| 不同成熟度胡椒果实中主要活性成分的含量及其相关性研究 |
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| 引用本文： | 吴桂苹,初众,魏来,谭乐和,房一明,谷风林.不同成熟度胡椒果实中主要活性成分的含量及其相关性研究[J].热带作物学报,2014,35(8):1492-1495. |
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| 作者姓名： | 吴桂苹 初众 魏来 谭乐和 房一明 谷风林 |
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| 作者单位： | 1 中国热带农业科学院香料饮料研究所 2 国家重要热带作物工程技术研究中心 3 农业部香辛饮料作物遗传资源利用重点实验室;1 中国热带农业科学院香料饮料研究所 2 国家重要热带作物工程技术研究中心 3 农业部香辛饮料作物遗传资源利用重点实验室;1 中国热带农业科学院香料饮料研究所 2 国家重要热带作物工程技术研究中心 3 农业部香辛饮料作物遗传资源利用重点实验室;1 中国热带农业科学院香料饮料研究所 2 国家重要热带作物工程技术研究中心 3 农业部香辛饮料作物遗传资源利用重点实验室;1 中国热带农业科学院香料饮料研究所 2 国家重要热带作物工程技术研究中心 3 农业部香辛饮料作物遗传资源利用重点实验室;1 中国热带农业科学院香料饮料研究所 2 国家重要热带作物工程技术研究中心 3 农业部香辛饮料作物遗传资源利用重点实验室 |
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| 基金项目： | 国家科技支撑计划课题（No. 2012BAD36B03）；海南省重大科技项目（No. ZDZX2013023-3）。 |
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| 摘 要： | 成熟度是决定胡椒采收的关键因素,亦是影响胡椒产品品质的主要因素之一。为明确成熟度对胡椒果实主要活性成分的影响,探索其相互规律,研究了胡椒果实成熟度与胡椒碱、挥发油以及多酚类化合物的质量关系。结果表明:不同成熟度胡椒果实中的胡椒碱、挥发油、总多酚的含量差异极显著,其与胡椒鲜果成熟度相关系数分别为0.987、-0.931、-0.746。采收胡椒时宜根据产品特性来选择不同成熟度的果实。
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| 关 键 词： | 成熟度 胡椒 胡椒碱 挥发油 总多酚 |
Contents of Main Active Components and Correlations in Fruits of Different Maturity of Postharvest Pepper |
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| WU Guiping,CHU Zhong,WEI Lai,TAN Lehe,FANG Yiming and GU Fenglin.Contents of Main Active Components and Correlations in Fruits of Different Maturity of Postharvest Pepper[J].Chinese Journal of Tropical Crops,2014,35(8):1492-1495. |
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| Authors: | WU Guiping CHU Zhong WEI Lai TAN Lehe FANG Yiming and GU Fenglin |
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| Institution: | 1 Spice and Beverage Research Institute 2 National Center of Important Tropical Crops Engineering and Technology Research 3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture;1 Spice and Beverage Research Institute 2 National Center of Important Tropical Crops Engineering and Technology Research 3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture;1 Spice and Beverage Research Institute 2 National Center of Important Tropical Crops Engineering and Technology Research 3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture;1 Spice and Beverage Research Institute 2 National Center of Important Tropical Crops Engineering and Technology Research 3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture;1 Spice and Beverage Research Institute 2 National Center of Important Tropical Crops Engineering and Technology Research 3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture;1 Spice and Beverage Research Institute 2 National Center of Important Tropical Crops Engineering and Technology Research 3 Key Laboratory of Genetic Resources Utilization of Spice and Beverage Crops, Ministry of Agriculture |
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| Abstract: | Maturity is the key factor to determine the Pepper harvest, is also one of the main factors influencing the Pepper products quality. The contents of piperine, volatile oil and polyphenol in different maturity of Pepper fruit were studied to explicit maturity on the main active ingredient of Pepper fruit and explore their mutual regulation of Pepper. The results showed that: the content of piperine, volatile oil and total polyphenol of Pepper fruit during different maturity was of extremely significant difference, and the relative coefficient was 0.987, -0.931 and -0.746, respectively. Harvesting Pepper should choose different maturity fruit according to the characteristics of the product. |
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| Keywords: | Maturity Pepper Piperine Volatile oil Total polyphenol |
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