| 辣椒及其制品中辣味素含量测定法 |
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| 引用本文： | 郑新荣,袁西思.辣椒及其制品中辣味素含量测定法[J].河南科学,1991,9(1):63-66. |
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| 作者姓名： | 郑新荣 袁西思 |
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| 作者单位： | 河南省科学院生物研究所，河南省科学院生物研究所，河南省科学院生物研究所，河南省科学院生物研究所 |
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| 摘 要： | 辣椒中的辣味素由14种酰胺类化合物组成,每种化合物分子中均含有一个氮原子,根据含氮量的多少,通过辣椒素换算系数,可以计算出辣味素的总含量。
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| 关 键 词： | 辣椒 辣椒素 辣味素 辣酊 测定法 |
MENSURATION OF SCOVILLE CONSTITUENT IN CHILLI AND ITS PRODUCTS |
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| Zheng Xinrong Yuan Xien Hu Yiliang Zhou Changshan.MENSURATION OF SCOVILLE CONSTITUENT IN CHILLI AND ITS PRODUCTS[J].Henan Science,1991,9(1):63-66. |
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| Authors: | Zheng Xinrong Yuan Xien Hu Yiliang Zhou Changshan |
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| Institution: | Biology institute of Henan Academy |
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| Abstract: | The scoville constituent in chilli consists of fourteen kinds of amides that every kind has one nitrogen atom in a molecule,We can calculate the content of scoville constituent accord-ing to the nitrogen content and the conversion coefficient of capsaicin. |
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| Keywords: | Chilli Capsaicin Amide Tinctura capsici |
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