辣椒果实成熟过程中辣椒素的降减  

Capsaicin Degradation in Hot Pepper (Capsicum annuum L.)Fruits During Ripening Period

作　　者：狄云 蒋健箴 石正强 王志源 

机构地区：[1]中国农业大学园艺学院蔬菜系,北京100094

出　　处：《食品科学》2000年第6期19-22,共4页Food Science

摘　　要：试验表明，随着辣椒果实成熟，辣椒果肉及胎座中辣椒素含量的变化均是先升达到一定高峰后又略有下降；过氧化物酶活性的变化品种间有所差异，农大21号的过氧化物酶活性至绿熟期升至高峰，之后下降，红熟期又略有回升；农大22号在红熟期达到最高值。在果实成熟期，辣椒素含量与过氧化物酶活性的变化呈负相关变化，胎座中的辣椒素含量远高于果肉而过氧化物酶活性远低于果肉。说明辣椒果实发育过程中，过氧化物酶参与了辣椒素的代谢，降解了辣椒素。This study described the capsaicin degradation of two hot poper cultivars during fruit ripening. The capsaicin contents both in the plenta and in the pericap increased continuously tal reached a peak after 41~49 days from anthesis.The change of peroxidase activity in the plenta and in the pericap of NongDa 21 was different from that of NongD8 22.The peroxidase activity of NonDa 21 reached a peak at green mature stage and then declined. Then it increased a little at the red mature stage again-Whereas for NongDa 22, the peroxidase activity reached a peak at red mature stage. There was a reverse correlation during 41~57 days after anthesis between peroxidese activity and capsaicin content-Peroxidase activity in the plenta was lower than that in the pericap whereas the change of capsaicin content was on the contrary.These results indicated that peroxidase was probably involved in the degradation of capsaicin during fruits ripening.

关 键 词：辣椒 过氧化物酶 果实成熟过程 辣椒素降减 

分 类 号：S641.301[农业科学—蔬菜学]