采用高效液相色谱法测定食材在牛油和清油火锅底料汤底中烫煮后的辣椒素类物质（capsaicinoids，Cap-S），结合感官评分分析其迁移变化规律，同时得到辣度吸附系数。结果表明，食材表现出来的辣味程度与食材的种类和吸附的辣椒素、二氢辣椒素含量有关；而食材吸附Cap-S含量与火锅底料汤底中Cap-S含量、Cap-S种类、底料用油的类型有关。食材在火锅底料汤底水相中烫煮后的辣度吸附系数高于在油相中烫煮后的该值，部分食材的辣度吸附系数高于1。另外，用牛油制成的火锅底料汤底，对肉类的辣味赋予速率不及叶菜类；用清油制成的火锅底料汤底，对肉类辣味的赋予速率更快。食材在火锅底料汤底中烫煮后的辣味程度受一系列复合因素的综合影响，研究这些因素的作用方式，将科学地指导人们健康饮食。

In this study, 16 types of foodstuff were separately cooked thoroughly in boiling beef tallow hot pot or vegetable oil hot pot soup. High performance liquid chromatography was applied to detect the content of capsaicinoids in the cooked foodstuffs and the oil and water phases of hot pot soups. The pungency of the cooked foodstuffs was evaluated using a sensory panel. Based on all the results obtained, the pattern of migration of capsaicinoids was analyzed and the absorption coefficient of capsaicinoids was determined. It was found that the pungency of cooked foodstuffs was related to foodstuff type and the amount of capsaicin and dihydrocapsaicin absorbed. The amount of capsaicinoids absorbed by foodstuffs was related to the content of capsaicinoids in hot pot soup, capsaicinoid type, and oil or fat used in hot pot soup. The absorption coefficient of capsaicinoids was higher after being cooked in the water phase than in the oil phase of hot pot soup, and the value for some foodstuffs was greater than 1. Beef tallow hot pot soup imparted pungency to meat more slowly than to leaf vegetables, whereas the reverse was true for vegetable oil hot pot soup. The pungency of cooked foodstuffs in hot pot soup was affected by a combination of various factors. Understanding those factors may provide a scientific guidance for developing a healthy diet.