不同类型土壤与辣椒风味品质的相关性研究  

Study on Correlation between Different Types of Soil and Flavor Quality of Pepper

作　　者：杨梅 胡晓婷[1] 徐卫红 YANG Mei;HU Xiaoting;XU Weihong(College of Resources and Environmental Sciences,Southwest University,Chongqing 400715,China;Crop Research Institute of Sichuan Academy of Agriculture Sciences,Chengdu 610066,China)

机构地区：[1]西南大学资源环境学院,重庆400715 [2]四川省农业科学院作物研究所,成都610066

出　　处：《西南大学学报（自然科学版）》2024年第1期1-16,共16页Journal of Southwest University(Natural Science Edition)

基　　金：国家自然科学基金面上项目(32272801);现代农业产业技术体系建设专项(CARS-23-B08).

摘　　要：为探究辣椒的风味品质与不同类型土壤的相关关系,采用相关分析和PLS-DA分析法对不同类型土壤(重庆紫色土、成都水稻土)辣椒的辣椒素、维生素C、游离氨基酸和挥发性成分进行鉴定.结果表明,紫色土辣椒的辣椒素、维生素C质量分数显著低于水稻土,游离氨基酸质量分数则显著高于水稻土;紫色土辣椒挥发性成分以醛、烯烃、酯、醇4类物质为主,水稻土辣椒以醇、烯烃、酚3类物质为主;3-蒈烯、罗勒烯、芳樟醇等22种物质是导致两种类型土壤辣椒风味明显不同的关键物质.相关分析结果表明,土壤有机质与游离氨基酸、酸类呈显著或极显著正相关关系,与辣椒素、维生素C、醇类、酯类、酮类、酚类和烷烃类呈显著或极显著负相关关系;碱解氮、速效磷与辣椒素、维生素C、烯烃类、醇类、酮类、芳香族类、酚类、烷烃类呈显著或极显著正相关关系,与游离氨基酸、酸类呈极显著负相关关系;全磷、全钾、交换钙、交换镁与游离氨基酸、酸类呈显著或极显著正相关关系,与辣椒素、维生素C、烯烃类、醇类、酮类、芳香族类、酚类、烷烃类呈显著或极显著负相关关系.In order to explore the correlation between the flavor quality of pepper and different types of soil,correlation analysis and PLS-DA analysis were used to identify capsaicin,vitamin C,free amino acids and volatile components of pepper planted in different types of soil(purple soil,paddy soil).The results showed that the contents of capsaicin and vitamin C in purple soil were significantly lower than those of inpaddy soil,while the content of free amino acid was significantly higher than that of in paddy soil.The volatile components of pepper in purple soil were mainly aldehydes,olefins,esters and alcohols,while those in paddy soil were mainly alcohols,olefins and phenols.22 substances,such as 3-carene,ocimene,linalool,etc.,were the key substances that affected the flavor of pepper in two types of soils.The results of correlation analysis showed that Soil organic matter had significant or extremely significant positive correlation with free amino acids and acids,and significant or extremely significant negative correlation with capsaicin,vitamin C,alcohols,esters,ketones,phenols and alkanes.Alkali-hydrolyzed nitrogen and available P were significantly positively correlated with capsaicin,vitamin C,olefins,alcohols,ketones,aromatic groups,phenols and alkanes,and significantly negatively correlated with free amino acids and acids.Total P,total K,exchange Ca and exchange Mg were significantly or extremely significantly positively correlated with free amino acids and acids,and significantly or extremely significantly negatively correlated with capsaicin,vitamin C,olefins,alcohols,ketones,aromatic groups,phenols and alkanes.

关 键 词：辣椒 土壤类型 辣椒素 风味品质 PLS-DA分析 

分 类 号：X53[环境科学与工程—环境工程]