唾液流率与辣味强度分级的相关性分析及模型建立

本研究旨在通过测定受试者食用不同浓度的辣椒碱溶液后的唾液流速，探讨辣度与唾液流速的相关性，建立快速测定食品辣度的方法。以人食辣后引起唾液分泌增加的生理变化作为辣味强度的影响指标，通过受试人员的唾液分泌量计算不同辣味强度下的唾液流率，对辣味强度和唾液流率之间的关系进行拟合，基于拟合模型，构建快速、准确标定辣度的唾液流率分级体系，并用感官评定法验证模型定级结果。结果表明:辣味强度显著影响唾液流率（P<0.05），可以通过唾液流率对辣度进行准确快速的分级。根据唾液流率范围，将辣度分成了5级:1级微辣斯科维尔指数（SHU）10~500（含）]:唾液流率（g/min）0.496 ~1.395（含）；2级轻辣SHU500~1000（含）]:唾液流率（g/min）1.395~2.153（含）；3级中辣SHU1000~1500（含）]:唾液流率（g/min）2.153~2.749（含）；4级重辣SHU1500~3000（含）]:唾液流率（g/min）2.749~3.569（含）；5级猛辣（SHU>3000）:唾液流率（g/min）>3.569。通过收集5~10人食辣后唾液分泌量，结合辣味强度与唾液流率之间的数量关系即可快速对测试者所尝食物辣度进行定级；唾液流率辣度定级结果与感官评定结果处于同一辣味量度等级，能反映出人食辣后的真实辣度感受。

Correlation Analysis and Modeling of Salivary Flow Rate and Spicy Sensory Intensity Grading

The aim of this study was to investigate the correlation between spiciness and saliva flow rate by measuring the saliva flow rate of subjects after consuming different concentrations of capsaicin solutions, and to establish a rapid method for determining the spiciness of foods. The physiological change caused by the increasing of saliva secretion after eating spicy food was used as the influential indicators of spicy taste intensity. The salivary flow rate was calculated by the salivary secretion of the subjects, and the relationship between the spicy intensity and salivary flow rate was fitted. Based on the fitting model, a new grading system for rapid and accurate calibration of spiciness was constructed, and the model grading results were verified by sensory evaluation method. The results showed that the intensity of spiciness significantly affects salivary flow rate (P<0.05), and the spiciness could be accurately and quickly graded by salivary flow rate. According to the salivary flow rate range, the spiciness was classified into 5 levels according to the salivary flow rate range: Grade 1 slightly spicy Scoville heat units (SHU)10~500 (inclusive)]: Saliva flow rate (g/min) 0.496~1.395 (inclusive). Grade 2 light spicy SHU500~1000 (inclusive)]: Saliva flow rate (g/min) 1.395~2.153 (inclusive). Grade 3 medium spicy SHU1000~1500 (inclusive)]: Saliva flow rate (g/min) 2.153~2.749 (inclusive). Grade 4 heavy spicy SHU1500~3000 (inclusive)]: Saliva flow rate (g/min) 2.749~3.569 (inclusive). Grade 5 hot (SHU>3000): Saliva flow rate (g/min)>3.569. By collecting the saliva secretion of 5~10 people after eating spicy food, the spiciness of the food tasted by the testers could be rated quickly by combining the quantitative relationship between spicy taste intensity and saliva flow rate. The saliva flow rate spiciness rating result was in the same spicy taste measurement level as the sensory rating result, which could basically reflect the real spiciness feeling of people after eating spicy food.