in claim 1, wherein the garlic and ginger juice is a supernatant obtained by pulping garlic, ginger and purified water in a weight ratio of 2:1 (3-5), filtering, standing the filtrate and clarifying.
3. The method of preparing a compound sauce of fresh pepper as claimed in claim 1, comprising:
step 1, preparing garlic and ginger juice for later use; adding water into fresh pepper fruits, pulping, adding lemon juice, and performing microwave extraction to obtain pepper pulp;
step 2, distilling the pepper pulp, and respectively collecting pepper essential oil and the distilled pepper pulp; diluting and filtering the distilled pepper pulp to obtain filtrate, namely fresh pepper juice;
and 3, homogenizing and emulsifying the fresh pepper juice, the soy sauce, the lemon juice, the garlic ginger juice, the salt, the white granulated sugar, the pepper essential oil, the sesame oil and the sucrose fatty acid ester to obtain the fresh pepper fruit composite sauce.
4. A method for extracting piperine is characterized in that fresh pepper fruits and purified water are pulped according to the weight ratio of 1 (2-3), lemon juice with the weight 0.02-0.1 time of that of the pulp is added, microwave ultrasonic extraction is carried out for 10-20min at the temperature of 95-100 ℃ and under the microwave power of 600- "900 w", and the piperine is separated from the extracted pepper pulp; the lemon juice is obtained by adding water into green lemons and squeezing, wherein the added water amount is 2-3 times of the volume of the green lemons.
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| CN108967994B (en) * | 2018-09-30 | 2022-03-04 | 中国热带农业科学院香料饮料研究所 | Preparation method of pepper flavor substance |
| CN109527500A (en) * | 2018-12-19 | 2019-03-29 | 四川省食品发酵工业研究设计院 | A kind of improvement meat nutrition and the marinated seasoning packet of flavor and preparation method thereof |
| GB2620210A (en) * | 2022-02-18 | 2024-01-03 | Spice And Beverage Res Institute Chinese Academy Of Tropical Agricultural Sciences Catas | Pepper essential oil with anti-inflammatory activity and preparation method thereof |
| CN114574286B (en) * | 2022-02-18 | 2024-03-22 | 中国热带农业科学院香料饮料研究所 | Pepper essential oil with anti-inflammatory activity and preparation method thereof |
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