1.1 本试验方法描述了磨制红辣椒中热量感官评估的标准程序 2. 范围为10 000至70 000 scoville供热机组。 1.2 本试验方法旨在替代斯科维尔热试验，但结果可以用斯科维尔热单位（SHU）表示。 1.3 本试验方法不适用于辣椒油树脂、低热辣椒或辣椒粉。 1.4 以国际单位制表示的数值应视为标准值。本标准不包括其他计量单位。 1.5 本标准并非旨在解决与其使用相关的所有安全问题（如有）。本标准的用户有责任在使用前制定适当的安全和健康实践，并确定监管限制的适用性。 具体危害说明见第节 8. . ====意义和用途====== 5.1 该测试为磨碎的红辣椒提供了快速准确的感官热量评级，范围为10 000至70 000 scoville供热机组。 5.2 本试验方法的感官结果高度相关( r = 0.94），与高压液相色谱结果一致；使这两种方法相互替代。 6.

1.1 This test method describes standardized procedures for the sensory evaluation of heat in ground red pepper 2 ranging from 10 000 to 70 000 scoville heat units. 1.2 This test method is intended as an alternative to the Scoville Heat Test, but results can be expressed in scoville heat units (SHU). 1.3 This test method does not apply for oleoresin capsicums, low-heat chili peppers, or chili powder. 1.4 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard. 1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use. Specific hazards statements are given in Section 8 . ====== Significance And Use ====== 5.1 This test provides quick and accurate ratings for the sensory heat in ground red peppers ranging from 10 000 to 70 000 scoville heat units. 5.2 Sensory results from this test method correlate highly ( r = 0.94) with results from high pressure liquid chromatography; making the two methods substitutable. 6