柳州螺蛳粉辣度分级研究.pdfVIP

分析检测AnalysisandTesting

doi:10.16736/41-1434/ts.2024.13.045

柳州螺蛳粉辣度分级研究

StudyontheSpicinessClassificationofLiuzhouLuosifen

◎郑立浪1,2,34512,61,2,3

，李艳松，卢凯玲，潘越，黄海，熊建文

（1.柳州工学院 食品与化学工程学院，广西柳州545616；

2.柳州市特色食品风味与品质控制工程技术研究中心，广西柳州545616；

3.柳州市螺蛳粉植物源性配料研究重点实验室，广西柳州545616；

4.柳州市质量检验检测研究中心，广西柳州545001；

5.广西生态工程职业技术学院 林业工程学院，广西柳州545004；

6.广西美申园食品科技集团有限公司，广西柳州545000）

ZHENGLilang1,2,34512,61,2,3

,LIYansong,LUKailing,PANYue,HUANGHai,XIONGJianwen

(1.DepartmentofFoodandChemicalEngineering,LiuzhouInstituteofTechnology,Liuzhou545616,China;

2.LiuzhouSpecialFoodFlavorandQualityControlResearchCenterofEngineeringTechnology,Liuzhou545616,China;

3.LiuzhouKeyLaboratoryofPlant-derivedIngredientsofLiuzhouLuosifen,Liuzhou545616,China;

4.LiuzhouQualityInspectionandTestingResearchingCenter,Liuzhou545001,China;

5.InstituteofForestryEngineering,GuangxiEco-engineeringVocationalTechnicalCollege,Liuzhou545004,China;

6.GuangxiMeishenyuanFoodTechnologyGroupCo.,Ltd.,Liuzhou545000,China)

摘要：GB/T212662007

GB/T212652007

3

0.00009g0.000150.00020g0.000180.00025g

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关键词：

Abstract：RefertoGB/T21266—2007todetectthecontentofcapsaicininLiuzhouLuosifensoup,chilioilandtheir

mixture.Capsaicinbasicallyexistsinchilioil,andthecontentofcapsaicininsoupislow.ToalignwithGB/T21265—2007,

themethodfordetectingcapsaicinlikesubstancesinchilioilusingethanolastheextractionsolventwasoptimized;compare

thesensoryspicinessunderthreeconditionsofdirecttasting,hotwa