安徽农业科学2025，Vol.53Issue(3)：14-17,4.DOI:10.3969/j.issn.0517-6611.2025.03.003
辣椒素类物质含量(辣度)等级划分研究进展
Research Progress on the Classification of Capsaicin Content(Spiciness)Grades
摘要
Abstract
Capsaicinoids(Cap-S)content(spiciness)is an important indicator for evaluating the quality of chili peppers.Based on the com-prehensive analysis of the research progress on the classification of capsaicinoids content levels in chili peppers and their products in China,chili peppers were classified into 9 levels according to the Cap-S content(spiciness)data in Chinese variety registration and literature reports.Representative varieties of chili peppers of various grades have been compiled to provide a reference for accurately evaluating the Cap-S content(spiciness)of chili peppers.关键词
辣椒/辣椒素类物质/含量/辣度/等级指标Key words
Abstract Chili peppers/Capsaicin like substances/Content/Spiciness/Grade indicators分类
农业科技引用本文复制引用
皇凡宇,陈增杰,刘冬梅,皇甫自起,张慎举..辣椒素类物质含量(辣度)等级划分研究进展[J].安徽农业科学,2025,53(3):14-17,4.基金项目
河南省科技攻关计划项目(212102110280). （212102110280）
