Uburyo bwemewe cyane bwo kugerageza spiciness ya chili pepper

Mu 1912, hashyizweho indangagaciro ya Scoville Heat Units (SHU) kugirango igabanye ubunini bwa pisine. Ushaka ibisobanuro birambuye kuburyo bwihariye bwo gupima, nyamuneka reba tweet ibanziriza.

Isuzumabumenyi rya SHU binyuze muburyohe bwabantu rishingiye kubintu kandi ntirisobanutse neza. Kubera iyo mpamvu, mu 1985, Ishyirahamwe ry’Abanyamerika ryita ku birungo ryifashishije uburyo bwo hejuru bwa Liquid Chromatography (HPLC) kugira ngo hongerwe ukuri ku gupima uburozi bwa chili pepper. Igice cya spiciness, kizwi nka ppmH, cyerekana ibice kuri miriyoni yubushyuhe kuri miriyoni spiciness.

HPLC, mu magambo ahinnye yerekana imikorere ya chromatografiya ikora cyane, ikubiyemo gutandukanya no gusesengura ibice bivanze n'amazi.

Ubushakashatsi bwerekana ko urua rwa chili rukomoka ku bwoko bwarwo butandukanye bwa capsaicin, hamwe na capsaicin na dihydrocapsaicin aribwo bwambere. Uburyo bwa HPLC bupima gusa ibiri muri capsaicinoide ebyiri. Iharura igiteranyo kiremereye cyibice byabo, ukagabana nubuso bwagaciro bwibisanzwe reagent kugirango tubone agaciro muri ppmH.

Igishushanyo giherekeza cyerekana ni igishushanyo mbonera cyakozwe nigikoresho. Umurongo utambitse ugereranya igihe cyo kugumana muri methanol, hamwe nigihe cyo kugerageza iminota 7. Uhagaritse umurongo werekana ubukana bwa reaction yapimwe.

Igishushanyo:

- 'a 'bisobanura impinga yibara ryibara.

- 'b 'byerekana ubuso bwa capsaicin, buzengurutse umurongo nu murongo (byerekanwa numurongo utudomo).

- 'c 'bisobanura ubuso bwa dihydrocapsaicin, buzengurutswe n'umurongo hamwe na baseline (byagenwe n'umurongo utudomo).

Kugirango umenye ibipimo ngenderwaho, agace ka mpinga kagomba kuboneka no gupimwa ukoresheje reagent zisanzwe. Agaciro ppmH yabazwe noneho igwizwa na 15 kugirango ubone spiciness ihuye na SHU. Ubu buryo bwuzuye butanga isuzuma ryuzuye kandi risanzwe rya chili pepper spiciness.