食品科学 ›› 2007, Vol. 28 ›› Issue (5): 37-40.
• 基础研究 • 上一篇 下一篇
熊科, 夏延斌, 王燕, 刘蓉
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XIONG Ke, XIA Yan-Bin, WANG Yan, LIU Rong
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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。
关键词: 辣素, 辣度, 感官辣度, 斯科维尔辣度单位
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.
Key words: capsaicinoids, pungency degree, sense of pungency, SHU(scovill heat units)
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.
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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