CN113881345A - Preparation method of oil-soluble pepper oleoresin - Google Patents
Preparation method of oil-soluble pepper oleoresin Download PDFInfo
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- CN113881345A CN113881345A CN202111159841.3A CN202111159841A CN113881345A CN 113881345 A CN113881345 A CN 113881345A CN 202111159841 A CN202111159841 A CN 202111159841A CN 113881345 A CN113881345 A CN 113881345A
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- pepper oleoresin
- oil
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- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 96
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 95
- 239000006002 Pepper Substances 0.000 title claims abstract description 95
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 95
- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 95
- 239000008601 oleoresin Substances 0.000 title claims abstract description 91
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 244000203593 Piper nigrum Species 0.000 title description 72
- 238000003756 stirring Methods 0.000 claims abstract description 38
- 238000001816 cooling Methods 0.000 claims abstract description 32
- 238000000034 method Methods 0.000 claims abstract description 16
- 239000000263 2,3-dihydroxypropyl (Z)-octadec-9-enoate Substances 0.000 claims abstract description 11
- RZRNAYUHWVFMIP-GDCKJWNLSA-N 3-oleoyl-sn-glycerol Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OC[C@H](O)CO RZRNAYUHWVFMIP-GDCKJWNLSA-N 0.000 claims abstract description 11
- RZRNAYUHWVFMIP-UHFFFAOYSA-N monoelaidin Natural products CCCCCCCCC=CCCCCCCCC(=O)OCC(O)CO RZRNAYUHWVFMIP-UHFFFAOYSA-N 0.000 claims abstract description 11
- RZRNAYUHWVFMIP-KTKRTIGZSA-N 1-oleoylglycerol Chemical compound CCCCCCCC\C=C/CCCCCCCC(=O)OCC(O)CO RZRNAYUHWVFMIP-KTKRTIGZSA-N 0.000 claims abstract description 8
- RZRNAYUHWVFMIP-HXUWFJFHSA-N glycerol monolinoleate Natural products CCCCCCCCC=CCCCCCCCC(=O)OC[C@H](O)CO RZRNAYUHWVFMIP-HXUWFJFHSA-N 0.000 claims abstract description 8
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 241000722363 Piper Species 0.000 claims abstract 24
- 239000003921 oil Substances 0.000 claims description 19
- 239000008157 edible vegetable oil Substances 0.000 claims description 5
- 239000002244 precipitate Substances 0.000 claims description 3
- 239000003513 alkali Substances 0.000 claims description 2
- 238000004090 dissolution Methods 0.000 abstract description 4
- 239000003085 diluting agent Substances 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 238000009776 industrial production Methods 0.000 abstract description 3
- 235000019198 oils Nutrition 0.000 description 18
- MXXWOMGUGJBKIW-YPCIICBESA-N piperine Chemical compound C=1C=C2OCOC2=CC=1/C=C/C=C/C(=O)N1CCCCC1 MXXWOMGUGJBKIW-YPCIICBESA-N 0.000 description 16
- 229940075559 piperine Drugs 0.000 description 16
- WVWHRXVVAYXKDE-UHFFFAOYSA-N piperine Natural products O=C(C=CC=Cc1ccc2OCOc2c1)C3CCCCN3 WVWHRXVVAYXKDE-UHFFFAOYSA-N 0.000 description 16
- 235000019100 piperine Nutrition 0.000 description 16
- 238000004321 preservation Methods 0.000 description 4
- 239000003549 soybean oil Substances 0.000 description 4
- 235000012424 soybean oil Nutrition 0.000 description 4
- 238000001514 detection method Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000013078 crystal Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000002585 base Substances 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000013614 black pepper Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09F—NATURAL RESINS; FRENCH POLISH; DRYING-OILS; OIL DRYING AGENTS, i.e. SICCATIVES; TURPENTINE
- C09F1/00—Obtaining purification, or chemical modification of natural resins, e.g. oleo-resins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
-
- C—CHEMISTRY; METALLURGY
- C09—DYES; PAINTS; POLISHES; NATURAL RESINS; ADHESIVES; COMPOSITIONS NOT OTHERWISE PROVIDED FOR; APPLICATIONS OF MATERIALS NOT OTHERWISE PROVIDED FOR
- C09F—NATURAL RESINS; FRENCH POLISH; DRYING-OILS; OIL DRYING AGENTS, i.e. SICCATIVES; TURPENTINE
- C09F1/00—Obtaining purification, or chemical modification of natural resins, e.g. oleo-resins
- C09F1/02—Purification
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
- C11B9/022—Refining
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
- C11B9/025—Recovery by solvent extraction
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of oil-soluble pepper oleoresin, belonging to the technical field of agricultural product processing, which comprises the steps of adding glycerol monooleate into pepper oleoresin, heating, and stirring until the pepper oleoresin is completely dissolved; and under the condition of stirring at a preset stirring speed, cooling the dissolved pepper oleoresin to a preset temperature according to a preset cooling speed to obtain the oil-soluble pepper oleoresin. The invention adopts the glyceryl monooleate as the diluent, achieves the effect of improving the oil solubility of the pepper oleoresin by using a method of high-temperature dissolution, stirring and cooling, obviously improves the convenience of the pepper oleoresin, has good oil solubility and high operational feasibility, and is suitable for large-scale continuous industrial production.
Description
Technical Field
The invention relates to the technical field of agricultural product processing, in particular to a preparation method of oil-soluble pepper oleoresin.
Background
The pepper, especially black pepper, contains abundant essential oil and flavor components such as piperine, and is a spice widely used at present. The pepper oleoresin is an effective component extracted from pepper, has unique flavor and convenient use, is an important food additive, is deeply loved by people, is mainly used in meat, cans, soup bases, seasoning juice and beverages, and has certain fresh-keeping and preservative effects, so the pepper oleoresin is a development trend of application and development of pepper products.
The pepper oleoresin is often diluted by edible oil in the use process of the food industry, and the oil solubility of piperine crystals in the pepper oleoresin is poor, so that the pepper oleoresin has poor solubility in oil, uneven products and inconvenient use. At present, the oil solubility of pepper oleoresin is researched less internationally.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a preparation method of the oil-soluble pepper oleoresin, and the prepared oil-soluble pepper oleoresin has good oil solubility and high operational feasibility and is suitable for large-scale continuous industrial production. .
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
a preparation method of oil-soluble pepper oleoresin comprises the following steps:
step 1, adding glyceryl monooleate into pepper oleoresin, heating, and stirring until the pepper oleoresin is completely dissolved;
and 2, under the condition of stirring at a preset stirring speed, cooling the dissolved pepper oleoresin to a preset temperature according to a preset cooling speed to obtain the oil-soluble pepper oleoresin.
The technical scheme of the invention is further improved as follows: in the step 1, the addition amount of the glycerol monooleate is 30-100 percent of the weight of the pepper oleoresin, the temperature is raised to 70-90 ℃, and the stirring time is 60-90 min.
The technical scheme of the invention is further improved as follows: in step 1, the addition of the glycerol monooleate is 40-80% of the weight of the pepper oleoresin, and the temperature is raised to 75-85 ℃.
The technical scheme of the invention is further improved as follows: in step 1, the addition of the glycerol monooleate is 50-70% of the weight of the pepper oleoresin, and the temperature is raised to 80 ℃.
The technical scheme of the invention is further improved as follows: in the step 2, the preset stirring speed is 1-10rpm, the preset cooling speed is 1-10 ℃/h, and the preset temperature is 25-35 ℃.
The technical scheme of the invention is further improved as follows: in the step 2, the preset stirring speed is 3-8rpm, and the preset cooling speed is 3-8 ℃/h.
The technical scheme of the invention is further improved as follows: in the step 2, the preset stirring speed is 5rpm, and the preset cooling speed is 5 ℃/h.
The technical scheme of the invention is further improved as follows: the obtained oil soluble pepper oleoresin is clear and transparent and has no precipitate when diluted with edible oil to obtain pepper alkali content of 1-20%.
Due to the adoption of the technical scheme, the invention has the technical progress that:
1. the invention adopts the method that the glyceryl monooleate dissolves the piperine at high temperature and the amorphous pepper oleoresin is generated by cooling, thus realizing the preparation of the oil-soluble pepper oleoresin for the first time.
2. The invention adopts the glyceryl monooleate as the diluent, and adopts the method of high-temperature dissolution, stirring and cooling to achieve the effect of improving the oil solubility of the pepper oleoresin, so that the convenience of the use of the pepper oleoresin is obviously improved.
3. The oil-soluble pepper oleoresin prepared by the invention has good oil solubility and high operational feasibility, and is suitable for large-scale continuous industrial production.
Detailed Description
The present invention will be described in further detail with reference to the following examples:
a preparation method of oil-soluble pepper oleoresin comprises the following steps:
step 1, adding 30-100% of glyceryl monooleate in the weight of pepper oleoresin into the pepper oleoresin, heating to 70-90 ℃, and stirring for 60-90min until the pepper oleoresin is completely dissolved;
and 2, cooling the dissolved pepper oleoresin to 25-35 ℃ at the speed of 1-10 ℃/h under the condition of stirring at the speed of 1-10rpm to obtain the oil-soluble pepper oleoresin.
Further, the amount of glyceryl monooleate added is 40-80%, preferably 50-70% by weight of the pepper oleoresin.
Further, the pepper oleoresin dissolution temperature is raised to 75-85 ℃, preferably 80 ℃.
Further, the stirring rate at the reduced temperature is 3 to 8rpm, preferably 5 rpm.
Further, the cooling rate is 3-8 ℃/h, preferably 5 ℃/h.
The oil soluble pepper oleoresin obtained by the preparation is clear and transparent without sediment when diluted to 1-20% piperine content by edible oil.
The working principle is as follows:
the main component piperine in the pepper oleoresin has poor oil solubility in a crystalline state, so that the pepper oleoresin is turbid and precipitated after being dissolved in edible oil. The temperature reduction rate is controlled in the process of diluting the piperine oleoresin, so that the piperine is in an amorphous state, and the oil solubility of the piperine can be effectively enhanced.
Example 1
A preparation method of oil-soluble pepper oleoresin comprises the following steps:
step 1, dissolving: adding 500g of glyceryl monooleate into 1kg of pepper oleoresin, heating to 80 ℃, and stirring for 60min under the condition of heat preservation, wherein the content of piperine in the pepper oleoresin is 60%.
Step 2, cooling: stirring the dissolved pepper oleoresin at the speed of 5rpm, continuously cooling to 30 ℃ at the speed of 5 ℃/h, and stopping stirring after cooling to 30 ℃ to obtain 1500g of oil-soluble pepper oleoresin.
Through detection, 100g of the obtained oil-soluble pepper oleoresin is added with 300g of soybean oil and stirred for 20min at normal temperature to obtain a pepper oleoresin oil solution with the content of piperine of 10 percent, and the pepper oleoresin oil solution is in a clear and transparent state.
Example 2
A preparation method of oil-soluble pepper oleoresin comprises the following steps:
step 1, dissolving: adding 300g of glyceryl monooleate into 1kg of pepper oleoresin, heating to 80 ℃, and stirring for 60min under the condition of heat preservation, wherein the content of piperine in the pepper oleoresin is 60%;
step 2, cooling: stirring the dissolved pepper oleoresin at the speed of 2rpm, continuously cooling to 30 ℃ at the speed of 2 ℃/h, and stopping stirring after cooling to 30 ℃ to obtain 1300g of oil-soluble pepper oleoresin.
Through detection, 100g of the obtained oil-soluble pepper oleoresin is added with 360g of soybean oil and stirred for 20min at normal temperature to obtain a pepper oleoresin oil solution with the content of piperine of 10 percent, and the pepper oleoresin oil solution is in a clear and transparent state.
Example 3
Step 1, dissolving: adding 1000g of glycerol monooleate into 1kg of pepper oleoresin, heating to 80 ℃, and stirring for 60min under the condition of heat preservation, wherein the content of piperine in the pepper oleoresin is 60%;
step 2, cooling: stirring the dissolved pepper oleoresin at the speed of 7rpm, continuously cooling to 30 ℃ at the speed of 7 ℃/h, and stopping stirring after cooling to 30 ℃ to obtain 1500g of oil-soluble pepper oleoresin.
Detection shows that 100g of oil soluble pepper oleoresin is obtained, 100g of soybean oil is added, and stirring is carried out for 20min at normal temperature to obtain pepper oleoresin oil solution with the piperine content of 10%, wherein the pepper oleoresin oil solution is in a clear and transparent state.
It should be noted that, the upper and lower limit values and interval values of the process parameters (such as weight percentage, temperature, stirring time, speed, cooling speed, etc.) of the present invention can implement the present invention, and the examples are not listed here.
Comparative example
A preparation method of oil-soluble pepper oleoresin comprises the following steps:
step 1, dissolving: adding 1000g of glyceryl monooleate into 1kg of pepper oleoresin, heating to 80 ℃, and stirring for 60min under the condition of heat preservation, wherein the content of piperine in the pepper oleoresin is 60%.
Step 2, cooling: stirring the dissolved pepper oleoresin at the speed of 15rpm, continuously cooling to 30 ℃ at the speed of 15 ℃/h, stopping stirring after cooling to 30 ℃, and separating out a large amount of piperine crystals in the cooling process. 100g of the obtained oil-soluble pepper oleoresin is taken, 300g of soybean oil is added, and stirring is carried out for 20min at normal temperature, so that the obtained pepper oleoresin has turbid precipitates.
In conclusion, the invention adopts the glyceryl monooleate as the diluent, and adopts the method of high-temperature dissolution, stirring and cooling to achieve the effect of improving the oil solubility of the pepper oleoresin, so that the convenience of the use of the pepper oleoresin is obviously improved.
Claims (8)
1. A preparation method of oil-soluble pepper oleoresin is characterized by comprising the following steps: the method comprises the following steps:
step 1, adding glyceryl monooleate into pepper oleoresin, heating, and stirring until the pepper oleoresin is completely dissolved;
and 2, under the condition of stirring at a preset stirring speed, cooling the dissolved pepper oleoresin to a preset temperature according to a preset cooling speed to obtain the oil-soluble pepper oleoresin.
2. The method for preparing oil-soluble pepper oleoresin as claimed in claim 1, wherein: in the step 1, the addition amount of the glycerol monooleate is 30-100 percent of the weight of the pepper oleoresin, the temperature is raised to 70-90 ℃, and the stirring time is 60-90 min.
3. The method for preparing oil-soluble pepper oleoresin as claimed in claim 1, wherein: in step 1, the addition of the glycerol monooleate is 40-80% of the weight of the pepper oleoresin, and the temperature is raised to 75-85 ℃.
4. The method for preparing oil-soluble pepper oleoresin as claimed in claim 1, wherein: in step 1, the addition of the glycerol monooleate is 50-70% of the weight of the pepper oleoresin, and the temperature is raised to 80 ℃.
5. The method for preparing oil-soluble pepper oleoresin as claimed in claim 1, wherein: in the step 2, the preset stirring speed is 1-10rpm, the preset cooling speed is 1-10 ℃/h, and the preset temperature is 25-35 ℃.
6. The method for preparing oil-soluble pepper oleoresin as claimed in claim 1, wherein: in the step 2, the preset stirring speed is 3-8rpm, and the preset cooling speed is 3-8 ℃/h.
7. The method for preparing oil-soluble pepper oleoresin as claimed in claim 1, wherein: in the step 2, the preset stirring speed is 5rpm, and the preset cooling speed is 5 ℃/h.
8. The method for preparing oil-soluble pepper oleoresin according to any one of claims 1-7, wherein: the obtained oil soluble pepper oleoresin is clear and transparent and has no precipitate when diluted with edible oil to obtain pepper alkali content of 1-20%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111159841.3A CN113881345B (en) | 2021-09-30 | 2021-09-30 | Preparation method of oil-soluble pepper oleoresin |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111159841.3A CN113881345B (en) | 2021-09-30 | 2021-09-30 | Preparation method of oil-soluble pepper oleoresin |
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| Publication Number | Publication Date |
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| CN113881345A true CN113881345A (en) | 2022-01-04 |
| CN113881345B CN113881345B (en) | 2023-01-17 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757556A (en) * | 2015-03-31 | 2015-07-08 | 扬州大学 | Pepper oleoresin emulsion and preparation method thereof |
| CN108148677A (en) * | 2017-12-28 | 2018-06-12 | 晨光生物科技集团股份有限公司 | A kind of continuous extraction method of pepper oleoresin |
| CN109692156A (en) * | 2019-01-25 | 2019-04-30 | 南京中医药大学 | A kind of curcumin and piperine are total to amorphous article and preparation method thereof |
| CN112063305A (en) * | 2020-09-17 | 2020-12-11 | 中国热带农业科学院香料饮料研究所 | Pepper fresh fruit oleoresin and preparation method thereof |
-
2021
- 2021-09-30 CN CN202111159841.3A patent/CN113881345B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757556A (en) * | 2015-03-31 | 2015-07-08 | 扬州大学 | Pepper oleoresin emulsion and preparation method thereof |
| CN108148677A (en) * | 2017-12-28 | 2018-06-12 | 晨光生物科技集团股份有限公司 | A kind of continuous extraction method of pepper oleoresin |
| CN109692156A (en) * | 2019-01-25 | 2019-04-30 | 南京中医药大学 | A kind of curcumin and piperine are total to amorphous article and preparation method thereof |
| CN112063305A (en) * | 2020-09-17 | 2020-12-11 | 中国热带农业科学院香料饮料研究所 | Pepper fresh fruit oleoresin and preparation method thereof |
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| CN113881345B (en) | 2023-01-17 |
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