Research Progress on Nutrient Composition of Green Pepper

Zhengwei Xie; Wanyun Peng; Qianqian Ma; Zhide Wang; Peng Wu

doi:10.1051/e3sconf/202125102064

All issues

Volume 251 (2021)

E3S Web Conf., 251 (2021) 02064

References

Open Access

Issue		E3S Web Conf. Volume 251, 2021 2021 International Conference on Tourism, Economy and Environmental Sustainability (TEES 2021)


Article Number		02064
Number of page(s)		5
Section		Environmental Ecological Analysis and Sustainable Development Research
DOI		https://doi.org/10.1051/e3sconf/202125102064
Published online		15 April 2021

Sun Bingyin, Kang Kegong, Li Liping. Comparative Study on Main Nutrients of Green and Red Pepper [J].] and Red Pepper Shaanxi Agricultural Science 2006(3):29–30. [Google Scholar]
Yao Jia, Pu Biao. Research Progress of Green Pepper]. Chinese condiments, 2010.35(6): 35–40. [Google Scholar]
Shi Jinsong, Gu Gong Ping, Wu Suling, et al. Investigation on Resources and Utilization of Zanthoxylum bungeanum [J] Wild Plant Resources in China, 2003, 22(5):6–8 [Google Scholar]
Chang Jianwen, Tian Yutang. [M]. Cultivation Beijing: China Forestry Press, 1990. 2–3 [Google Scholar]
Pharmacopoeia Committee of the Ministry of Health of the people’s Republic of China. Pharmacopoeia of the People’s Republic of China (1990 Edition)[M]. Beijing: People’s Health Publishing House, Chemical Industry Press, 1990, 133. [Google Scholar]
Guo T., Deng Y.X., Xie H., et al. Antinociceptive and anti-inflammatory activities of ethyl acetate fraction from Zanthoxylum armatum in mice[J]. Fitoterapia, 2011, 82(3): 347–351. [Google Scholar]
Study on Chemical Composition and Pharmacodynamics of Zanthoxylum bungeanum by Yuan Juanli and J]. Wang Siwang Advances in Modern Biomedicine, 2010, 10(3):552–554. [Google Scholar]
Li Qian, Pu Biao. Comparative Study on the Main Nutrients of Green Pepper from Different Origin [J]. of China Chinese condiments, 2011, 36(10):13–17. [Google Scholar]
Li Peihong, Chen Zheng, Gong Xia, Tang Wei, Yang Daiyu. A Study on the Nutrient Composition of Panthoxylum bungeanum from Bamboo Leaf J]. Sichuan Agricultural Science and Technology, 2017(12):32–34. [Google Scholar]
Ma Yangmin, Zhang Qiaoyun, Zhu Junfeng. GC-MS analysis of fatty acid component [J].] of pepper seed oil Food and grease, 2010(8):40–41 [Google Scholar]
Ma Chuanguo, Bi Yanlan, Lin Mincut, etc. Chemical constituents analysis of pepper seed peel oil and kernel oil [J]. Journal of Zhengzhou Institute of Engineering, 2002, 23:39–42 [Google Scholar]
Comparative Study on Main Nutrients of Zanthoxylum bungeanum from Different Origin [J].] by Deng Zhenyi, Sun Bingyin, Kang Kegong, et al. Journal of Northwest Agriculture, 2005, 14(3):107–109. [Google Scholar]
Study on Protein Separation and Functional Properties of Zanthoxylum bungeanum Seed [D].] by Kou Ming-chueh Chongqing: Southwest University, 2006.2.4 Mineral Elements [Google Scholar]
Yang Yuexin, Wang Guangya, Pan Xingchang Chinese Food Composition Table M]. Beijing: Peking University Medical Press, 2002:209. [Google Scholar]
Ning Jiangang, Wei Yongsheng. Analysis and determination of mineral elements [J].] in Zanthoxylum bungeanum by ICP-OES method Food Industry Science and Technology, 2012, 33(4):73–75. [Google Scholar]
Study on Nutrient Components and Trace Elements of Zanthoxylum bungeanum by Tu Yulin Dingtan [J].]; and Journal of Guizhou Normal University: Natural Science Edition, 2000, 18(4):32–36. [Google Scholar]
Analysis of Main Nutrient Components of Peppers, such as Deng Zhenyi, Sun Bingyin, Kang Kegong and J]. Journal of Northwest Forestry University 20(1):179–180. [Google Scholar]
Study on Nutrient Components and Trace Elements of Zanthoxylum bungeanum by Tu Yulin Dingtan [J].]; and Journal of Guizhou Normal University: Natural Science Edition, 2000, 18(4):32–36 [Google Scholar]
Peng Huirong, Chen Xun. A study on the nutritional composition of young stem and leaf of Zanthoxylum bungeanum Anhui Agricultural Sciences, 2009, 37(32):15789~15791. [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.

[1] Sun Bingyin, Kang Kegong, Li Liping. Comparative Study on Main Nutrients of Green and Red Pepper [J].] and Red Pepper Shaanxi Agricultural Science 2006(3):29–30. [Google Scholar]

[2] Yao Jia, Pu Biao. Research Progress of Green Pepper]. Chinese condiments, 2010.35(6): 35–40. [Google Scholar]

[3] Shi Jinsong, Gu Gong Ping, Wu Suling, et al. Investigation on Resources and Utilization of Zanthoxylum bungeanum [J] Wild Plant Resources in China, 2003, 22(5):6–8 [Google Scholar]

[4] Chang Jianwen, Tian Yutang. [M]. Cultivation Beijing: China Forestry Press, 1990. 2–3 [Google Scholar]

[5] Pharmacopoeia Committee of the Ministry of Health of the people’s Republic of China. Pharmacopoeia of the People’s Republic of China (1990 Edition)[M]. Beijing: People’s Health Publishing House, Chemical Industry Press, 1990, 133. [Google Scholar]

[6] Guo T., Deng Y.X., Xie H., et al. Antinociceptive and anti-inflammatory activities of ethyl acetate fraction from Zanthoxylum armatum in mice[J]. Fitoterapia, 2011, 82(3): 347–351. [Google Scholar]

[7] Study on Chemical Composition and Pharmacodynamics of Zanthoxylum bungeanum by Yuan Juanli and J]. Wang Siwang Advances in Modern Biomedicine, 2010, 10(3):552–554. [Google Scholar]

[8] Li Qian, Pu Biao. Comparative Study on the Main Nutrients of Green Pepper from Different Origin [J]. of China Chinese condiments, 2011, 36(10):13–17. [Google Scholar]

[9] Li Peihong, Chen Zheng, Gong Xia, Tang Wei, Yang Daiyu. A Study on the Nutrient Composition of Panthoxylum bungeanum from Bamboo Leaf J]. Sichuan Agricultural Science and Technology, 2017(12):32–34. [Google Scholar]

[10] Ma Yangmin, Zhang Qiaoyun, Zhu Junfeng. GC-MS analysis of fatty acid component [J].] of pepper seed oil Food and grease, 2010(8):40–41 [Google Scholar]

[11] Ma Chuanguo, Bi Yanlan, Lin Mincut, etc. Chemical constituents analysis of pepper seed peel oil and kernel oil [J]. Journal of Zhengzhou Institute of Engineering, 2002, 23:39–42 [Google Scholar]

[12] Comparative Study on Main Nutrients of Zanthoxylum bungeanum from Different Origin [J].] by Deng Zhenyi, Sun Bingyin, Kang Kegong, et al. Journal of Northwest Agriculture, 2005, 14(3):107–109. [Google Scholar]

[13] Study on Protein Separation and Functional Properties of Zanthoxylum bungeanum Seed [D].] by Kou Ming-chueh Chongqing: Southwest University, 2006.2.4 Mineral Elements [Google Scholar]

[14] Yang Yuexin, Wang Guangya, Pan Xingchang Chinese Food Composition Table M]. Beijing: Peking University Medical Press, 2002:209. [Google Scholar]

[15] Ning Jiangang, Wei Yongsheng. Analysis and determination of mineral elements [J].] in Zanthoxylum bungeanum by ICP-OES method Food Industry Science and Technology, 2012, 33(4):73–75. [Google Scholar]

[16] Study on Nutrient Components and Trace Elements of Zanthoxylum bungeanum by Tu Yulin Dingtan [J].]; and Journal of Guizhou Normal University: Natural Science Edition, 2000, 18(4):32–36. [Google Scholar]

[17] Analysis of Main Nutrient Components of Peppers, such as Deng Zhenyi, Sun Bingyin, Kang Kegong and J]. Journal of Northwest Forestry University 20(1):179–180. [Google Scholar]

[18] Study on Nutrient Components and Trace Elements of Zanthoxylum bungeanum by Tu Yulin Dingtan [J].]; and Journal of Guizhou Normal University: Natural Science Edition, 2000, 18(4):32–36 [Google Scholar]

[19] Peng Huirong, Chen Xun. A study on the nutritional composition of young stem and leaf of Zanthoxylum bungeanum Anhui Agricultural Sciences, 2009, 37(32):15789~15791. [Google Scholar]