引用本文:
周函霓, 卢娟娟, 赵欣瑞, 李慧琳, 赵军龙. 油泼辣子：传统美食与有机化学的味觉交响[J]. 大学化学,
2026, 41(3): 357-362.
doi:
10.12461/PKU.DXHX202504010
Citation: Hanni Zhou, Juanjuan Lu, Xinrui Zhao, Huilin Li, Junlong Zhao. Oil-Splashed Chili: A Symphony of Traditional Cuisine and Organic Chemistry[J]. University Chemistry, 2026, 41(3): 357-362. doi: 10.12461/PKU.DXHX202504010
Citation: Hanni Zhou, Juanjuan Lu, Xinrui Zhao, Huilin Li, Junlong Zhao. Oil-Splashed Chili: A Symphony of Traditional Cuisine and Organic Chemistry[J]. University Chemistry, 2026, 41(3): 357-362. doi: 10.12461/PKU.DXHX202504010
油泼辣子：传统美食与有机化学的味觉交响
摘要:
油泼辣子，这道源自关中平原的传统调味珍品，它不仅仅是一味调料，更是一段流淌在岁月里的农耕记忆，承载着关中人民的智慧与情感。本文以陕西农家世代相传的传统美食为背景，深入剖析油泼辣子中辣椒红素及辣椒素等关键成分的化学奥秘，从色、香、味三个角度，探寻其在热油瞬间激发下所呈现出的绚丽色泽、馥郁香气与独特风味的科学根源。通过有机化学原理，揭示火候把控与辅料搭配对风味塑造的深远影响。并且结合现代科学视角，进一步解析辣椒素的健康功效。同时，本文将挖掘油泼辣子背后所蕴含的农耕文明记忆与饮食哲学，将传统美食、有机化学与人文情怀巧妙融合，让古老技艺在化学视角下焕发出新的光彩。
English
Oil-Splashed Chili: A Symphony of Traditional Cuisine and Organic Chemistry
Abstract:
Oil-splashed chili, a traditional condiment from China's Guanzhong Plain, is more than just a seasoning, and it embodies centuries of agricultural heritage and local wisdom. This study explores the organic chemistry behind this culinary art, focusing on key components like capsanthin and capsaicin. We analyze the color, aroma and flavor transformations that occur when hot oil meets chili, revealing the science behind this dramatic change. Using organic chemistry principles, we show how temperature control and ingredient combinations create the final flavor profile, while also reviewing capsaicin's bioactive properties. Additionally, we examine the cultural significance of this tradition, connecting it to agricultural practices and philosophical traditions, thus providing new insights into traditional food science through the lens of chemistry and culture.
-
Key words:
- Oil-splashed chili
- / Traditional cuisine
- / Organic chemistry
- / Capsaicin
- / Dietary culture
-
-
[1]
蒋荣伟, 杨生保, 袁雷, 肖红星. 新疆农业科学, 2024, 61 (11), 2648.
-
[2]
张建红, 刘琬菁, 罗红梅. 世界科学技术-中医药现代化, 2018, 20 (3), 419.
-
[3]
黎智华, 王恬. 食品科学, 2020, 41 (11), 259.
-
[4]
王雪雅, 陆宽, 孙小静, 蓬桂华. 食品科学, 2018, 39 (4), 212.
-
[5]
余进, 曾艳, 白艳, 张良. 食品与发酵工业, 2024, 50 (1), 286.
-
[6]
黄雪松, 李星星, 陈子兴. 食品与发酵工业, 2018, 44 (2), 75.
-
[7]
包婉莹, 杨宇东, 吴迪. 大学化学, 2018, 33 (7), 87.
-
[8]
陈思蓓. 大众科学, 2019, No. 8, 24.
-
[9]
陈继培. 开卷有益-求医问药, 2014, No. 12, 59.
-
[10]
王楠艺, 付文婷, 吴迪, 涂敏祥, 杨万荣, 何建文.江苏农业科学, 2022, 50 (16), 1002.
-
[11]
宋文龙, 汪建军.实用中医内科杂志, 2021, 35 (5), 129.
-
[1]
-
扫一扫看文章
计量
- PDF下载量: 0
- 文章访问数: 102
- HTML全文浏览量: 11
下载:
