为什么油温过高会产生油烟和有害物质？
Why does overheated oil produce smoke and harmful substances?
油脂加热到冒烟点以上会发生热氧化、热裂解，产生丙烯醛等刺激性物质和少量多环芳烃。反复高温煎炸还会让油脂聚合，生成黏稠的有害物。控制油温、避免反复使用旧油可减少风险。
Above its smoke point, oil undergoes thermal oxidation and cracking, releasing irritants such as acrolein and small amounts of polycyclic aromatic hydrocarbons. Repeated high-heat frying also causes polymerization into sticky, harmful compounds. Keeping the temperature down and not reusing old oil lowers the risk.
难度 专业 · 适合 高中(15-18)
CC BY 4.0 · 已核验 · Verified 2026-08-23
来源 · Source
Brown, LeMay 等,《Chemistry: The Central Science》第14版,Pearson,2017
T. L. Brown et al., Chemistry: The Central Science, 14th ed., Pearson, 2017
#油烟 #热氧化 #丙烯醛
什么是美拉德反应，为什么它让食物更香？
What is the Maillard reaction and why does it make food smell so good?
美拉德反应是氨基酸与还原糖在加热时发生的非酶促褐变反应，生成数百种风味和香气物质。烤面包、煎牛排、烘焙咖啡的诱人色泽和香味都来自它。它与焦糖化不同，必须有含氮的氨基酸参与。
The Maillard reaction is a non-enzymatic browning between amino acids and reducing sugars during heating, producing hundreds of flavor and aroma compounds. The appealing color and smell of toasted bread, seared steak, and roasted coffee all come from it. Unlike caramelization, it requires nitrogen-containing amino acids.
难度 进阶 · 适合 大众
CC BY 4.0 · 已核验 · Verified 2026-08-23
来源 · Source
Brown, LeMay 等,《Chemistry: The Central Science》第14版,Pearson,2017
T. L. Brown et al., Chemistry: The Central Science, 14th ed., Pearson, 2017
#美拉德反应 #褐变 #风味
为什么煮米饭加几滴油会更光亮、不粘？
Why do a few drops of oil make rice shinier and less sticky?
油包裹在米粒表面，减少淀粉过度糊化粘连，并反射光线让米饭看起来油亮。它也能略微延缓冷却后回生（淀粉老化）。但油加多会腻，几滴即可。
Oil coats the grains, limiting excess starch gelatinization and sticking, and reflects light so the rice looks glossy. It also slightly slows retrogradation (starch recrystallizing) as the rice cools. Too much makes it greasy; a few drops suffice.
难度 进阶 · 适合 大众
CC BY 4.0 · 已核验 · Verified 2026-08-23
来源 · Source
Brown, LeMay 等,《Chemistry: The Central Science》第14版,Pearson,2017
T. L. Brown et al., Chemistry: The Central Science, 14th ed., Pearson, 2017
#米饭 #淀粉糊化 #回生
用盐腌制的食物为什么能长期保存？
Why do salted foods keep for a long time?
高浓度盐水通过渗透作用使微生物细胞失水，同时显著降低水活度，多数细菌和霉菌在低水活度环境中无法繁殖。盐的高渗环境还抑制腐败微生物的酶活。传统咸菜、腌肉正是利用这一原理，腌制过程中产生的乳酸还会进一步加强抑菌效果。
Concentrated salt draws water out of microbial cells by osmosis and greatly lowers water activity, so most bacteria and molds cannot grow in such an environment. The hypertonic conditions also suppress the enzymes of spoilage microbes. Traditional pickles and cured meats rely on this, and lactic acid formed during fermentation strengthens the preservation.
难度 进阶 · 适合 大众
CC BY 4.0 · 来源待核验 · Source pending review
来源 · Source
出处备注：此条未指向带版次的可引用著作（通识性内容、机构文件或未展开的英文书名），本库不提供独立书目出处；如需精确引用，需由编辑补全具体篇目与版次。
ACS Journal of Agricultural and Food Chemistry（腌制食品化学）
ACS Journal of Agricultural and Food Chemistry (curing chemistry)
#渗透压 #水活度 #防腐
为什么煮面条的水里要加盐？
Why add salt to the water when boiling noodles?
加盐能提高水的沸点（淡淡的盐水约升高零点几度），并让面筋蛋白更紧实，面条不易煮烂、口感更筋道。盐也能调味，使面条本身带一点底味。一般每升水加几克即可。
Salt raises the boiling point slightly and tightens the gluten network so the noodles hold their shape and stay chewy rather than mushy. It also seasons the pasta from within. A few grams per liter of water is enough.
难度 进阶 · 适合 大众
CC BY 4.0 · 已核验 · Verified 2026-08-23
来源 · Source
Brown, LeMay 等,《Chemistry: The Central Science》第14版,Pearson,2017
T. L. Brown et al., Chemistry: The Central Science, 14th ed., Pearson, 2017
#煮面 #面筋 #沸点
不粘锅的涂层主要是什么材料？它为什么能防粘？
What material coats non-stick pans, and why does it prevent sticking?
经典不粘涂层是聚四氟乙烯（PTFE，商品名特氟龙）。它的主链由极强的碳-氟键构成，氟原子把碳链包裹得严严实实，使涂层表面能极低、摩擦系数很小，食物与涂层之间难以形成牢固相互作用，因此不易粘锅。高温干烧会使涂层分解，所以不粘锅不建议空烧。
The classic non-stick coating is polytetrafluoroethylene (PTFE, brand name Teflon). Its backbone is made of very strong C-F bonds, and the fluorine atoms wrap the carbon chain so tightly that the coating has extremely low surface energy and low friction, so food cannot form strong interactions with it and does not stick. Dry heating decomposes the coating, which is why empty pans should be avoided.
难度 进阶 · 适合 初中(12-15)
CC BY 4.0 · 已核验 · Verified 2026-08-23 · 2 条独立证据
来源 · Source
邢其毅 等,《基础有机化学》第4版,北京大学出版社,2016
Xing Qiyi et al., Basic Organic Chemistry, 4th ed., Peking University Press, 2016
独立核验依据 · Independent verification: 核验依据 2 ISBN 9787301272121（豆瓣书目条目: 基础有机化学）
#聚四氟乙烯 #不粘涂层 #表面能
为什么不宜用铝锅长时间煮酸性食物？
Why shouldn't you cook acidic food in an aluminum pot for a long time?
酸性食物（如番茄、醋）会腐蚀铝表面的氧化膜，使铝溶出到食物里。虽然偶尔少量摄入问题不大，但长期大量摄入铝不利健康。建议使用不锈钢或玻璃器皿盛放酸性食物。
Acidic foods such as tomatoes or vinegar attack the oxide layer on aluminum, causing aluminum to leach into the food. Occasional tiny amounts are harmless, but chronic high intake is undesirable for health. Stainless steel or glass is safer for acidic dishes.
难度 进阶 · 适合 大众
CC BY 4.0 · 已核验 · Verified 2026-08-23
来源 · Source
Brown, LeMay 等,《Chemistry: The Central Science》第14版,Pearson,2017
T. L. Brown et al., Chemistry: The Central Science, 14th ed., Pearson, 2017
#铝锅 #金属溶出 #酸性
勾芡用的水淀粉，为什么加热后会变稠、变成光亮的芡汁？
Why does cornstarch slurry thicken into a glossy sauce when heated?
玉米淀粉颗粒在冷水中只是悬浮；加热到约 60–70°C 时颗粒吸水膨胀、破裂，内部的直链和支链淀粉大量溶出，形成黏稠的网状凝胶，使汤汁变稠、产生光泽。继续过度加热或处于酸性环境会破坏这种凝胶，反而变稀。
Starch granules merely suspend in cold water; heating to about 60–70°C makes them swell and burst, releasing amylose and amylopectin that form a viscous network gel, thickening and glossing the sauce. Prolonged heating or acidic conditions can break that gel down.
难度 进阶 · 适合 初中(12-15)
CC BY 4.0 · 已核验 · Verified 2026-11-03
来源 · Source
McGee《食物与烹饪》（On Food and Cooking 修订版），淀粉章节
H. McGee, "On Food and Cooking" (rev. ed.), Ch. Starch
独立核验依据 · Independent verification: 核验依据 1 OPENLIBRARY 标识 /works/OL4110479W：On food and cooking（首版
#淀粉糊化 #勾芡 #玉米淀粉 #凝胶
为什么用菠萝或猕猴桃腌肉，肉会变得嫩？
Why does marinating meat with pineapple or kiwi make it tender?
菠萝含菠萝蛋白酶、猕猴桃含猕猴桃蛋白酶，这些酶能切断肌肉蛋白里的肽键，破坏致密的蛋白质网络，使肉质变软。但腌制过久会过度水解蛋白质，反而让肉变得松散、口感发柴。
Pineapple contains bromelain and kiwi contains actinidin—proteases that cleave peptide bonds in muscle proteins, breaking the dense protein network and softening the meat. Over-marinating hydrolyzes too much, however, leaving the texture mushy.
难度 进阶 · 适合 初中(12-15)
CC BY 4.0 · 已核验 · Verified 2026-11-03
来源 · Source
McGee《食物与烹饪》（On Food and Cooking 修订版），肉类章节
H. McGee, "On Food and Cooking" (rev. ed.), Ch. Meat
独立核验依据 · Independent verification: 核验依据 1 OPENLIBRARY 标识 /works/OL4110479W：On food and cooking（首版
#菠萝蛋白酶 #蛋白酶 #嫩肉 #腌制
为什么煮绿豆汤有时变红，有时是绿的？
Why does mung-bean soup sometimes turn red instead of staying green?
绿豆皮含多酚类物质，在碱性水或长时间高温、接触空气氧化时，多酚被氧化并发生变色，汤就偏红。用偏酸性的水（如加少许白醋）并缩短熬煮时间，能保持绿色。北方水质偏硬偏碱，更容易煮红。
The bean skins contain polyphenols that oxidize and change color in alkaline water or under prolonged high heat and air exposure, turning the soup reddish. Using slightly acidic water (a drop of vinegar) and shorter cooking keeps it green. Hard, alkaline northern tap water tends to redden it more easily.
难度 进阶 · 适合 大众
CC BY 4.0 · 已核验 · Verified 2026-08-23
来源 · Source
Brown, LeMay 等,《Chemistry: The Central Science》第14版,Pearson,2017
T. L. Brown et al., Chemistry: The Central Science, 14th ed., Pearson, 2017
#多酚氧化 #绿豆汤 #水pH
为什么做豆腐要用卤水（氯化镁）或石膏（硫酸钙）？
Why use bittern (magnesium chloride) or gypsum (calcium sulfate) to make tofu?
豆浆里的蛋白质和脂肪以胶体形式稳定分散，加入带离子的盐类会中和蛋白质表面电荷，让它聚沉成豆花，再压制成豆腐。卤水点的豆腐更硬有嚼劲，石膏点的更嫩。这就是胶体絮凝的日常生活应用。
In soy milk, proteins and fats are stably dispersed as a colloid; adding an ionic salt neutralizes the protein's surface charge so it coagulates into curds that are then pressed into tofu. Bittern gives a firmer, chewier tofu while gypsum yields a softer one. It is an everyday use of colloidal flocculation.
难度 进阶 · 适合 大众
CC BY 4.0 · 已核验 · Verified 2026-08-23
来源 · Source
Brown, LeMay 等,《Chemistry: The Central Science》第14版,Pearson,2017
T. L. Brown et al., Chemistry: The Central Science, 14th ed., Pearson, 2017
#豆腐 #胶体 #絮凝
为什么做蛋糕要用低筋面粉？
Why use low-protein (cake) flour for cakes?
低筋面粉蛋白质含量低，形成面筋少，做出来的蛋糕组织松软、不筋道。高筋面粉筋力强，适合做面包需要嚼劲。按蛋白质含量区分高、中、低筋是烘焙的基础。
Low-protein flour forms less gluten, giving cakes a soft, tender crumb instead of a chewy one. High-protein flour is strong and better for bread that needs structure. Baking basics sort flour by protein content into high, medium, and low.
难度 进阶 · 适合 大众
CC BY 4.0 · 已核验 · Verified 2026-08-23
来源 · Source
Brown, LeMay 等,《Chemistry: The Central Science》第14版,Pearson,2017
T. L. Brown et al., Chemistry: The Central Science, 14th ed., Pearson, 2017
#面粉 #面筋 #烘焙
为什么高压锅煮东西更快？
Why does a pressure cooker cook food faster?
高压锅密封后内部蒸汽无法逸出，气压升高使水的沸点超过100℃，食物在更高温度下更快熟透。温度每升高约10℃，许多反应速率大约翻倍。注意泄压安全，切勿堵塞排气阀。
Sealed inside, steam cannot escape so pressure rises and the boiling point of water goes above 100°C, cooking food at a higher temperature. Roughly every 10°C of temperature rise doubles many reaction rates. Always keep the vent clear for safety.
难度 进阶 · 适合 大众
CC BY 4.0 · 已核验 · Verified 2026-08-23
来源 · Source
Brown, LeMay 等,《Chemistry: The Central Science》第14版,Pearson,2017
T. L. Brown et al., Chemistry: The Central Science, 14th ed., Pearson, 2017
#高压锅 #沸点 #气压
为什么用小苏打（碳酸氢钠）能嫩肉？
Why does baking soda (sodium bicarbonate) tenderize meat?
小苏打是弱碱性，能破坏肉类肌肉蛋白的某些结构，使肌纤维吸水膨胀、口感变嫩。它还能提高肉的保水性，让炒出的肉更滑嫩。但用量过多会有碱味，且会损失部分B族维生素。
Baking soda is mildly alkaline and disrupts some of the muscle-protein structure in meat, causing the fibers to swell as they take up water, which makes the texture tender. It also improves water retention so the cooked meat stays juicy. Too much, however, leaves an alkaline taste and can destroy some B vitamins.
难度 进阶 · 适合 大众
CC BY 4.0 · 已核验 · Verified 2026-08-23
来源 · Source
Brown, LeMay 等,《Chemistry: The Central Science》第14版,Pearson,2017
T. L. Brown et al., Chemistry: The Central Science, 14th ed., Pearson, 2017
#嫩肉 #碳酸氢钠 #蛋白质
为什么牛奶煮糊或变酸会结块？
Why does overheated or soured milk form clumps?
牛奶中的酪蛋白在酸性环境或高温下会失去稳定性而凝固沉淀，形成豆花状的块。煮糊时局部高温使蛋白质变性聚集，酸则降低pH让酪蛋白析出。这跟做奶酪、酸奶的原理相似。
Casein, the main milk protein, becomes unstable in acid or at high temperature and precipitates into curds. Local overheating denatures and aggregates the proteins, while acid lowers the pH and makes casein fall out. This is the same principle behind cheese and yogurt making.
难度 进阶 · 适合 大众
CC BY 4.0 · 来源待核验 · Source pending review
来源 · Source
出处备注：此条未指向带版次的可引用著作（通识性内容、机构文件或未展开的英文书名），本库不提供独立书目出处；如需精确引用，需由编辑补全具体篇目与版次。
H.-D. Belitz, W. Grosch, P. Schieberle, Food Chemistry, 4th ed., Springer, 2009
H.-D. Belitz, W. Grosch, P. Schieberle, Food Chemistry, 4th ed., Springer, 2009
#牛奶 #酪蛋白 #蛋白质变性
切开的苹果为什么会变褐色？怎样防止？
Why does a cut apple turn brown, and how can it be prevented?
苹果细胞被切伤后，多酚氧化酶与细胞内的酚类物质接触，在氧气参与下把酚氧化成醌，醌再聚合成褐色色素，这就是酶促褐变。用含维生素C的柠檬汁涂抹或浸入淡盐水可以抑制反应，因为酸性环境和还原性物质能降低酶活性、阻止氧化。
When apple cells are damaged, polyphenol oxidase meets phenolic compounds and, with oxygen, oxidizes them to quinones, which polymerize into brown pigments - enzymatic browning. Coating cut surfaces with lemon juice (rich in vitamin C) or dipping them in salt water slows it, because acidity and reducing agents suppress the enzyme or block the oxidation.
难度 进阶 · 适合 初中(12-15)
CC BY 4.0 · 已核验 · Verified 2026-11-04
来源 · Source
Tilley 等,《Enzymatic browning: The role of substrates in polyphenol oxidase mediated browning》,Current Research in Food Science,2023 (DOI: 10.1016/j.crfs.2023.100623)
Tilley et al., 'Enzymatic browning: The role of substrates in polyphenol oxidase mediated browning', Current Research in Food Science, 2023, DOI: 10.1016/j.crfs.2023.100623
独立核验依据 · Independent verification: 核验依据 1 Crossref DOI 10.1016/j.crfs.2023.100623
#酶促褐变 #多酚氧化酶 #保鲜
为什么做红烧肉时用冰糖炒糖色？
Why use rock sugar to make caramel coloring for red-braised pork?
冰糖受热先熔化，然后发生焦糖化反应，糖分脱水并生成棕红色的物质和焦香风味。这些糖色既能给肉上色，又带来微苦回甘的复杂味道。火候过大会发苦，所以需小火慢炒。
Heated rock sugar first melts, then undergoes caramelization in which the sugar dehydrates and forms brown-red pigments and a toasty flavor. The caramel both colors the meat and adds a complex bittersweet note. Too high a heat turns it bitter, so it is done over low flame.
难度 进阶 · 适合 大众
CC BY 4.0 · 已核验 · Verified 2026-08-23
来源 · Source
Brown, LeMay 等,《Chemistry: The Central Science》第14版,Pearson,2017
T. L. Brown et al., Chemistry: The Central Science, 14th ed., Pearson, 2017
#焦糖化 #炒糖色 #上色
维生素C为什么被称为抗氧化剂？
Why is vitamin C called an antioxidant?
维生素C能向活性氧自由基（如羟基自由基）提供氢原子，把它们还原成稳定分子，同时自身变成较稳定的半脱氢抗坏血酸自由基，从而终止自由基链反应。食物中油脂的酸败正是自由基链式氧化，抗氧化剂通过打断链条来延缓变质。
Vitamin C donates a hydrogen atom to reactive oxygen radicals such as the hydroxyl radical, reducing them to stable molecules while itself becoming the relatively stable semidehydroascorbate radical, thereby terminating radical chain reactions. Rancidity of fats in food is exactly such a radical chain oxidation, and antioxidants slow spoilage by breaking the chain.
难度 进阶 · 适合 初中(12-15)
CC BY 4.0 · 来源待核验 · Source pending review
来源 · Source
出处备注：此条未指向带版次的可引用著作（通识性内容、机构文件或未展开的英文书名），本库不提供独立书目出处；如需精确引用，需由编辑补全具体篇目与版次。
PNAS（维生素C自由基化学研究）
PNAS (vitamin C radical chemistry); Royal Society of Chemistry
#自由基 #抗氧化剂 #链反应
为什么用微波炉加热带皮或密封的食物会爆炸？
Why do sealed or skin-on foods explode in a microwave?
微波让食物内部水分子快速振动生热，蒸汽在封闭空间（如鸡蛋、葡萄、密封盒）里急剧积聚压力。当压力超过外壳或包装承受力就会爆开。加热前应戳孔或留缝隙、避免密封。
Microwaves make water molecules inside the food vibrate and heat rapidly, so steam builds up pressure in a closed space such as an egg, a grape, or a sealed container. When pressure exceeds what the skin or package can hold, it bursts. Pierce skins or leave vents and never heat fully sealed.
难度 进阶 · 适合 大众
CC BY 4.0 · 已核验 · Verified 2026-08-23
来源 · Source
Brown, LeMay 等,《Chemistry: The Central Science》第14版,Pearson,2017
T. L. Brown et al., Chemistry: The Central Science, 14th ed., Pearson, 2017
#微波炉 #蒸汽压 #安全
为什么煮鸡蛋时加一点盐更容易剥壳？
Why is a boiled egg easier to peel when you add a little salt to the water?
加盐会使蛋清中的蛋白质更快凝固，并轻微改变蛋壳膜与蛋白之间的结合。蛋白收缩后更容易与蛋壳分离，剥壳更顺手。不过效果有限，鸡蛋的新鲜度对剥壳影响更大。
The salt makes the egg-white proteins coagulate a bit faster and slightly loosens the bond between the protein and the shell membrane. As the white contracts it separates more easily from the shell. The effect is modest, though; freshness matters even more for easy peeling.
难度 入门 · 适合 大众
CC BY 4.0 · 已核验 · Verified 2026-11-03
来源 · Source
Brown、LeMay、Bursten 等《化学：中心科学》（第14版，Pearson）蛋白质变性与胶体化学章节
Brown, T. L.; LeMay, H. E.; Bursten, B. E.; et al. Chemistry: The Central Science, 14th ed., Pearson (section on protein denaturation and colloidal chemistry)
独立核验依据 · Independent verification: 核验依据 1 ARCHIVE 标识 studentlectureno00theo：Chemistry, the central
#煮蛋 #蛋白质凝固 #日常烹饪
为什么切开的苹果涂柠檬汁不会变黄？
Why doesn't a cut apple turn brown if you rub it with lemon juice?
苹果切开后，多酚氧化酶让多酚类物质氧化成褐色的醌，也就是锈色。柠檬汁酸性强且含维生素C（抗氧化剂），能降低pH并抢先消耗氧气，减缓褐变。泡淡盐水也有类似效果。
When an apple is cut, the enzyme polyphenol oxidase turns its polyphenols into brown quinones—the rust color. Lemon juice is acidic and rich in vitamin C, an antioxidant that lowers pH and scavenges oxygen, slowing browning. A light salt water soak works similarly.
难度 入门 · 适合 大众
CC BY 4.0 · 已核验 · Verified 2026-08-23
来源 · Source
Brown, LeMay 等,《Chemistry: The Central Science》第14版,Pearson,2017
T. L. Brown et al., Chemistry: The Central Science, 14th ed., Pearson, 2017
#褐变 #维生素C #抗氧化
为什么糖能保存食物（如果酱、蜜饯）？
Why does sugar preserve foods like jam and candied fruit?
高浓度糖会把微生物细胞里的水分吸出来（渗透压），使细菌、霉菌因脱水而无法生长。糖还能降低水分活度，抑制腐败。但如果糖浓度不够或受潮，仍然会坏。
A high sugar concentration draws water out of microbial cells by osmosis, dehydrating bacteria and molds so they cannot grow. Sugar also lowers water activity and slows spoilage. If the concentration is too low or the product gets damp, it can still spoil.
难度 入门 · 适合 大众
CC BY 4.0 · 已核验 · Verified 2026-08-23
来源 · Source
Brown, LeMay 等,《Chemistry: The Central Science》第14版,Pearson,2017
T. L. Brown et al., Chemistry: The Central Science, 14th ed., Pearson, 2017
#糖渍 #渗透压 #防腐
为什么生鸡蛋的清是透明流动的，煮熟后却变成不透明的白色固体？
Why is raw egg white clear and runny, but it turns opaque white and solid when cooked?
生蛋清主要是折叠成紧密球状的可溶性蛋白质，光线能直接透过所以透明。加热使蛋白质变性、展开并相互交联成网状，把水分包在里面形成凝胶，光线被散射就看起来不透明发白。
Raw egg white is mainly tightly folded, soluble proteins that let light pass through, so it looks clear. Heating denatures the proteins, unfolding them so they cross-link into a network that traps water as a gel, and scattered light makes it appear opaque white.
难度 入门 · 适合 小学低段(6-8)
CC BY 4.0 · 已核验 · Verified 2026-11-03
来源 · Source
McGee《食物与烹饪》（On Food and Cooking 修订版），鸡蛋章节
H. McGee, "On Food and Cooking" (rev. ed.), Ch. Eggs
独立核验依据 · Independent verification: 核验依据 1 OPENLIBRARY 标识 /works/OL4110479W：On food and cooking（首版
#蛋白质变性 #凝胶 #鸡蛋 #加热
为什么发面或做酒酿时常常加一点糖？
Why is a little sugar often added when making dough or fermented rice?
酵母等微生物靠糖分作为能量来源进行发酵，加糖能帮助它们更快产气或产酒。糖还能在烘烤时参与美拉德反应，让成品上色更好看。不过糖太多反而会抑制酵母。
Yeast and other microbes use sugar as an energy source for fermentation, so a little sugar helps them produce gas or alcohol faster. Sugar also takes part in the Maillard reaction during baking for better browning. Too much sugar, however, can inhibit the yeast.
难度 入门 · 适合 大众
CC BY 4.0 · 已核验 · Verified 2026-08-23
来源 · Source
Brown, LeMay 等,《Chemistry: The Central Science》第14版,Pearson,2017
T. L. Brown et al., Chemistry: The Central Science, 14th ed., Pearson, 2017
#发酵 #酵母 #糖
为什么切洋葱会让人流泪？
Why do onions make you cry when you cut them?
洋葱被切破时，细胞里的蒜氨酸酶与含硫化合物反应，生成刺激性的丙硫醛-S-氧化物。这种气体接触到眼睛的泪腺，刺激其分泌眼泪来冲洗。把洋葱冷藏后再切或在水下切可减轻刺激。
When an onion is cut, the enzyme alliinase in its cells reacts with sulfur compounds to form the irritant syn-propanethial-S-oxide. This volatile gas reaches the eyes and triggers the lachrymal glands to produce tears to wash it away. Chilling the onion or cutting it under water reduces the irritation.
难度 入门 · 适合 大众
CC BY 4.0 · 已核验 · Verified 2026-08-23
来源 · Source
Brown, LeMay 等,《Chemistry: The Central Science》第14版,Pearson,2017
T. L. Brown et al., Chemistry: The Central Science, 14th ed., Pearson, 2017
#洋葱 #含硫化合物 #酶促反应