不同保存温度对辣椒素二氢辣椒素含量的影响

以辣椒绿熟果(果实绿熟时期采摘)和红熟果(果实红熟时期采摘)为试材,研究其保存在不同温度条件下辣椒素和二氢辣椒素含量的变化规律。结果表明:不同的温度保存下,胎座或果肉的辣椒素含量变化趋势均与二氢辣椒素一致。短时期低温(0℃)保存有利于保持采后辣椒果实辣椒素(二氢辣椒素)高含量,长时间保存时,常温(4℃~25℃)保存有利于保持辣椒素(二氢辣椒素)高含量。同一保存温度下,果肉辣椒素(二氢辣椒素)含量变化趋势与胎座相反。同一温度处理下,不同熟期果实辣椒素(二氢辣椒素)含量变化规律基本一致。

Effect of Preserving Temperatures on Capsaisin and Dihydrocapsaisin Content of Hot Pepper

Green-mature-fruit(fruit picked at green-mature period)and red-mature-fruit were used to determine the content of capsaisin and dihydrocapsaisin at different preserving temperatures. It was indicated that fruits in different preserving temperatures had a consistent change tendency of capsaisin (dihydrocapsaisin)in plasenta and pericarp. Fruits preserved in lower temperature for a short time period presented a high consentration of capsaisin(dihydrocapsaisin), while normal temperature preservation for a long time period resulted in high concentration of capsaisin(dihydrocapsaisin). In the same preserving temperature, capsaisin(dihydrocapsaisin)content change tendency in pericarp was opposite to that in plasenta. Fruit in different mature period presented consistent change tendency of capsaicin (dihydrocapsaicin)in the same preserving temperature.