辣椒果实中辣椒碱和二氢辣椒碱的含量研究  

Study on the Content of Capsaicin and Dihydrocapsaicin in Pepper Fruit

作　　者：梁丽鹏[1] 赵尊练[1] 唐爱均[1] 杨广君[1] 

机构地区：[1]西北农林科技大学,陕西杨凌712100

出　　处：《西北农业学报》2008年第6期140-143,共4页Acta Agriculturae Boreali-occidentalis Sinica

基　　金：陕西省科技攻关项目(2007K02-02)

摘　　要：以辣椒中引起辛辣味的主要化学成分辣椒碱和二氢辣椒碱的含量为标准，利用HLPC法测定了不同辣椒品种果实整体及不同部位中辣椒总碱的含量。结果显示，辣椒总碱含量占干重变化范围为0.02%-0.582%；辣椒碱含量由高到低的顺序为朝天椒〉线辣椒〉羊角椒〉青椒〉彩椒，辣椒碱含量占辣椒总碱变化范围为37.0%-66%；二氢辣椒碱含量由高到低的顺序为朝天椒〉线辣椒〉羊角椒〉彩椒〉青椒，二氢辣椒碱含量占辣椒总碱变化范围为23.8%-53.1%。辣椒果实不同部位辣椒碱含量的趋势为胎座〉果皮〉种子。The capsaicin and dihydrocapsaicin were determined by HLPC. The results showed the range of capsaicinoid account for dry weight was 0. 02%-0. 582%. The capsaicin content ranged from high to low was small hot pepper, line pepper, ban pepper, green pepper and color pepper. The range of capsaicin content account for capsaicinoid was 37.0%-66%. The dihydrocapsaicin content ranged from high to low was small hot pepper, line pepper, ban pepper, color pepper and green pepper. The range of dihydrocapsaicin content account for capsaicinoids was 23.8% -53. 1%. The capsaicinoids content of different parts of pepper ranged from high to low was placenta, pericarp and seed.

关 键 词：辣椒果实 辣椒碱 二氢辣椒碱 HPLC 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]