不同品种辣椒营养品质、辣椒红素含量的差异比较及聚类分析  

Difference Comparison and Clustering Analysis of Nutritional Quality and Capsanthin Content Among Different Varieties of Peppers

作　　者：程立坤 胡悦 张亚琨 霍瑞春 姚慧静 王思明 王国泽 CHENG Li-kun;HU Yue;ZHANG Ya-kun;HUO Rui-chun;YAO Hui-jing;WANG Si-ming;WANG Guo-ze(School of Life Science and Technology,Inner Mongolia University of Science&Technology,Baotou 014000,China;Baotou Institute of Agricultural and Animal usbandry Science and Technology,Baotou 014000,China)

机构地区：[1]内蒙古科技大学生命科学与技术学院,内蒙古包头014000 [2]包头市农牧科学技术研究所,内蒙古包头014000

出　　处：《中国调味品》2024年第1期133-140,共8页China Condiment

基　　金：内蒙古自治区科技计划项目(2020GG0097);内蒙古自治区高等学校碳达峰碳中和研究专项(STZX202229)。

摘　　要：为了提高辣椒资源的利用,得到适合不同辣椒的加工方式,以64种新品种辣椒为实验材料,研究不同品种辣椒果实营养成分的差异,并利用超声波辅助法提取辣椒红素,将辣椒进行聚类分析。结果表明辣椒中富含Vc、脂肪、粗纤维等营养物质;相关性结果表明营养成分之间存在显著相关关系(P<0.05),其中Vc与水分、总糖呈极显著正相关关系(P<0.01),与灰分呈显著正相关关系(P<0.05),与粗纤维呈极显著负相关关系(P<0.01);通过单因素实验和正交实验,确定辣椒红素的最佳提取工艺为料液比1∶9、提取温度60℃、微波功率500 W、提取时间30 min,在此条件下辣椒红素的含量在30.24~562.29 mg/100 g之间。聚类分析结果显示,以营养品质为指标可将64种辣椒分成4类,以辣椒红素为指标可将其分成3类。In order to improve the utilization of pepper resources and obtain the suitable processing methods for different varieties of peppers,with 64 new varieties of peppers as the experimental materials,the nutrient differences of different varieties of peppers are studied,capsanthin is extracted by ultrasonic-assisted method,and the clustering analysis of peppers is carried out.The results show that peppers are rich in nutrients such as Vc,fat and crude fiber.The correlation results show that there are significant correlations among the nutrients(P<0.05),among which,Vc shows highly significant positive correlations with moisture,total sugar(P<0.01),a significant positive correlation with ash(P<0.05),and a highly significant negative correlation with crude fiber(P<0.01).Through single factor experiment and orthogonal experiment,the optimal extraction process for capsanthin is determined as follows:solid-liquid ratio is 1∶9,extraction temperature is 60℃,microwave power is 500 W and extraction time is 30 min.Under these conditions,the content of capsanthin is 30.24~562.29 mg/100 g.The results of clustering analysis show that 64 varieties of peppers could be divided into four categories with nutritional quality as the index,and they could be divided into three categories with capsanthin as the index.

关 键 词：辣椒新品种 营养成分 辣椒红素 超声波提取 聚类分析 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]