川菜菜品的辣味物质分析与辣度分级

采用高效液相色谱法测定部分川菜菜品中辣味物质（辣椒素及二氢辣椒素）的含量，根据高效液相色谱分析结果结合感官评价进行辣味分级。根据辣度的强弱分为5级（特辣，辣椒素类物质含量≥0.291 8 g/kg）、4级（辣，辣椒素类物质含量0.092 4～0.291 8 g/kg）、3级（中辣，辣椒素类物质含量0.019 5～0.092 4 g/kg）、2级（微辣，辣椒素类物质含量0.001 95～0.019 5 g/kg）、1级（不辣，辣椒素类物质含量＜0.001 95 g/kg）5 个等级。在123 个样品中，1级样品占39.84%，2级样品占18.70%，3级样品占26.83%，4级样品占12.20%，5级样品占2.44%。实验还分析了辣椒及其制品对样品辣味的影响，样品的辣味不仅与辣椒及其制品的种类和使用量有关，还与加工方式、原料大小、加工温度、调味料等密切相关。

Determination of Capsaicinoids and Classification of Pungency Level in Sichuan Cuisine Dishes

High performance liquid chromatography (HPLC) was used to analyze capsaicinoid compounds (capsaicin and
dihydrocapsaicin) in Sichuan cuisine dishes. According to the results of HPLC analysis and sensory estimation, the pungency
level of samples was divided into 5 grades including grade 5 as strong pungency with capsaicinoids content higher than
0.291 8 g/kg, grade 4 as pungency with capsaicinoids content in the range of 0.092 4–0.291 8 g/kg, grade 3 as moderate
pungency with capsaicinoids content in the range of 0.019 5–0.092 4 g/kg, grade 2 as slightly pungency with capsaicinoids
content in the range of 0.001 95–0.019 5 g/kg and grade 1 as non pungency with capsaicinoids content less than 0.001 95 g/kg.
Among 123 samples, the percentage of each pungency level was 39.84% (grade 1), 18.70% (grade 2), 26.83% (grade 3),
12.20% (grade 4) and 2.44% (grade 5). Furthermore, the analysis indicated that the pungency level of samples was influenced
not only by the species and amount of chilies and its products, but also by the processing method, the size of raw material,
processing temperature and other condiments.