| 杭椒采收期内辣椒素类物质和维生素C的动态变化 |
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| 引用本文： | 龚翔宇,饶帅琦,吕晓菡,杨静,祝彪. 杭椒采收期内辣椒素类物质和维生素C的动态变化[J]. 浙江农林大学学报, 2020, 37(5): 950-956. DOI: 10.11833/j.issn.2095-0756.20190577 |
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| 作者姓名： | 龚翔宇 饶帅琦 吕晓菡 杨静 祝彪 |
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| 作者单位： | 1.浙江农林大学 农业与食品科学学院，浙江 杭州 3113002.杭州市农业科学研究院 蔬菜研究所，浙江 杭州 310024 |
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| 基金项目： | 浙江省农业(蔬菜)新品种选育重大专项子课题(2016C02051-2-5) |
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| 摘 要： | 目的 研究杭椒Capsicum annuum ‘Hangzhou Jizhua’בJilin Zaojiao’果实辣椒素、维生素C等物质在采收期的动态变化，以确定最佳采收期。 方法 选取4个常见杭椒品种，采用高效液相色谱法分别测定开花后14、21、28、35、42、49、56 d采收的果实中辣椒素、二氢辣椒素和维生素C以及干物质质量分数。 结果 采收期内4个杭椒品种果实辣椒素类物质质量分数不同，品种间差异显著(P＜0.05)；维生素C质量分数和干物质相对含量随果实成熟度增加而升高。 结论 花后49 d是杭椒果实最佳采收期，此时果实成熟度好，辣椒素类物质、维生素C质量分数和干物质相对含量均较高。采收期内不同品种辣椒素类物质质量变化差异大，具体采收计划应综合种植品种、市场需求和供求关系等多方面因素考虑。图4表3参27
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| 关 键 词： | 杭椒 采收期 辣椒素类物质 维生素C 干物质 动态变化 |
| 收稿时间： | 2019-10-08 |
Dynamic changes of capsaicinoids and vitamin C contents in Hangzhou pepper during the harvesting period |
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| GONG Xiangyu,RAO Shuaiqi,Lü Xiaohan,YANG Jing,ZHU Biao. Dynamic changes of capsaicinoids and vitamin C contents in Hangzhou pepper during the harvesting period[J]. Journal of Zhejiang A&F University, 2020, 37(5): 950-956. DOI: 10.11833/j.issn.2095-0756.20190577 |
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| Authors: | GONG Xiangyu RAO Shuaiqi Lü Xiaohan YANG Jing ZHU Biao |
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| Affiliation: | 1.School of Agriculture and Food Science, Zhejiang A&F University, Hangzhou 311300, Zhejiang, China2.Institute of Vegetables, Hangzhou Academy of Agricultural Sciences, Hangzhou 310024, Zhejiang, China |
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| Abstract: | Objective This study is aimed to determine the dynamic changes of capsaicinoids, vitamin C and dry matter contents in the fruit of Hangzhou pepper (Capsicum annuum ‘Hangzhou Jizhua’בJilin Zaojiao’) during the harvest period. Method Contents of capsaicin, dihydrocapsaicin, vitamin C and dry matter in the fruit of four common cultivars of Hangzhou pepper harvested at different times (14, 21, 28, 35, 42, 49, 56 days after flowering) were measured by HPLC. Result Content of capsaicinoids fluctuated during the harvest period and varied among four cultivars, while the contents of vitamin C and dry matter increased with fruit ripening. Conclusion Around 49 days after flowering is the best pepper harvest time in terms of fruit maturity, and the contents of capsaicinoids, vitamin C and dry matter. Since the dynamic changes of capsaicinoids content varied among cultivars, the optimum harvesting planning should take into consideration various factors such as pepper varieties, market demand and supply-demand relationship. [Ch, 4 fig. 3 tab. 27 ref.] |
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