提取溶剂和取样时间对辣椒游离氨基酸品质的影响  

Effects of Extractant and Sampling Time on the Quality of Free Amino Acids in Pepper

作　　者：张婷 王雪艳 郭勤卫 李朝森 周彩军 翁水珍 ZHANG Ting;WANG Xueyan;GUO Qinwei;LI Chaosen;ZHOU Caijun;WENG Shuizhen(Quzhou Academy of Agricultural and Forestry Sciences,Quzhou,Zhejiang 324000;Kecheng District Centre for the Development of Characteristic Industries,Quzhou,Zhejiang 324100)

机构地区：[1]衢州市农业林业科学研究院,浙江衢州324000 [2]柯城区特色产业发展中心,浙江衢州324100

出　　处：《北方园艺》2024年第16期87-95,共9页Northern Horticulture

基　　金：衢州市科技局资助项目(2022K22,2023SLM18);浙江省蔬菜育种专项资助项目(2021C02065-1-4)。

摘　　要：以白辣椒品种“玉龙椒”和青辣椒品种“衢椒1号”为试材,采用0.1%稀盐酸、75%乙醇、10%三氯乙酸和蒸馏水作提取剂,研究了不同提取溶剂对辣椒果实中游离氨基酸提取的影响,同时研究了不同生长发育时间辣椒果实中游离氨基酸品质的差异,以期为辣椒游离氨基酸品质鉴定提供参考依据。结果表明:不同溶剂提取的辣椒游离氨基酸种类和含量基本相同,除谷氨酸含量差异明显外,最适宜辣椒果实的游离氨基酸提取剂为蒸馏水;不同生长发育时期的辣椒游离氨基酸种类相同,但含量差异明显,不同辣椒品种的游离氨基酸累积模式差异也较大,“衢椒3号”游离氨基酸积累最大值主要出现在第5天和第35天,而“玉龙椒”游离氨基酸积累最大值出现在第5天和第40天,因此“衢椒3号”青辣椒品种的适宜采收时间为花后35 d,而白辣椒“玉龙椒”为花后40 d。Pepper varieties‘Yulong Jiao’and‘Qujiao No.3’were used as experimental materials,0.1%dilute hydrochloric acid,75%ethanol,10%trichloroacetic acid and distilled water were used as the extraction solvents,to study the influence of different extraction solvents on extraction quality of the free amino acid from peppers.At the same time,the effects of sampling time on free amino acids were analyzed,in order to provide reference for quality identification of the amino acids of pepper.The results showed that the kinds and contents of free amino acids extracted by different solvents were basically similar,except the content of glutamic acid was obviously different,and the most suitable free amino acid extractant for capsicum fruit is distilled water.The species of free amino acids were the same in different growth and development stages,but the contents of free amino acids were significantly different,and the accumulation patterns of free amino acids in different pepper varieties were also significantly different,the maximum accumulation of free amino acids in‘Qujiao No.3’appeared mainly on the 5th and 35th days,while the maximum accumulation of free amino acids in Yulong pepper appeared on the 5th and 40th days,therefore,the suitable harvest time of‘Qujiao No.3’was 35 days after anthesis,while that of‘Yulong Jiao’was 40 days after anthesis.

关 键 词：提取溶剂 取样时间 辣椒 游离氨基酸 

分 类 号：S641.3[农业科学—蔬菜学]