【摘要】 介绍辣椒素类物质的结构、性质;对辣椒素类物质的感官测定、定性分析、定量分析的测定方法进行了综述。在此基础上对辣味物质的定量测定进行了展望。更多还原

【Abstract】 Capsaicinoids is the main principle pungent and bi ol ogical active components in peppers. The communication introduce the chemical st ructure and characteristic of capsaiciniods and further introduce the study on d etermination of the pungency level of organoleptic, qualitative, and quantitativ e methods. And give the final emphasis on the HPLC method.更多还原