调味剂与食用油对辣度影响的研究  

Study on the influence of seasoning and edible oil on pungency degree

作　　者：王燕[1] 夏延斌[1] 王健[1] 罗凤莲[1] 张喻[1] 邓后勤[1] 

机构地区：[1]湖南农业大学食品科技学院,长沙410128

出　　处：《食品科技》2008年第11期93-97,共5页Food Science and Technology

基　　金：农业部948项目(2003-T18)。

摘　　要：通过进行单因素试验和均匀试验,研究不同调味料(食盐,蔗糖,柠檬酸,硫酸奎宁,谷氨酸钠,食用油)对辣度的影响。实验结果表明,添加食用油和调味剂对辣度均有降低效用,其中食用油的影响是最大的,食盐(咸味)和谷氨酸钠(鲜味)的影响相对较小。This article studied the influence of different seasoning（salt, sucrose, citric acid, quinine sulfate, monosodium glutamate, edible oil）on pungency degree through the single factor experiment and the uniform design experiment. The result showed that adding edible oil and seasoning had decreasing effect on pungency degree, in which edible oil was the biggest. Whereas salt（salty）and monosodium glutamate（umami）had relatively smaller influence.

关 键 词：调味剂 食用油 辣度 影响 

分 类 号：TS202.3[轻工技术与工程—食品科学]