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 niû-pió (ing-gú: Scoville scale; Scoville liōng-huà tsí-piau) sī kin-kì huan-kiunn-á sòo ê lông-tōo, í Scoville jia̍t tan-uī (SHU) kì-lio̍k ê huan-kiunn-á [en] kah kî-thann bu̍t-tsit ê hiam-lua̍h tōo (hi̍k-tsiá "jia̍t-tōo") ê tshik-liông ti̍t, kî-tiong hiam-lua̍h sòo sī tsú-iàu sîng-hūn.[3]

Tsit-ê niû-pió í-kî tshòng-sū jîn, Bí-kok io̍h-tse-su Wilbur Scoville ê miâ-jī bīng-miâ, Wilbur Scoville tī 1912-nî the̍h-tshut ê hong-huat hông kiò-tsò Scoville kám-kuan tshik-tshì.[3][4] Scoville kám-kuan ê tshik-tshì sī tsi̍t-tsióng tsú-kuan ê pîng-kóo, iû-î tsia̍h-kuè hiam-kiunn-á ê jîn-luī tuì luī hiam-kiunn-á sòo ê m-bín-kám-tōo sóo ttik-tshut–ê.[3]

Līng-guā tsi̍t-tsióng hong-huat, tio̍h-sī ko-hāu i̍k-siōng sik-phóo-huat (HPLC); ē-tàng iōng-teh hun-sik liōng-huà luī hiam-kiunn-á sòo hâm-liōng, tsò-uî tshì-kik liōng-huà tsí-piau.[3][5] Tsia̍t-tsí 2011-nî, tsú-kuan kám-kuan tshik-tshì í-king teh tsiânn-tuā thîng-tōo tíng-kuân hōo HPLC tíng-tíng hun-sik hong-huat sóo-lâi tshú-tāi.[6]

Tsù-kái[siu-kái | kái goân-sí-bé]

  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 That 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. 
  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. 

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Guā-pōo liân-kiat[siu-kái | kái goân-sí-bé]

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