Duelund Lars, Mouritsen Ole G
MEMPHYS-Center for Biomembrane Physics, Taste for Life-Danish Center for Taste, Department of Physics, Chemistry and Pharmacy, University of Southern Denmark, Odense, Denmark.
Food Chem. 2017 Apr 15;221:913-918. doi: 10.1016/j.foodchem.2016.11.074. Epub 2016 Nov 19.
We have studied 15 different cultivars of chillies (Capsicum var.) grown in temperate climate Denmark and determined the contents of the four major capsaicinoids: capsaicin, dihydrocapsaicin, nordihydrocapsaicin, and homocapsaicin. From these contents we have, as commonly done for chillies, calculated the so-called pungency in Scoville heat units in order to compare with previous studies from other climatical zones. For three of the investigated cultivars, Serrano, Habanero and BIH Jolokia, for which reliable pungencies has previously been reported, we have found pungencies of 34,000±1400, 247,000±24,000 and 665,000±4000, respectively, which are all in the same ranges as found earlier for chillies grown in more traditional chilli growing areas. Furthermore we have found that the relative distribution of the four capsaicinoids in the 15 different cultivars is highly variable, with the content of capsaicin ranging from 31% to 71% of the total capsaicinoid content.
我们研究了在丹麦温带气候下种植的15个不同品种的辣椒（辣椒变种），并测定了四种主要辣椒素的含量：辣椒素、二氢辣椒素、去甲二氢辣椒素和高辣椒素。根据这些含量，我们按照辣椒研究中常用的方法，计算了所谓的史高维尔辣度单位的辛辣度，以便与其他气候区的先前研究进行比较。对于三个被研究的品种，即塞拉诺辣椒、哈瓦那辣椒和比哈尔邦魔鬼椒，此前已有可靠的辛辣度报告，我们分别测得其辛辣度为34000±1400、247000±24000和665000±4000，这些数值都与之前在更传统辣椒种植区种植的辣椒所测得的数值范围相同。此外，我们还发现，15个不同品种中四种辣椒素的相对分布差异很大，辣椒素的含量占总辣椒素含量的31%至71%。
