送交者: Latino2 于 2005-3-17, 20:59:28:
回答: 有没有个参照表，辣度世界纪录是多少 由 2Cul4U4 于 2005-3-17, 20:41:31:
Capsaicin
As a result of all these tests, various varieties of chile peppers can be ranked according to their heat or "pungency" level:
0-100 Scoville Units includes most Bell/Sweet pepper varieties.
500-1000 Scoville Units includes New Mexican peppers.
1,000-1,500 Scoville Units includes Espanola peppers.
1,000-2,000 Scoville Units includes Ancho & Pasilla peppers.
1,000-2,500 Scoville Units includes Cascabel & Cherry peppers.
2,500-5,000 Scoville Units includes Jalapeno & Mirasol peppers.
5,000-15,000 Scoville Units includes Serrano peppers.
15,000-30,000 Scoville Units includes de Arbol peppers.
30,000-50,000 Scoville Units includes Cayenne & Tabasco peppers.
50,000-100,000 Scoville Units includes Chiltepin peppers
100,000-350,000 Scoville Units includes Scotch Bonnet & Thai peppers.
200,000 to 300,000 Scoville Units includes Habanero peppers.
Around 16,000,000 Scoville Units is Pure Capsaicin.
Capsaicin, also known as N-Vanillyl-8-methyl-6-(E)-noneamide, is the most pungent of the group of compounds called Capsaicinoids that can be isolated from chile peppers. It is sparingly soluble in water, but very soluble in fats, oils and alcohol. The minor Capsaicinoids include Nordihydrocapsaicin [Dihydrocapsaicin with a (CH2)5 instead of (CH2)6], Homocapsaicin [Capsaicin with a (CH2)5 instead of (CH2)4, and Homodihydrocapsaicin [Dihydrocapsaicin with a (CH2)7 instead of (CH2)6].