Ɔkwan a ɛwɔ tumi sen biara a wɔfa so sɔ chili peppers nnuhuam hwɛ .

Wɔ 1912 mu no, wɔde Scoville Heat Units (SHU) index no bae sɛnea ɛbɛyɛ a wɔbɛkyerɛ sɛnea chili peppers yɛ nnuhwam. Sɛ wopɛ ɔkwan pɔtee a wɔfa so susuw nneɛma no ho nsɛm a, yɛsrɛ wo hwɛ tweet a edi eyi anim no mu.

Shu nnuhwam a wɔnam onipa dɛ so ho nhwehwɛmu no fi awosu mu yɛ nea ɛfa obi ankasa ho na enni pɛpɛɛpɛ. Ne saa nti, wɔ 1985 mu no, Amerika Nnuhwam Aguadi Fekuw no faa nsu a ɛyɛ adwuma yiye chromatography (HPLC) kwan no so de maa chili pepper spiciness susuw no yɛɛ pɛpɛɛpɛ. Nnuhwam a ɛwɔ hɔ a wɔfrɛ no PPMH no kyerɛ ɔhyew ɔpepem biako biara afã horow wɔ nnuhuam ɔpepem biara mu.

HPLC, a ɛyɛ asɛmfua a wɔde kyerɛw nsu a ɛyɛ adwuma yiye a wɔatwa no tiaa no fa nneɛma a wɔde afrafra a ɛwɔ nsu a wɔde afra mu no mu mpaapaemu ne ne mu nhwehwɛmu ho.

Nhwehwɛmu ahorow da no adi sɛ chili peppers nya wɔn nnuhuam fi capsaicin ahorow ason a ɛsono emu biara mu, a capsaicin ne dihydrocapsaicin yɛ nea edi kan. HPLC kwan no susu nneɛma a ɛwɔ saa capsaicinoids abien yi mu nkutoo ho. Ɛbu wɔn mmeaeɛ no mu duru a wɔakari no ho akontaa, na ɛkyekyɛ mu denam beaeɛ boɔ a ɛwɔ gyinapɛn reagent no so ma ɛnya boɔ wɔ PPMH mu.

Aniwa so gyinabea a ɛka ho no yɛ mfonini mfonini a adwinnade no ayɛ. Horizontal axis no gyina hɔ ma bere a wɔde sie wɔ methanol mu, a sɔhwɛ bere no yɛ simma 7. vertical axis no kyerɛ sɛnea wɔsusuw reaction intensity.

Wɔ mfonini no mu .:

- 'A' kyerɛ beae a ɛkorɔn sen biara wɔ kɔla no mu.

- 'B' gyina hɔ ma capsaicin no fã a ɛkorɔn sen biara, a curve ne baseline no atwa ho ahyia (a nsensanee no kyerɛ).

- 'C' kyerɛ dihydrocapsaicin a ɛkorɔn sen biara, a curve no atwa ho ahyia ne mfiase no (a wɔde nsensanee no ayɛ ho mfonini).

Sɛnea ɛbɛyɛ na wɔahu gyinapɛn no, ɛsɛ sɛ wonya beae a ɛkorɔn sen biara no na wɔde gyinapɛn reagents susuw. Afei wɔde PPMH bo a wɔabu ho akontaa no bɔ 15 so ma wonya Shu nkuruwankuruwa a ɛne no hyia no. Saa kwan a ɛkɔ akyiri yi hwɛ ma wɔyɛ chili pepper spiciness ho nhwehwɛmu a ɛyɛ pɛpɛɛpɛ na ɛyɛ pɛpɛɛpɛ.