贵州地方辣椒品种品质分析及利用评价  

Quality Analysis of Local Pepper Varieties of Guizhou and Its Utilization Evaluation

作　　者：詹永发[1] 田应书[1] 周光萍[1] 杨万荣[1] 涂祥敏[1] 

机构地区：[1]贵州省辣椒研究所,贵州遵义563006

出　　处：《天津农业科学》2014年第8期98-102,共5页Tianjin Agricultural Sciences

基　　金：贵州省科学技术基金项目(黔科合J字[2011]2140号);贵州省农业攻关计划项目(黔科合NY字[2010]3020号);贵州省农业科学院基金项目(黔农科合(基金)090014号)

摘　　要：对贵州省主要地方品种、部分选育品种和引进品种的干物质、粗纤维、维生素C、脂肪、辣椒素、辣椒红色素、灰分、盐酸不溶性灰分等进行分析,8个指标范围分别是：干物质18.18％～25.12％,粗纤维15.3％～24.3％,维生素C0.774～2.248 mg·g-1,脂肪11.45％～16.71％,辣椒素0.097％～0.812％,辣椒红色素0.137％～0.516％,灰分4.03％～5.4％,盐酸不溶性灰分0.173％～0.526％.鉴定筛选出了多个高维生素C、高脂肪、高辣椒素含量的优质品种,一部分可在生产上直接利用,一部分可作品质育种材料.The dry material, CF, vitamin C, fat, pepper pigment, pepper red pigment, ash and introduced hydrochloride no-dissolved sexual ash of local main pepper varieties, some selected pepper varieties and introduced pepper varieties were analyzed. The range of eight indexes including the dry material, CF, vitamin C, fat, pepper pigment, pepper red pigment, ash and introduced hydrochloride no-dissolved sexual ash were orderly 18.18% -25.12% ,15.3%-24.3% ,0.774 -2.248 mg ·g^-1, 11.45%-16.71% ,0.097% - 0.812%,0.137%-0,516%,4.03%-5.4% and 0.173%-0.526%. Some high quality varieties with high vitamin C, high fat, high capsaicin content were selected. Some can be used directly in production, some for breeding material.

关 键 词：贵州 辣椒 品质 利用 

分 类 号：S641.3[农业科学—蔬菜学]