Njira yovomerezeka kwambiri yoyesera kununkhira kwa tsabola

Mu 1912, index ya Scoville Heat Units (SHU) idayambitsidwa kuti adziwe kuchuluka kwa tsabola wa tsabola. Kuti mudziwe zambiri za njira yoyezera, chonde onani tweet yapitayi.

Kuwunika kwa SHU spiciness kudzera mu kukoma kwaumunthu kumakhala kokhazikika komanso kopanda kulondola. Chifukwa chake, mu 1985, bungwe la American Spice Trade Association lidatengera njira ya High-Performance Liquid Chromatography (HPLC) kuti iwonjezere kulondola kwa kuyeza kwa tsabola wa tsabola. Chigawo cha spiciness, chomwe chimadziwika kuti ppmH, chimatanthauza magawo miliyoni a Kutentha pa miliyoni spiciness.

HPLC, chidule cha chromatography yamadzi yogwira ntchito kwambiri, imaphatikizapo kulekanitsa ndi kusanthula kwazinthu mumsanganizo wamadzimadzi.

Kafukufuku akuwonetsa kuti tsabola wa chilili amachokera ku mitundu isanu ndi iwiri ya capsaicin, ndipo capsaicin ndi dihydrocapsaicin ndizo zoyamba. Njira ya HPLC imayesa zomwe zili mu capsaicinoids ziwirizi. Imawerengera kuchuluka kwa madera awo, ndikugawaniza ndi mtengo wagawo la reagent yokhazikika kuti ipeze mtengo mu ppmH.

Chiwonetsero chotsatirachi ndi chojambula chojambula chopangidwa ndi chida. Mzere wopingasa umayimira nthawi yosungira mu methanol, ndikuyesa kwa mphindi 7. Mzere woyima ukuwonetsa mphamvu yoyezedwa.

Mkati mwajambula:

- 'a' amatanthauza malo okwera kwambiri a mtunduwo.

- 'b' imayimira malo okwera kwambiri a capsaicin, otsekeredwa ndi mapindikira ndi mzere woyambira (wowonetsedwa ndi mzere wamadontho).

- 'c' amatanthauza malo okwera kwambiri a dihydrocapsaicin, otsekeredwa ndi mpiringidzo ndi mzere woyambira (wofotokozedwa ndi mzere wamadontho).

Kuti mutsimikizire kukhazikika, dera lomwe lili pachimake liyenera kupezedwa ndikuyesedwa pogwiritsa ntchito ma reagents. Mtengo wowerengeka wa ppmH umachulukitsidwa ndi 15 kuti mupeze SHU spiciness yofananira. Njira yonseyi imatsimikizira kuwunika kolondola komanso kovomerezeka kwa tsabola wa tsabola.