【摘要】 对辣椒中辣味成分的组成、辣椒素的性质及功能、国内外辣椒辣度的研究概况以及评价方法等进行了综述。主要研究了辣度的Scoville感官评定法,并与HPLC法测定的辣度结果进行比较,结果表明,用感官评定法测得干辣椒样品的辣度与HPLC法结果在同一辣度级别。更多还原

【Abstract】 To introduce the hot composition in chilies, the properties and function of capsaicin, the study on chilies Pungency and the determination methods etc. at home and abroad. The article mainly studied the sensory evaluation method of pungency, also in comparison with the pungency determined by HPLC method. The result showed that the pungency of some chilies determined in sensory evaluation method was in the same pungency level as HPLC method.更多还原