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Txoj kev tso cai tshaj plaws rau kev sim cov spiciness ntawm kua txob

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  • Txoj kev tso cai tshaj plaws rau kev sim cov spiciness ntawm kua txob

Kaum Ob Hlis. Peb 14, 2023 00:09 Rov qab mus rau npe

Txoj kev tso cai tshaj plaws rau kev sim cov spiciness ntawm kua txob



Xyoo 1912, Scoville Heat Units (SHU) index tau qhia kom paub qhov muaj kuab heev ntawm cov kua txob. Yog xav paub meej txog txoj kev ntsuas tshwj xeeb, thov xa mus rau tweet ua ntej.

 

Kev ntsuam xyuas ntawm SHU spiciness los ntawm tib neeg saj yog inherently subjective thiab tsis muaj precision. Yog li ntawd, xyoo 1985, American Spice Trade Association tau txais kev ua haujlwm siab ua kua Chromatography (HPLC) txoj kev los txhim kho qhov tseeb ntawm cov kua txob spiciness ntsuas. Chav tsev ntawm spiciness, hu ua ppmH, qhia txog qhov chaw ntawm ib lab ntawm cov cua sov ib lab spiciness.

 

HPLC, lub ntsiab lus rau kev ua haujlwm siab ua kua chromatography, suav nrog kev sib cais thiab kev tshuaj xyuas cov tebchaw hauv cov kua sib tov.

 

Cov kev tshawb fawb qhia tias cov kua txob tau txais lawv cov ntsim los ntawm xya hom capsaicin, nrog capsaicin thiab dihydrocapsaicin yog thawj. Txoj kev HPLC tsuas yog ntsuas cov ntsiab lus ntawm ob lub capsaicinoids no. Nws suav cov lej hnyav ntawm lawv thaj chaw, faib nws los ntawm thaj tsam tus nqi ntawm tus qauv reagent kom muab tus nqi hauv ppmH.

 

Cov duab sawv cev nrog rau yog daim duab kos duab tsim los ntawm qhov ntsuas. Kab rov tav axis sawv cev rau lub sijhawm khaws cia hauv methanol, nrog rau lub sijhawm sim ntawm 7 feeb. Lub axis ntsug qhia txog qhov ntsuas ntsuas qhov hnyav.

Hauv daim duab:

- 'a' qhia txog thaj chaw ncov ntawm cov xim.

- 'b' sawv cev rau thaj chaw ncov ntawm capsaicin, kaw los ntawm qhov nkhaus thiab lub hauv paus (qhia los ntawm kab dotted).

- 'c' qhia txog thaj chaw ncov ntawm dihydrocapsaicin, kaw los ntawm qhov nkhaus thiab lub hauv paus (delineated los ntawm kab dotted).

 

Txhawm rau kom paub meej tus qauv, thaj chaw ncov yuav tsum tau txais thiab ntsuas siv tus qauv reagents. Tus nqi ppmH suav tom qab muab faib ua 15 kom tau txais qhov sib thooj SHU spiciness. Qhov kev qhia dav dav no ua kom muaj qhov tseeb dua thiab cov qauv ntsuas ntawm cov kua txob spiciness.


Tom ntej:

Xov xwm tshiab

Yog tias koj txaus siab rau peb cov khoom, koj tuaj yeem xaiv tawm koj cov ntaub ntawv ntawm no, thiab peb yuav tiv tauj koj sai sai.


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