| 不同干椒品种中辣椒素总含量的比较 |
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| 引用本文： | 周书栋,杨博智,欧阳娴,黄林,张竹青,陈文超.不同干椒品种中辣椒素总含量的比较[J].辣椒杂志,2011(4):23-25. |
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| 作者姓名： | 周书栋 杨博智 欧阳娴 黄林 张竹青 陈文超 |
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| 作者单位： | 1. 湖南省蔬菜研究所,湖南长沙410125／湖南省蔬菜工程技术研究中心,湖南长沙410125
2. 湖南农业大学生物科学技术学院,湖南长沙,410128 |
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| 基金项目： | 干制辣椒品种优化及安全高效生产关键技术研究与示范（200903025） |
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| 摘 要： | 采用HPLC法对30份干椒品种中所含的辣椒素、二氢辣椒素含量进行了测定。结果表明：干椒中辣椒素和二氢辣椒素含量因品种而异,变异系数大,变异系数分别为77.44%和82.62%;辣椒素和二氢辣椒素含量的频次分布趋势基本相同;辣椒素总含量和辣度的频次分布趋势也基本相同。
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| 关 键 词： | 干椒 辣椒素 二氢辣椒素 辣度 |
Comparison of Total Capsaicinoid Contents in Various Dry Pepper Varieties |
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| Zhou Shudong,Yang Bozhi,Ouyang Xian,Huang Lin Zhang Zhuqing,Chen Wenchao.Comparison of Total Capsaicinoid Contents in Various Dry Pepper Varieties[J].Journal of China Capsicum,2011(4):23-25. |
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| Authors: | Zhou Shudong Yang Bozhi Ouyang Xian Huang Lin Zhang Zhuqing Chen Wenchao |
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| Institution: | , (1 Hunan Vegetable Research Institute, Changsha 410125 ) (2 Hunan Vegetable Research and Development Center, Changsha 410125 ) (3 College of Biotechnology,Hunan Agricultural University, Changsha 410128 ) |
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| Abstract: | The contents of capsaicinoids and dihydrocapsaicin of 30 dry pepper varieties were determined by HPLC. The results indicated that the contents of capsaicinoids and dihydrocapsaicin changed with varieties. The variation coefficient of capsaicinoids and dihydrocapsaicin was 77.44% and 82.62% respectively and very high. The frequency distribution trends of capsaicinoids and dihydrocapsaicin contents were similar,and those of total capsaicinoids and pungency degree were also similar. |
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| Keywords: | dry pepper capsaicinoid dihydrocapsaicin pungency degree |
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