Iyo nzira ine mvumo yekuyedza spiciness yechili mhiripiri

Muna 1912, iyo Scoville Heat Units (SHU) index yakaunzwa kuti ienzanise kunhuhwirira kwechili pepper. Kuti uwane ruzivo rweiyo chaiyo yekuyera nzira, ndapota tarisa kune yakapfuura tweet.

Iko ongororo yeSHU spiciness kuburikidza nekuravira kwevanhu ndeyekuzvimiririra uye haina kunyatsojeka. Nekuda kweizvozvo, muna 1985, iyo American Spice Trade Association yakatora iyo High-Performance Liquid Chromatography (HPLC) nzira yekusimudzira huchokwadi hwechili pepper spiciness kuyerwa. Iyo unit ye ​​spiciness, inozivikanwa se ppmH, inoreva zvikamu pamiriyoni yeKupisa pamiriyoni spiciness.

HPLC, acronym ye-high-performance liquid chromatography, inosanganisira kupatsanurwa uye kuongororwa kwemakemikari mumusanganiswa wemvura.

Zvidzidzo zvinoratidza kuti mhiripiri inowana spiciness kubva kumhando nomwe dzakasiyana dze capsaicin, ine capsaicin uye dihydrocapsaicin zviri izvo zvekutanga. Iyo HPLC nzira inongoyera zviri mukati meaya maviri capsaicinoids. Iyo inoverenga huwandu hwakayerwa hwenzvimbo dzadzo, ichichipatsanura nehuwandu hwenzvimbo yeiyo yakajairwa reagent kuti iwane kukosha mu ppmH.

Iyo inoperekedza inomiririra inomiririra idhizaini dhayagiramu inogadzirwa nechiridzwa. Iyo yakatwasuka axis inomiririra nguva yekuchengeta mumethanol, ine nguva yekuyedza yemaminetsi manomwe. The vertical axis inotaridza kuyerwa kuita kwakasimba.

Mukati memufananidzo:

- 'a' inoreva nzvimbo yepamusoro yeruvara.

- 'b' inomiririra nzvimbo yepamusoro ye capsaicin, yakakomberedzwa necurve uye yekutanga (inoratidzwa nemutsara une madoti).

- 'c' inoreva nzvimbo yepamusoro ye dihydrocapsaicin, yakakomberedzwa necurve uye yekutanga (inotsanangurwa neine dotted line).

Kuti uone kumira, nzvimbo yepamusoro inofanirwa kuwanikwa uye kuyerwa uchishandisa yakajairwa reagents. Iyo yakaverengerwa ppmH kukosha inobva yawedzerwa ne15 kuti uwane inoenderana SHU spiciness. Iyi nzira yakazara inovimbisa kunyatsojeka uye kwakamisikidzwa kuongororwa kwechili pepper spiciness.