Explanation:
1, capsaicin is the effective component of pepper. It is irritating to mammals, including humans, and can produce a burning sensation in the mouth. Capsaicin and some related compounds, also known as capsaicin, are secondary metabolites produced by pepper and may be used to deter herbivores. Generally speaking, birds are not sensitive to capsaicin. Pure capsaicin is a hydrophobic, lipophilic, colorless and odorless crystalline or waxy compound.
2. People have a burning sensation after eating Chili peppers. After receiving this feeling, the brain will instinctively think that we are burned and begin to release endorphins. Endorphins are mainly used to relieve pain, but at the same time they also produce "pleasure" similar to morphine, which is easy to become addicted.
Capsaicin is a component of pepper, and its initial preparation method is to extract and separate from plant pepper, which is the same as the preparation method of traditional Chinese herbal medicine in China. In China, it started earlier. In the published 1990, cn1045114a, the method of extracting capsaicin with ethanol-water as extractant at room temperature or under heating conditions is described.
Patent CN 1267666A discloses that capsaicin compounds can be extracted by supercritical extraction, which saves cost and improves capsaicin content. Patent CN 14452 12A discloses the extraction and separation of capsaicin by microwave radiation.
Reference source Baidu Encyclopedia capsaicin