Сравнительная оценка остроты перца органолептическим и инструментальными методами

Автор: Кекина Е.Г., Голубкина Н.А., Мамедов М.И., Джос Е.А., Пышная О.Н., Надежкин С.М.

Журнал: Овощи России @vegetables

Рубрика: Физиология и биохимия растений

Статья в выпуске: 1 (26), 2015 года.

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Проведена сравнительная оценка уровня остроты и количественное содержание капсаициноидов в плодах органолептическим, спектрофотометрическим и ВЭЖХ методами в 20 образцах и гибридах перца острого коллекции ВНИИССОК. Интервал наблюдаемых концентраций капсаицина составил 1,0-7,15 мг/г сухой массы, уровень остроты по шкале Сковилла - (17440-153120) SHU. Установлена прямая корреляция между органолептической оценкой остроты плодов перца и содержанием капсаицина, определенным спектрофотометрическим и ВЭЖХ методами. Показано, что спектрофотометрический метод дает завышенные значения концентрации капсаицина в плодах перца острого, особенно при малом содержании капсаицина, что связано с отсутствием хроматографического разделения компонентов спиртового экстракта.

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Капсаицин, перец острый, органолептический и инструментальные методы

Короткий адрес: https://readera.org/14025140

IDR: 14025140

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