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Cara paling otoritatif kanggo nguji pedhes cabe

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  • Cara paling otoritatif kanggo nguji pedhes cabe

Dec. 14, 2023 00:09 Bali menyang dhaptar

Cara paling otoritatif kanggo nguji pedhes cabe



Ing taun 1912, indeks Scoville Heat Units (SHU) dienal kanggo ngitung pedhes cabe. Kanggo rincian babagan cara pangukuran tartamtu, waca tweet sadurunge.

 

Assessment saka SHU spiciness liwat rasa manungsa iku sipate subyektif lan kurang tliti. Akibaté, ing taun 1985, American Spice Trade Association nggunakake metode High-Performance Liquid Chromatography (HPLC) kanggo nambah akurasi pangukuran pedhes cabe. Unit spiciness, dikenal minangka ppmH, nuduhake bagean saben yuta saka Panas saben yuta spiciness.

 

HPLC, akronim kanggo kromatografi cair kinerja dhuwur, kalebu pamisahan lan analisis senyawa ing campuran cair.

 

Panliten nuduhake manawa cabe mrica nduweni rasa pedhes saka pitung jinis capsaicin sing béda, kanthi capsaicin lan dihydrocapsaicin minangka sing utama. Cara HPLC mung ngukur isi rong capsaicinoids iki. Iki ngétung jumlah bobot saka wilayah, dibagi karo nilai area reagen standar kanggo nurunake nilai ing ppmH.

 

Representasi visual sing diiringi yaiku diagram grafis sing digawe dening instrumen. Sumbu horisontal nggambarake wektu retensi ing metanol, kanthi wektu tes 7 menit. Sumbu vertikal nggambarake intensitas reaksi sing diukur.

Ing diagram:

- 'a' nuduhake area puncak warna.

- 'b' nggambarake area puncak capsaicin, ditutupi dening kurva lan garis dasar (dituduhake kanthi garis burik).

- 'c' nuduhake area puncak dihydrocapsaicin, ditutupi dening kurva lan garis dasar (digambarake kanthi garis putus-putus).

 

Kanggo nemtokake standarisasi, area puncak kudu dipikolehi lan diukur nggunakake reagen standar. Nilai ppmH sing diitung banjur dikali 15 kanggo entuk pedhes SHU sing cocog. Pendekatan komprehensif iki njamin evaluasi sing luwih tepat lan standar babagan pedhes cabe.


Sabanjure:

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