Scoville niû-pió

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Pepper stand at Central Market in Houston， Texas， showing its peppers ranked on the Scoville scale
The ghost pepper of Northeast India is considered to be a "very hot" pepper, at about 1 million SHU.[1]
The Naga Morich, with around 1 million SHU,[2] is primarily found in Bangladesh。

Scoville娘表 (niû-pió) (英語 (ing-gú): Scoville scale; Scoville liōng-huà tsí-piau) 是 (sī)kin-kì huan-kiunn-á sòo ê lông-tōo， í Scoville jia̍t tan-uī (SHU) 記錄 (kì-lio̍k)的 (ê) Pang-bô͘:Ill佮 (kah)其他 (kî-thann)物質 (bu̍t-tsit)的欣熱 (hiam-lua̍h)度 (tōo) (或者 (hi̍k-tsiá) "熱度 (jia̍t-tōo)") 的測量 (tshik-liông)直 (ti̍t)，其中 (kî-tiong)欣熱數 (sòo)是主要 (tsú-iàu)成份 (sîng-hūn).[3]

這个 (Tsit-ê)娘表以其 (í-kî)創事 (tshòng-sū)人 (jîn)，美國 (Bí-kok)藥劑師 (io̍h-tse-su)Wilbur Scoville的名字 (miâ-jī)命名 (bīng-miâ)， Wilbur Scoville佇 (tī)1912年 (nî)提出 (the̍h-tshut)的方法 (hong-huat)予人叫做 (kiò-tsò)Scoville感官 (kám-kuan)測試 (tshik-tshì).[3][4] Scoville感官的測試是一種 (tsi̍t-tsióng)主觀 (tsú-kuan)的平古 (pîng-kóo)，由於 (iû-î)食過 (tsia̍h-kuè)欣姜仔 (hiam-kiunn-á)的人類 (jîn-luī)對 (tuì)類 (luī)欣姜仔數的m敏感度 (bín-kám-tōo)所 (sóo)ttik出 (tshut)–的.[3]

另外 (Līng-guā)一種方法，就是 (tio̍h-sī)高效 (ko-hāu)譯上 (i̍k-siōng)色譜法 (sik-phóo-huat) (HPLC); 會當 (ē-tàng)用咧 (iōng-teh)分析 (hun-sik)量化 (liōng-huà)類欣姜仔素 (sòo)含量 (hâm-liōng)，做為 (tsò-uî)刺激 (tshì-kik)量化指標 (tsí-piau).[3][5] 截止 (Tsia̍t-tsí)2011年，主觀感官測試已經 (í-king)咧 (teh)誠大 (tsiânn-tuā)程度 (thîng-tōo)等權 (tíng-kuân)予 (hōo)HPLC等等 (tíng-tíng)分析方法所來 (sóo-lâi)取代 (tshú-tāi).[6]

註解 (Tsù-kái)[修改]

  1. ↑ Barry-Jester, Anna Maria (October 15, 2014). "Rating Chili Peppers On A Scale Of 1 To Oh Dear God I'm On Fire". FiveThirtyEight. 2014-11-02 khòaⁿ--ê. 
  2. ↑ "Some Like It Hot: Dorset's Ultra-Hot Chillies". goân-loē-iông tī 19 November 2012 hőng khó͘-pih. 25 August 2010 khòaⁿ--ê. 
  3. ↑ 3.0 3.1 3.2 3.3 Twilight Greenaway (10 January 2013). "How Hot is踢Pepper? How Scientists Measure Spiciness". Smithsonian.com， US Smithsonian Institution. 17 December 2017 khòaⁿ--ê. 
  4. ↑ Scoville, Wilbur (May 1912). "Note on Capsicums". Journal of the American Pharmaceutical Association. 1 (5): 453–454. doi:10.1002/jps.3080010520. 
  5. ↑ Collins MD， Wasmund LM， Bosland PW (1995). "Improved method for quantifying capsaicinoids in Capsicum using high-performance liquid chromatography". HortScience. 30 (1): 137–139. doi:10.21273/HORTSCI.30.1.137.  Vancouver style error: non-Latin character (help)
  6. ↑ Al Othman, Zeid Abdullah (2011). "Determination of Capsaicin and Dihydrocapsaicin in Capsicum Fruit Samples using High Performance Liquid Chromatography". Molecules. 16 (10): 8920. doi:10.3390/molecules16108919. PMID 22024959. 

參閱 (Tsham-ua̍t)[修改]

外部 (Guā-pōo)連結 (liân-kiat)[修改]

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