81 results about "Capsaicinol" patented technology

The invention relates to the technical field of pepper planting, and discloses a pepper planting method for improving pepper quality, which comprises the following steps: soil and matrix treatment, seed treatment and sowing, field management and regulation, fertilization strategy, pest control and ecological balance, and plant pruning and fruit optimization. According to the pepper planting method, through the synergistic effect of all links, the pepper planting effect and quality are comprehensively improved from soil improvement to seed treatment, from field management to pest and disease control and then to plant pruning and fruit optimization. Compared with a traditional planting method, the quality indexes such as vitamin C content and capsaicin content of the chilies planted through the method are remarkably improved, the growth cycle is shortened, the yield is increased, meanwhile, use of chemical pesticides is reduced, and the method is environmentally friendly, has remarkable economic, social and ecological benefits and is worthy of popularization and application. Powerful support and guarantee are provided for sustainable development of the pepper planting industry.

Methods of making bioactive compound-loaded nanoparticles are provided. The methods harness naturally-occurring biopolymers to produce nanoparticles from raw plant materials. Methods include contacting plant-derived materials with alkaline solution with agitation to deprotonate the bioactive materials and biopolymers to form nanoparticles. In some forms, the methods contact the nanoparticle with an acid to re-protonate the components and more stable nanoparticles. The bioactive compounds can be extracted from raw plants and / or plant parts, including turmeric, ginger, clove, thyme, pepper, and rosemary. The bioactive compounds include curcumin, gingerols, shogaols, eugenol, thymol, carvacrol, capsaicin, and rosmarinic acid. Compositions and formulations containing bioactive-compound loaded nanoparticles are also provided.

The invention discloses an antibacterial coating for a concrete surface as well as a preparation method and application of the antibacterial coating, and relates to the technical field of functional polymers. The antibacterial coating for the concrete surface is prepared from the following raw materials in parts by weight: 100 parts of a monomer mixture, 0.7 to 3.1 parts of an initiator, 0.3 to 2.0 parts of a chain transfer agent and 75 to 125 parts of a solvent, wherein the monomer mixture comprises a methacrylate monomer, an acrylate monomer, sodium acrylate, a urea methacrylate monomer and a capsaicin derivative in a molar ratio of (12-60): (20-60): (2-10): (2-10): (1-5). The antibacterial coating for the concrete surface is easy to prepare and operate, low in cost and environmentally friendly, and raw materials are easy to obtain; the capsaicin derivative monomer is introduced into the antibacterial coating for the concrete surface, so that the antibacterial activity of the resin is improved, and the problem of biological fouling of a concrete structure in marine infrastructure is solved.

The invention discloses capsaicin-tolerant lactobacillus plantarum and application thereof in pickled pepper fermentation, and belongs to the technical field of microorganisms. The lactobacillus plantarum MYL-6 provided by the invention is preserved in the China Center for Type Culture Collection on August 10, 2023, and the preservation number of the lactobacillus plantarum MYL-6 is CCTCC (China Center for Type Culture Collection) M 20231407. According to the invention, a fusion strain MYL-6 is constructed through inactivation of parents and protoplast fusion. Experimental results prove that the prepared lactobacillus plantarum strain MYL-6 not only has the capacity of producing lactic acid at high yield, but also has the characteristic of capsaicin tolerance, after the lactobacillus plantarum provided by the invention is used for fermenting pickled peppers, the lactic acid content is increased, the acid fragrance is improved, the fermentation period of the pickled peppers is shortened, the quality of the pickled peppers can be improved, and the production cost is reduced. The method has huge application potential in the pickled pepper manufacturing industry.

The invention discloses a capsaicin compound quantitative prediction model construction method and device, and a storage medium. The method comprises the following steps: S1, collecting visible-near infrared spectrum and Raman spectrum data of a chili powder sample; s2, determining the content of a taste substance capsaicin compound in the chili powder by utilizing an HPLC (High Performance Liquid Chromatography) technology; s3, directly splicing and fusing the collected visible-visible-near infrared and Raman spectrum data to form a new fusion matrix; and S4, performing variable screening according to the new fusion matrix, and establishing a quantitative model for predicting the content of the capsaicin compound as the taste substance of the chili powder. By adopting the technical scheme provided by the invention, in-situ nondestructive rapid evaluation of trace active components in a complex food matrix is realized, and pretreatment loss and aging bottleneck of traditional destructive detection are effectively avoided.

The invention discloses a nicotine hard candy and a manufacturing method thereof. The nicotine hard candy comprises the following raw materials in parts by mass: 1-9 parts of a nicotine active material; 1-2 parts of a green tea extract; 1 to 2 parts of microencapsulated capsaicin; 5-15 parts of a first sweetening agent; and 60-80 parts of a carrier material. The nicotine hard candy can effectively inhibit appetite and control body weight.

The invention belongs to the technical field of marine heavy anti-fouling materials, and particularly discloses an intelligent anti-fouling coating based on pH response microcapsules and self-repairing hydrogel and a preparation method of the intelligent anti-fouling coating. 5 to 20 parts of a pH response microcapsule; 10 to 30 parts of self-repairing hydrogel; and 1-3 parts of a coating dispersant. The coating disclosed by the invention has pH response release, self-repairing capability and environmental adaptability, and is specifically embodied in targeted triggering of the pH response microcapsule: the sodium alginate / chitosan core is at pH gt; when 8.5, the capsaicin is dissolved and released; precise controlled release: a nano SiO2 shell layer of the pH response microcapsule realizes zero-order release kinetics; a dynamic hydrogen bond network: glutaraldehyde cross-linked chitosan hydrogel realizes scratch self-healing; the antifouling agent is suitable for long-term antifouling of ship bodies, maritime work structures, seawater pipelines and the like in polar regions and complex marine environments.

The invention provides a viscous seed coating agent for desert aerial seeding and application thereof, and belongs to the technical field of ecological restoration. According to the coating agent, seeds serve as a core, and an inner-layer nutrition matrix and an outer-layer mucus layer are sequentially formed from inside to outside; the inner layer comprises a water-retaining agent, a binder and a microbial agent of nitrogen-fixing bacteria and phosphate solubilizing bacteria; the outer layer comprises an Arabic gum / natto resin adhesive, gibberellic acid and indolebutyric acid plant growth regulator and a bitter taste element / capsaicin animal repellent. Seeds are firmly attached to the sand surface through the outer-layer viscous substance, and sand blowing loss is reduced; the inner water retention layer and the microbial agent continuously supply water and fertilizer, so that the seed germination and seedling survival capability is improved; the outer layer repellent reduces animal pecking, and plasma activation further promotes germination. The coating agent can significantly improve the retention rate, the germination rate and the seedling survival rate of desert aerial seeding seeds, and is suitable for ecological restoration of xerophytes such as caragana microphylla.

The present invention addresses the problem of providing an inkjet ink which has excellent removability, that is, from which the colorant can be easily removed.　Specifically, the inkjet ink contains a colorant, wherein the colorant is one or more substances selected from the group consisting of iron oxide compounds, phycocyanin, caramel, copper-chlorophyllin compounds, capsaicin, carminic acid, betanin, cyanidin glycosides, carmine, β-carotene, lutein, norbixin, and curcumin.

The invention discloses a device for detecting the content of capsaicin in pepper fruits, and relates to the technical field of food detection, the device comprises a shell with an opening in the top end and a detachable cover body, and a bearing piece for bearing to-be-detected peppers is arranged in the shell. The diameter detection unit comprises two distance measuring sensors for detecting the diameter of the pepper; the light emitting module is responsible for emitting near-infrared light and adjusting the emitting angle of the light; the light splitting device splits reflected light, the detection probe converts optical signals into electric signals, and the spectrograph receives and processes the electric signals. The central controller is in signal connection with all the components, and the communication module enables the central controller to communicate with cloud equipment. And the cloud end calculates the capsaicin content according to the diameter, the spectral data and the prediction model. A heat dissipation unit, a built-in power supply and the like are further arranged. The device can avoid external light interference, is simple and convenient to operate and portable, realizes rapid and accurate detection of the capsaicin content, solves the problems of expensive equipment, complex operation and the like in the existing detection technology, and meets industrial requirements.

This invention discloses a chili oleoresin, its preparation method, and its applications, relating to the field of food seasoning processing technology. The raw materials for this chili oleoresin include a mixed chili oleoresin and a flavor enhancer in a mass ratio of 1000:3.005-6.2. The mixed chili oleoresin is composed of at least two chili oleoresin base materials with the same total capsaicin content but different relative capsaicin content ratios, blended in a specific ratio. The total capsaicin content in the mixed chili oleoresin is 400,000-430,000 SHU, and the relative capsaicin content ratio is 1.80-2.40. This invention expands the applicability of the mixed chili oleoresin. When the relative capsaicin content ratio is within the range of 1.80-2.40, the chili oleoresin exhibits a mild spiciness, moderate spiciness duration, and a spiciness in the mouth without burning the throat. Furthermore, by combining it with a flavor enhancer, the overall taste of the chili oleoresin can be significantly improved, synergistically enriching and modifying the layers of spiciness.

This invention discloses an organosilicon marine antifouling coating suitable for static marine facilities. The coating process involves reacting capsaicin with unsaturated acid anhydride monomers to eliminate the active free radical scavenging phenol groups and synthesize capsaicin unsaturated esters. These esters serve as inhibitors for subsequent free radical copolymerization. The capsaicin unsaturated esters then undergo free radical polymerization with unsaturated silane curing agent monomers to obtain capsaicin-modified silane curing agents. These modified organosilicon marine antifouling coatings are then prepared based on this modified silosilicon coating. In actual service, especially in static seawater environments, the low surface free energy of this coating inhibits the adhesion of fouling organisms. Simultaneously, the capsaicin groups stimulate fouling organisms, driving them away from the coating surface and significantly improving the antifouling effect of the coating on static marine facilities. This coating is particularly suitable for various static marine facilities subjected to long-term static immersion in seawater, achieving fouling prevention without relying on seawater erosion.

The invention discloses a quantitative analysis method for perceiving the pungency degree of spicy food and a standardized grading and quality control method. Comprising the following steps: preparing reference capsaicin standard solutions with different concentrations, evaluating the perceived capsaicin concentration of the reference capsaicin standard solutions, determining the pungency degree value by using an instrument, drawing a pungency degree perceived capsaicin concentration-pungency degree value determined standard curve by using the instrument, and pretreating the spicy food by using different pretreatment schemes according to types to obtain a sample solution to be detected. Measuring the pungency degree value of a sample solution to be measured by an instrument, substituting the pungency degree value into the standard curve, and calculating to obtain the pungency degree sensing capsaicin concentration corresponding to the pungency degree value measured by the instrument of the sample solution to be measured. According to the method, subjective sensory evaluation is converted into reproducible objective data by establishing a'sensory evaluation group calibration + instrument detection + standard curve ', and the problems of detection distortion, low detection efficiency and the like caused by high subjectivity of sensory evaluation, disjunction of instrument analysis and human body perception and interference of different matrixes in an existing pungency degree evaluation method are solved.

The invention belongs to the technical field of food processing, and particularly discloses spicy oil and a preparation method and application thereof.The spicy oil is extracted from fried spicy hotpot condiment through the supercritical carbon dioxide extraction technology, and the supercritical carbon dioxide extraction technology is as follows: the extraction time is 30-50 min, the CO2 flow is 20-40 kg / h, the extraction temperature is 60-70 DEG C, and the extraction pressure is 1.5-3.0 Mpa. Compared with a traditional braising extraction technology, the preparation method has the advantages that the extraction time is obviously shortened, the utilization rate of grease is increased, the capsaicin content of the prepared spicy oil is 80-110 mg / g, the zanthoxylamide content is 60-90 mg / g, the flavor of the spicy oil is richer, and the effective components of the whole flavor are increased by 5.03 times. Seasoning oil conforming to national safety standards can be obtained after the flavor of the spicy oil is further optimized through blending, and the spicy oil can be used for industrial conversion of the spicy oil.

The invention provides a composite antifouling coating material as well as a preparation method and application thereof, and belongs to the technical field of functional coatings. The preparation method comprises the following steps: firstly, synthesizing methacrylate capsaicin, then copolymerizing the methacrylate capsaicin and N-isopropylacrylamide to obtain a poly (N-isopropylacrylamide) methacrylate capsaicin copolymer, and then grafting the poly (N-isopropylacrylamide) methacrylate capsaicin copolymer onto organic silicon polyurethane to obtain the organic silicon polyurethane-grafted poly (N-isopropylacrylamide) methacrylate capsaicin copolymer. The composite antifouling coating material is obtained. The anti-fouling coating formed by the composite anti-fouling coating material can release fouling organisms based on temperature response, the anti-fouling agent can be stably released, the coating further has self-repairing capacity, the anti-fouling coating with great value is provided for the field of medical instruments or marine antifouling, and the composite anti-fouling coating material has wide prospects in practical application.

The invention relates to the technical field of food quality detection, in particular to a spice drying process internal component change monitoring method based on hyperspectral imaging. According to the specific technical scheme, the method comprises the following steps: (1) acquiring and correcting images of complete peppers in different drying stages based on a hyperspectral image technology; (2) image data processing and spectrum extraction; and (3) establishing an internal component change model in the chili drying process based on spectral data. The method comprises the following steps: firstly, acquiring the contents of three substances, namely total phenols, carotenoids and capsaicin substances, then acquiring and correcting images of complete peppers in different drying stages based on a hyperspectral imaging system, and then selecting a region of interest and extracting spectral information. A computer is used for forming a new matrix by using the spectral characteristic information of the ROI and the physicochemical information of the three substances to establish a PLS prediction model to predict the content of the information of the three components of the sample, and finally, the pepper quality visual distribution analysis based on the optimal PLS model is carried out.

The invention relates to the technical field of optical cable preparation, in particular to a rat-proof optical cable with a rat-proof coating structure and a preparation process. Comprising the following steps: preparing a temperature-sensitive shell material, preparing a cross-linked copolymer, preparing a temperature-sensitive release capsaicin filler, and preparing the rat-proof optical cable with the rat-proof coating structure. According to the invention, N-isopropylacrylamide and acrylated hydrogenated castor oil are combined to construct a temperature-sensitive microsphere shell, and in the combination, N-isopropylacrylamide is used as a temperature-sensitive component to provide a basic temperature response characteristic for a system; acrylated hydrogenated castor oil serves as a multifunctional cross-linking agent and a reinforcing phase, when the temperature is higher than the minimum critical solution temperature, capsaicin is greatly released through a hydrophobic micro-area formed by the acrylated hydrogenated castor oil and collapsed N-isopropylacrylamide chain in a synergistic mode, and a network absorbs water to be swelled at the low temperature to block capsaicin and stop release, so that the capsaicin is prevented from being released. And thus, the microspheres can realize effective temperature regulation and control release.

The present application provides a curry sauce, comprising: 85-90 parts by mass of soybean oil, 35-40 parts by mass of chopped chili pepper, 10-15 parts by mass of dehydrated coriander, 8-10 parts by mass of edible salt, 8-10 parts by mass of white granulated sugar, 5-12 parts by mass of monosodium glutamate, 4-10 parts by mass of raw garlic, 2-4 parts by mass of erythritol, 2-4 parts by mass of raw ginger, 1.5-2.0 parts by mass of oyster sauce, 1.5-2.5 parts by mass of chicken essence, 0.4-0.6 parts by mass of yeast extract, 0.6-0.8 parts by mass of capsaicin, and 0.1-0.3 parts by mass of capsicum red pigment. The two-step process of "cold treatment plus color protection agent and synergistic rehydration, low-temperature frying and fresh-keeping" is adopted for the dehydrated coriander, and the rehydration link uses a compound solution of erythritol, concentrated lemon juice and erythorbic acid to achieve the four effects of color protection, crispness preservation, taste retention and shelf life extension. By controlling the process parameters and taking advantage of the compound components, the unstable quality and short shelf life of the rehydrated coriander are solved.

The invention relates to a development method and application of a KASP marker closely related to the pungency degree of hot peppers, and the development method comprises the following steps: constructing two hot pepper pungency degree difference extreme mixing pools by utilizing an F2 segregation population obtained by hybridizing HJ01 of high-pungency hot peppers and HJ02 of low-pungency hot peppers; according to a BSA-seq whole genome sequencing result, a candidate region for regulating and controlling the pungency degree of hot peppers is preliminarily screened out, correlation analysis is carried out on genes in the candidate region in combination with RNA-seq, it is found that only two significant intervals are located, QTL intervals are located on a chromosome 2, the starting position range and the ending position range of the QTL intervals are 135670001-136670000 and 136800001-152640000, and the QTL intervals are located on a chromosome 2. The method is used for the interval range of a key gene causing the difference between the capsaicin content in the 'HJ01' high-spicy wild type material and the capsaicin content in the 'HJ02' low-spicy mutant material. KASP molecular markers are developed on the basis of variation sites, target site genotype detection is carried out on high-spicy materials and low-spicy materials, the high-spicy materials are C: C type materials, the low-spicy materials are G: G type materials, and the markers are co-dominant; kASP is used for carrying out genotype identification on the F2 population, and the accuracy rate reaches 89.3%.

The invention belongs to the technical field of gene engineering, and particularly relates to application of a CcMYB1R1 protein and a gene in regulating and controlling the content of capsaicin substances of capsicum. The invention provides the CcMYB1R1 protein for regulating and controlling the content of capsaicin substances, and the CcMYB1R1 protein is a key transcription factor for regulating and controlling synthesis of capsaicin substances in capsicum fruits, can promote biosynthesis of capsaicin substances, and has an important regulating and controlling effect on quality formation of capsicum fruits. By regulating and controlling the content of the CcMYB1R1 protein or the expression quantity of the CcMYB1R1 gene, the content of capsaicin substances in the pepper fruits can be effectively regulated and controlled, a new key gene resource is provided for analyzing a secondary metabolism regulation and control network of the pepper fruits, and a direct genetic target and an important genetic material are provided for cultivating new germplasm of the pepper.

The invention relates to the technical field of functional foods and health-care products, and discloses a weight-reducing beverage based on coffee and natural plant extracts and a preparation method of the weight-reducing beverage. The beverage consists of the following components: 2% of a coffee bean extract, 3% of a green tea extract, 0.1% of capsaicin, 2% of a Hoodia gardonii extract, 3% of a white kidney bean extract, 1.5% of a turmeric extract, 1% of L-theanine, 0.2% of a vitamin B group compound, 1% of a sweetening agent, 0.5% of a stabilizer and 85.7% of water. According to the weight-reducing beverage based on coffee and natural plant extracts and the preparation method thereof, organic raw materials from specific regions are selected, so that the guarantee of high quality and purity of components is realized, the concentration and stability of effective components in the beverage are improved, and the weight-reducing effect is enhanced; according to the preparation method, plant raw materials are subjected to pretreatment steps of cleaning, baking, freeze drying and the like, so that impurities and pollutants are removed, active ingredients are reserved to the greatest extent, the bioavailability of the active ingredients in a final product is enhanced, and the loss of the active ingredients in the processing process is reduced.

The invention belongs to the technical field of pepper molecular breeding, and discloses a KASP molecular marker for regulating capsaicin biosynthesis candidate genes, a primer, a kit and application. The flanking nucleotide sequence of the KASP molecular marker is as shown in SEQ ID No: 1. The primer comprises a forward primer 1 as shown in SEQ ID No: 2, a forward primer 2 as shown in SEQ ID No: 3 and a reverse primer as shown in SEQ ID No: 4. The kit comprises the primer. The invention also provides application of the primer or the kit in identification and auxiliary screening of whether the pepper contains capsaicin or not, and in identification, screening or auxiliary breeding of a pepper fruit non-spicy mutant. According to the molecular marker, the primer and the kit developed by the invention, the target plant can be quickly screened out, the planting scale is effectively reduced, and the later field identification workload is reduced, so that the selection efficiency and accuracy are improved.

The invention belongs to the technical field of food processing, and discloses a fermentation method and application of rod chilli with low capsaicin content. According to the fermentation method for the rod chilli with the low capsaicin content, the capsaicin-removing bacteria are screened, the fetal protogenetic bacteria are adopted for expanding the species, then the structural characteristics of the rod chilli are utilized, a microbial permeation channel of the rod chilli is expanded through pre-salting, and then the rod chilli with the low capsaicin content is obtained through ion permeation pressure inside and outside cells and pressure difference inside and outside rod chilli peels. Spicy-removing fungi penetrate through the pericarp to enter a fetal seat for capsaicin fermentation and decomposition, so that the spicy-removing of the whole pepper is realized from theoretical production to industrial production. According to the method, water resources and production time are saved, the original taste, flavor and nutrient substances of the rod chilli are reserved, the edible value of the rod chilli is not affected, and the rod chilli can be widely applied to the snack field.

The invention provides a classic spicy grilled fish seasoning, and relates to the technical field of grilled fish food processing. According to the classic spicy grilled fish seasoning, the unified classic spicy grilled fish seasoning is prepared through large-scale seasoning frying, compared with traditional on-site cook seasoning frying processing, the processing time and operation steps of grilled fish dishes are effectively reduced, convenient and standard processing of the grilled fish dishes is achieved, capsaicin substances are stable, and in actual data inspection, the processing time is shortened, and the processing efficiency is improved. According to the present invention, the content of the spicy substance unsaturated alkyl amide of more than ten tons of the seasoning is stabilized at 0.93-1.08 mg / g, the sensory aroma quality is stable, and the capsaicin substance content is stabilized at 0.262-0.288 mg / g, such that the stable taste is provided compared with the conventional kitchen self-processing, such that the flavor richness, the richness and the overall sensory quality of the boiled fish dish are substantially improved, and the production cost is reduced. And the problem of stability of grilled fish products is solved.

The invention discloses an active bio-organic fertilizer with an insect repelling function and a preparation system thereof. The organic fertilizer is prepared by taking chicken manure and corn bran as raw materials, inoculating a compound microbial flora and adding a chili seedling ferment liquid under an aerobic fermentation condition, and is rich in capsaicin natural parasite expelling substances and high-activity microbial flora. The preparation system comprises a fermentation tank main body, a pit mud microbial carrier layer fixed on the inner wall of the tank, a functional enzyme targeted regulation and control device, an aeration system, a turning and throwing system and an intelligent control system. According to the invention, strains are continuously supplied through the pit mud layer, and the functional enzyme device is utilized to precisely atomize the enzyme liquid in a partitioned manner, so that efficient, stable and automatic production of the insect-repelling active organic fertilizer is realized, and no chemical addition is generated in the whole process.

To provide a technique for inhibiting 2,6-dimethylpyridine odor.SOLUTION: 2,6-dimethylpyridine odor is inhibited in food products and other targets by using sclareol, (3R / 3S)-3-sulfanylpentane-2-one, 2-methyl-3-furanthiol, magnolol, 3,5-dichlorophenol, tridecylic acid, propyl gallate, ethyl gallate, 1,5-pentanedial, phenethyl isothiocyanate, methyl heptadienone, β-elemene, capsaicin, 1-phenyl-1,3-butanedione, methyl isothiocyanate, methyl linolenate, ethyl isothiocyanate, 6-acetyl-1,1,2,4,4,7-hexamethyltetralin, 2,5-dimethyl-3-furanthiol, carvacrol, ethyl mercaptoacetate, pepper seed oil (PEPPER OIL BLACK), apigenin, 1-pentan-3-one, N-(4-hydroxy-3-methoxybenzyl)nonanamide, (E)-β-damascenone, 3-mercapto-1-hexanol, β-caryophyllene, or 2,6-dichlorobenzaldehyde.SELECTED DRAWING: None

The invention relates to the technical field of food processing, and discloses a pepper dryness-removing method which comprises the following steps: S1, raw material pretreatment: screening pepper raw materials according to pungency degree, and then pre-drying the pepper raw materials with low-temperature hot air; s2, removing dryness, reducing pungency and locking flavor: steaming and braising the chilies in a full-automatic graded temperature control steaming and braising pot, and then adding auxiliary materials for stir-frying; and S3, sealing and packaging: protecting a cooling tunnel with nitrogen, and carrying out anti-oxidation packaging on the finished product. The method comprises the following steps: grading low pungency, medium pungency and high pungency according to the pungency degree of a chili raw material, designing differential process parameters, carrying out graded temperature control at 200-260 DEG C and steaming and braising at 0.02-0.05 MPa micro-pressure, directionally destroying dry substances, accelerating the hydrolysis of capsaicin into a low-pungency-degree product by micro-pressure, controlling the parameters to avoid the loss of aroma substances, adding specific auxiliary materials in a frying link, and adapting to the flavor preference of the public. The color, aroma, pungency degree and dryness of the finished product stably reach the standard, so that the chili processing quality is improved.

A system, composition, and method are disclosed for producing superhydrophobic and antifouling polymer materials. The invention incorporates antifouling agents such as capsaicin, medetomidine, tralopyril, or zinc pyrithione together with hydrophobic additives such as polydimethylsiloxane, polytetrafluoroethylene, fluoropolymers, or surface-modified nanoparticles into natural or synthetic rubber and thermoplastic matrices. In one approach, pre-formulated antifouling compositions are added as solid components during compounding, and in another, the polymer itself serves as a carrier medium for direct incorporation of the active ingredients. The compounded materials exhibit controlled release of antifouling agents, low surface energy, and superhydrophobic behavior that reduces drag and resists attachment of marine and freshwater organisms. A manufacturing system may include compounding, monitoring, and forming units, with optional plasma or laser treatment to enhance nanoscale roughness. The invention enables durable, environmentally responsible materials for marine, industrial, and consumer applications requiring long-term fouling resistance.

The invention relates to the technical field of plant genetic breeding, in particular to a directional pyramiding breeding method for improving the pungency degree and color value of processed chilies. Comprising the steps of parent screening (molecular marker identification of high-pungency and high-color-value germplasm based on capsaicin synthesis key genes Pun1 and Capana06g001204 and capsorubin regulatory genes CaBBX20 and CCS), hybridization polymerization (multi-generation backcross and molecular marker-assisted selection integration of pungency degree / color value genes), ploidy breeding accelerated homozygosis (a microspore culture combined chromosome doubling technology), and cross breeding of the high-pungency and high-color-value germplasm. And performing phenotype verification (detecting the content of capsaicin substances by high performance liquid chromatography and determining the color value by spectrophotometry). According to the method, gene modules for controlling the pungency degree and the color value are directionally polymerized, a special dry processing variety with the capsaicin content being larger than or equal to 3% (the corresponding pungency degree being larger than or equal to 30,000 SHU) and the color value being larger than or equal to 300 ASTA is bred, the breeding period is shortened to 1 / 3 of that of a traditional method, and the requirement of the pepper processing industry for high-quality raw materials is met. The method is suitable for large-scale pepper breeding, and is particularly suitable for planting in high-altitude and arid regions.

The invention discloses a grease pretreatment reagent and application thereof, and belongs to the technical field of grease treatment. The grease pretreatment reagent comprises the following components: a surfactant with a mass concentration of 1.5-3.5%, a neutral salt with a mass concentration of 3-7%, and an alkaline substance with a molar concentration of 0.003-0.018 mol / L. The surfactant in the grease pretreatment reagent provided by the invention can separate part of phospholipid and protein in a grease sample and reduce emulsification of the grease sample; the neutral salt can further separate a large amount of part of phospholipid and protein in the grease sample; the alkaline substance can remove impurities such as fatty acid in the grease sample; through the synergistic effect of the components, the grease pretreatment reagent can reduce emulsification of a grease sample and remove impurities, so that the grease sample treated by the grease pretreatment reagent can meet the requirement of rapid detection of capsaicin in grease, and therefore, the grease pretreatment reagent has a relatively good application prospect.