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1.
Chronic neuropathic pain, particularly peripheral pain, is a cause of great concern for diabetic patients. Current treatments include numerous agents such as capsaicinoids, a known deterrent of neuropathic pain despite the inconvenience associated with local side effects. In this context, the current work aims to elucidate the potential mechanisms involved in cytotoxicity by capsaicin and proposes an efficient formulation of capsaicin in alginate microcapsules, which significantly reduces side effects from capsaicin topical administration. For this, human dermal fibroblast cells were treated with alginate-microencapsulated capsaicin extracts and screened for potential cytotoxic effects produced by the treatment. Cell viability and morphology were examined, as well as oxidative stress status and anti-inflammatory potential. Our results show that the alginate encapsulated formulation of capsaicin exerted lower cytotoxic effects on human dermal fibroblasts as measured by cell viability and reactive oxygen species (ROS) production. Furthermore, the expression profiles of inflammatory cytokines were significantly altered by the treatment as compared with the control culture.  相似文献   
2.
以N-羟甲基丙烯酰胺和苯酚类化合物为原料,合成了N-(2-羟基-3-丙烯酰胺甲基-4,6-二甲基苄基)丙烯酰胺(HMABA)、N-(2-羟基-3-丙烯酰胺甲基-4,5-二甲基苄基)丙烯酰胺(AMHBA)、N-(3,5-二甲基-4-羟基苄基)丙烯酰胺(MHBA)、N-(3,6-二甲基-4-丙烯酰胺甲基-2-羟基苄基)丙烯酰胺(MAHBA)和N-(2-甲氧基-4-甲基-5-丙烯酰胺甲基苄基)丙烯酰胺(MMABA)5个类辣素结构的丙烯酰胺衍生物。通过红外光谱(IR)、核磁波谱(1H NMR)、质谱(HR-MS)和元素分析对化合物的结构进行了表征。抑菌试验表明,HMABA对金黄色葡萄球菌和大肠杆菌的抑制效果最好,最低抑菌浓度均可达0.125 g/L。将此5个化合物作为防污剂制备海洋防污涂料,120 d的实海结果表明,基本无污损海生物附着。  相似文献   
3.
建立了高效液相色谱法(HPLC)测定辣椒中辣椒碱、二氢辣椒碱的检测方法.实验考察了仪器条件、不同流动相体系、流动相配比、柱温、流速等因素对分离的影响.确定了最佳色谱条件为ZORBAX SB-C18色谱柱(250mm×4.6 mm,5μm);二极管阵列检测器,辣椒碱、二氢辣椒碱的最佳检测波长为280 nm;色谱柱温度为2...  相似文献   
4.
Nuclear magnetic resonance spectroscopy is a straightforward technique for studying molecular dynamics that range in timescale from picosecond (motions faster than molecular reorientation) to those that occur in real-time. This approach is important to highlight the behavior of bioactive molecules in solution, and to acquire information about action mechanisms and potential pharmacological effects. Proton and carbon-13 spin–lattice relaxation experiments were performed to calculate the reorientational correlation time for protonated carbons. Capsaicin showed complex dynamical properties and the results revealed two regions with different dynamical properties: the aliphatic region with fast reorientation motions and the aromatic region with slow motions.  相似文献   
5.
A simple method for the extraction of two major capsaicinoids from habanero peppers, using near-infrared irradiation, microwave irradiation or ultrasound as the energy source and ethanol as the solvent, was compared with Soxhlet extraction. The extraction processes were monitored by gas chromatography/mass spectrometry. The new processes offer better overall yields and a higher ratio of capsaicin to dihydrocapsaicin than Soxhlet extraction. The physical effect of the different energy sources on the peppers was determined using scanning electron microscopy. Extraction of capsaicin and dihydrocapsaicin using near-infrared irradiation, which has not been previously reported, was shown to be a simple and efficient alternative extraction procedure.  相似文献   
6.
This study presents a sensitive electroanalytical method for the determination of capsaicinoids in chili extracts using flow injection with coulometric array detector. Flow injection method was developed based on the coulometric signal of capsaicinoids obtained by high performance liquid chromatography with coulometric detector (HPLC‐ECD). Capsaicinoids concentration in 18 chili samples from Yucatán México cultivated in different types of soils was quantified using UHPLC‐DAD and HPLC‐ECD and expressed in Scoville units. The plants were cultivated in a greenhouse on three types of limestone soils, namely, red, black and brown. Chili peppers were harvested in two stages of maturity: immature (green), and mature (orange). HPLC‐ECD method showed ten times higher sensitivity compared to the UHPLC‐DAD. Capsaicinoid content in 18 chili samples was measured by flow injection method. The best correlation with the Scoville units was obtained by the analysis of the current signal of the sensor poised at +450 mV (R2=94). ANOVA analysis showed that the soil type and the harvest date were significant for the capsaicinoid content. Chili plants cultivated in red soil had higher capsaicinoid content. In addition, the capsaicinoid content was increasing at later harvest dates. In summary, the suggested flow injection method with coulometric array detector decreased the time of analysis from 15 min to 30 s. Therefore it can be successfully applied for the routine capsaicinoid analysis in chili.  相似文献   
7.
Capsaicin is a widespread spice known for its analgesic qualities. Although a comprehensive body of evidence suggests pleiotropic benefits of capsaicin, including anti-inflammatory, antioxidant, anti-proliferative, metabolic, or cardioprotective effects, it is frequently avoided due to reported digestive side-effects. As the gut bacterial profile is strongly linked to diet and capsaicin displays modulatory effects on gut microbiota, a new hypothesis has recently emerged about its possible applicability against widespread pathologies, such as metabolic and inflammatory diseases. The present review explores the capsaicin–microbiota crosstalk and capsaicin effect on dysbiosis, and illustrates the intimate mechanisms that underlie its action in preventing the onset or development of pathologies like obesity, diabetes, or inflammatory bowel diseases. A possible antimicrobial property of capsaicin, mediated by the beneficial alteration of microbiota, is also discussed. However, as data are coming mostly from experimental models, caution is needed in translating these findings to humans.  相似文献   
8.
以动植物油脂为实验材料,建立了测定食用油中天然辣椒素、二氢辣椒素和合成辣椒素含量的凝胶渗透色谱–高效液相色谱–串联质谱(GPC–HPLC–MS/MS)法。样品经凝胶渗透色谱净化后,采用液相色谱串联质谱法(HPLC–ESI–MS/MS)分析,多反应监测模式(MRM)下外标法定量。在0.1~5.0μg/L范围内线性良好,天然辣椒素、二氢辣椒素和合成辣椒素的相关系数分别为0.999 6,0.999 8,0.999 8,检出限为0.5μg/kg。在5μg/kg添加水平下,空白加标回收率为71.5%~82.5%,测定结果的相对标准偏差为3.0%~8.3%(n=6)。该方法样品处理过程简便快捷,测定结果准确,可满足实验室大量、快速分析的需求。  相似文献   
9.
Capsaicinoids are the compounds responsible for the pungency of chili peppers. These substances have attracted the attention of many research groups in recent decades because of their antinociceptive, analgesic, anti‐inflammatory, and anti‐obesity properties, among others. There are nearly 160 capsaicinoids reported in the literature. Approximately 25 of them are natural products, while the rest are synthetic or semi‐synthetic products. A large amount of NMR data for the capsaicinoids is dispersed throughout literature. Therefore, there is a need to organize all this NMR data in a systematic and orderly way. This review summarizes the 1H and 13C NMR data on 159 natural and synthetic capsaicinoids, with a brief discussion of some typical and relevant aspects of these NMR data. Copyright © 2015 John Wiley & Sons, Ltd.  相似文献   
10.
Oleoresin capsicum, the oil extract of chili pepper, is mainly composed of capsaicin. Capsaicin is a hydrophobic volatile compound exhibiting antimicrobial activity against various microorganisms. Capsaicin in the form of an emulsion-based carrier system could be a good alternative to enhance bioavailability and simultaneously to increase the shelf-life of food. In this study, capsaicin emulsions were formulated using three different surfactants (Tween 80, commercial soy lecithin, and sucrose monopalmitate/SMP). Effects of aqueous phase composition, pH, and heating the pre-homogenized dispersion were investigated. For characterization, NMR relaxometry, color, turbidity, and antioxidant activity experiments were conducted. Antimicrobial efficacies of the emulsions were also evaluated against Escherichia coli andStaphylococcus aureus. Mean particle sizes of emulsions with surfactants Tween 80, lecithin, and SMP were found to be 68.30, 582.63, and 50.10?nm, respectively. Lecithin-containing emulsions showed the highest antimicrobial activity against S. aureus with 4.60?log reduction, whereas the same effect was observed in Tween 80-containing emulsions against E. coli with 3.86 log reduction. Emulsions prepared with SMP showed the highest antioxidant activity with 0.482?mg DPPH/L emulsion. The formulated emulsions have the potential to be used in food industry as antimicrobial food grade solutions.  相似文献   
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