| 不同基因型辣椒的辣椒素含量测定和辣度级别分析 |
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| 引用本文： | 成善汉,贺申魁,陈文斌,吴艳阁.不同基因型辣椒的辣椒素含量测定和辣度级别分析[J].海南大学学报(自然科学版),2009,27(1):38-42. |
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| 作者姓名： | 成善汉 贺申魁 陈文斌 吴艳阁 |
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| 作者单位： | 1. 海南大学,园艺园林学院,热带园艺植物资源与遗传改良教育部重点实验室,海南,海口,570228
2. 广西柑橘研究所,广西,桂林,541004 |
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| 摘 要： | 以15种不同辣度辣椒基因型为材料，测定辣椒果实发育至成熟期间辣椒素和二氢辣椒素的质量浓度变化，并对这些辣椒进行辣度分级和辣味程度分类．结果表明，随着辣椒果实的发育成熟，辣椒素和二氢辣椒素呈先上升后小幅下降的趋势．印度极辣辣椒的辣椒素和二氢辣椒素的质量浓度最高，SHU达93．2万，是所有参试辣椒基因型中最辣的辣椒；海南黄灯笼椒的辣椒素和二氢辣椒素的质量浓度次之，分别为6．21mg·g^-1和2．55mg·g^-1，SHU为15．0万，是国内辣椒参试品种中最辣的辣椒，上述2类型归为极辣辣椒．而小米椒、朝天椒的辣椒素和二氢辣椒素的质量浓度均显著高于印度辣椒和黄灯笼椒以外的其他品种，属高辣辣椒．2个甜椒品种的辣椒素和二氢辣椒素基本检测不到，属不辣辣椒．
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| 关 键 词： | 辣椒 辣椒素 二氢辣椒素 辣度 SHU |
Detection of Capsaicin and Dihydrocapsaicin Content and Analysis of Pungency Degree in Different Pepper Genotypes |
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| CHENG Shan-han,HE Shen-kui,CHEN Wen-bin,WU Yan-ge.Detection of Capsaicin and Dihydrocapsaicin Content and Analysis of Pungency Degree in Different Pepper Genotypes[J].Natural Science Journal of Hainan University,2009,27(1):38-42. |
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| Authors: | CHENG Shan-han HE Shen-kui CHEN Wen-bin WU Yan-ge |
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| Institution: | 1.Key Lab of Tropic Horticultural Resource and Genetic Improvement;MOE;College of Horticulture andGardening;Hainan University;Haikou 570228;China;2.Insistution of Citrus;Guangxi;Guilin 541004;China |
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| Abstract: | In this paper 15 genotype peppers with different pungency are used to detect the content of capsaicin and dihydrocapsaicin during the course of the development of pepper fruits,and classified based on pungency.The results showed that the content of capsaicin and dihydrocapsaicin increased firstly,then decreased during pepper fruit development.Among 15 pepper varieties,India pepper has the highest content of capsaicin and dihydrocapsaicin and is the most pungent with 932000 SHU.The content of capsaicin and d... |
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| Keywords: | SHU |
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