| 辣椒及其制品辣度分级方法研究 |
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| 引用本文： | 熊科,夏延斌,王燕,刘蓉.辣椒及其制品辣度分级方法研究[J].食品科学,2007,28(5):37-40. |
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| 作者姓名： | 熊科 夏延斌 王燕 刘蓉 |
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| 作者单位： | 湖南农业大学食品科技学院； 湖南农业大学园艺园林学院 湖南长沙410128； 湖南长沙410128； |
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| 摘 要： | 对国外辣椒及其制品的分级情况进行了研究,并结合我国情况以HPLC精确测定辣素为指标,建立了套辣度分级的方法。同时对该方法在辣椒及其制品的分级应用方面进行了研究探讨。
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| 关 键 词： | 辣素 辣度 感官辣度 斯科维尔辣度单位 |
| 文章编号： | 1002-6630（2007）05-0037-04 |
| 修稿时间： | 2006-06-12 |
Research on Pungency Ratings Method for Capsicum and Products |
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| XIONG Ke,XIA Yan-bin,WANG Yan,LIU Rong.Research on Pungency Ratings Method for Capsicum and Products[J].Food Science,2007,28(5):37-40. |
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| Authors: | XIONG Ke XIA Yan-bin WANG Yan LIU Rong |
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| Affiliation: | 1.College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China; 2.Gardening and Horticultural College,Hunan Agricultural University,Changsha 410128,China |
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| Abstract: | The research on the pungency ratings method was carried out on foreign capsicum and products.Combining with our country's condition,the precision method of HPLC was introduced to measure the capsaicinoids index to build up a set of ratings by this method.Its application was discussed as well. |
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| Keywords: | capsaicinoids pungency degree sense of pungency SHU(scovill heat units) |
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