不同彩椒品种果实成熟过程中部分营养物质动态规律研究  

Dynamic changes of some nutrients in the fruits of color pepper during maturation

作　　者：刘卫今[1] 欧立军[1] 

机构地区：[1]怀化学院,生命科学系,湘西药用植物与民族植物学湖南省高校重点实验室,民族药用植物资源研究与利用湖南省重点实验室,湖南怀化418008

出　　处：《食品工业科技》2013年第15期348-350,354,共4页Science and Technology of Food Industry

基　　金：湖南省高校科技创新团队支持计划和湖南省重点学科建设项目

摘　　要：对多个彩椒品种果实成熟过程中的可溶性糖、可溶性蛋白质、总氨基酸、维生素C(VC)和维生素E(VE)的动态变化规律进行研究。结果发现,可溶性糖、蛋白质和VC含量最高的分别是2734、蔟生观赏朝天椒和96-47-2-1,分别为68.07、42.0、1.70mg·g-1FW;2734的氨基酸含量最低(121.72μmol·g-1FW),2734和96-47-2-1的VE含量较高,分别为0.65、0.62mg·g-1FW。同时研究发现不同营养物质峰值出现的时期不一,蛋白质和可溶性糖含量在果实完全成熟时最高,氨基酸和VC是果实发育初期最高,VE则是果实发育中期含量最高。研究结果表明,不同彩椒品种的选择和果实的采摘时期需要根据所需营养物质种类进行。Dynamic changes of soluble sugars, protein, amino acids, vitamins C （Vc）and vitamins E （VE）of color pepper were studied.The results showed the content was the highest such as soluble sugars in 2734, protein in nest raw chili peppers and Vc in 96-47-2- 1, they were 68.07,42.0, 1.70mg·g^-1 FW, respectively.2734 had the lowest amino acids content of 121.72 μmol-g-1 FW,2734 and 96-47-2-1 had higher VE （0.65and 0.62mg·g^-1 FW, respectively）.The results also showed the periods of peaks of different nutrients were different,the contents of protein and soluble sugars were the highest at the mature stage,amino acids and Vc were the highest at the early development,VE was the highest at the middle development.Taking together, selection of different varieties and harvest period were according to the purpose of nutrients.

关 键 词：彩椒 果实成熟 营养物质 动态变化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]