Dec. 14, 2023 00:09 Laghachi na ndepụta

Kacha ikike usoro maka ule spiciness nke chili-ede ede

N'afọ 1912, e webatara ndepụta Scoville Heat Units (SHU) iji tụọ ose chili ose. Maka nkọwa gbasara usoro nha a kapịrị ọnụ, biko rụtụ aka na tweet bu ụzọ.

Ntụle nke SHU ose site na uto mmadụ bụ nke ebumpụta ụwa na enweghị nkenke. N'ihi ya, na 1985, American Spice Trade Association nakweere usoro Liquid Chromatography (HPLC) dị elu iji kwalite izi ezi nke nha ose ose. Akụkụ nke ose, nke a maara dị ka ppmH, na-egosi akụkụ kwa nde okpomọkụ kwa nde ose.

HPLC, acronym maka chromatography mmiri na-arụ ọrụ dị elu, gụnyere nkewa na nyocha nke ogige na ngwakọta mmiri mmiri.

Nnyocha na-egosi na ose chili na-esi n'ụdị capsaicin asaa dị iche iche na-enweta ose, ebe capsaicin na dihydrocapsaicin bụ ndị mbụ. Usoro HPLC na-enyocha naanị ọdịnaya nke capsaicinoids abụọ a. Ọ na-agbakọ mkpokọta nha nke mpaghara ha, na-ekewa ya site na uru mpaghara nke reagent ọkọlọtọ iji nweta uru na ppmH.

Ihe onyonyo a na-eso ya bụ eserese eserese nke akụrụngwa mepụtara. Akwụsị kwụ ọtọ na-anọchi anya oge njide na methanol, yana oge nnwale nke nkeji 7. Axis kwụ ọtọ na-egosi ike mmeghachi omume atụpụtara.

<trp-post-container data-trp-post-id='64'>The most authoritative method for testing the spiciness of chili peppers</trp-post-container>

N'ime eserese ahụ:

- 'a' na-egosi ebe kacha elu nke agba.

- 'b' na-anọchite anya mpaghara kachasị elu nke capsaicin, nke agbadoro na akara ala (gosiri site na ahịrị nwere ntụpọ).

- 'c' na-egosi mpaghara kachasị elu nke dihydrocapsaicin, nke agbachiri na okirikiri (akara akara akara).

Iji chọpụta nhazi ọkwa, a ga-enwetarịrị mpaghara kacha elu wee tụọ ya site na iji reagents ọkọlọtọ. A na-amụba uru ppmH gbakọrọ site na 15 iji nweta spiciness SHU kwekọrọ. Ụzọ a sara mbara na-eme ka nleba anya n'ụzọ ziri ezi na nke ahaziri ahazi nke ose chili ose.

Osote:

Ikpe nke ose àgwà: spiciness, agba, oiliness, oriri na ọṅụṅụ, mkpụrụ

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