干辣椒及制品中辣椒碱含量分析与辣度分级

Study on the pungency ratings of dried peppers and its products and classification

采用高效液相色谱技术测定干辣椒及其制品中辣椒碱类物质的含量,计算出辣度,并对8个品种的干辣椒和26种干辣椒制品的辣度进行了评价。结果表明,仅根据辣椒碱和二氢辣椒碱的含量并不能正确区分干辣椒品种间的差异;根据Scoville指数将辣椒及其制品辣度分为5级,并在包装上用不同颜色区分。该分级方法可对辣椒及其制品进行有效的分级,并使消费者更直观的对辣椒产品进行选择。

HPLC is used to determine and quantify the main capsaicinoids contents and pungency level.8 species of dried pepper and 26 dried peppers products were analyzed.The results showed that 8 kinds of dried peppers could not be distinguished only based on capsaicin and dihydrocapsaicin contents.According to the Scoville,these pepper products can be classified to 5 grades which can be distinguished between 5 different colors.All dried peppers and its products can be effectively classified by this classification method.Therefore,consumers could choose those products directly.