加工型与鲜食型辣椒不同发育时期果实品质成分的比较分析  

Comparative Analysis of Fruit Quality Components Between Processed and Fresheating Chili Pepper(Capsicum annuum L.)at Different Developmental Stages

作　　者：李志邈[1] 高成安 叶青静[1] 阮美颖[1] 刘晨旭 姚祝平[1] 万红建[1] 程远[1] LI Zhimiao;GAO Cheng’an;YE Qingjing;RUAN Meiying;LIU Chenxu;YAO Zhuping;WAN Hongjian;CHENG Yuan(Institute of Vegetables,Zhejiang Academy of Agricultural Sciences,Hangzhou 310021,Zhejiang,China;College of Horticulture Science,Zhejiang Agriculture&Forestry University,Hangzhou 311300,Zhejiang,China)

机构地区：[1]浙江省农业科学院蔬菜研究所,浙江杭州310021 [2]浙江农林大学园艺科学学院,浙江杭州311300

出　　处：《中国蔬菜》2025年第2期64-70,共7页China Vegetables

基　　金：国家自然科学基金项目(32172555,32472751);浙江省农业(蔬菜)新品种选育重大科技专项(2021C02065);国家现代农业产业技术体系项目(CARS-23-G44);国家现代农业产业技术体系建设专项(CARS-24-B-01)。

摘　　要：辣椒是富含VC等营养成分的蔬菜,根据其利用方式,主要分为加工型与鲜食型。为探究两种类型辣椒不同发育时期果实品质成分的差异,利用高效液相色谱(HPLC)技术鉴定并定量加工型辣椒P025和鲜食型辣椒P245绿熟期与红熟期果实中VC、辣椒素和17种氨基酸等品质成分,并进行了统计分析。结果表明:绿熟期两种类型辣椒果实VC的含量接近,差异不显著,而在红熟期,鲜食型辣椒P245果实VC的含量显著上升,而加工型辣椒P025果实VC的含量无显著性变化。绿熟期鲜食型辣椒P245果实辣椒素的含量显著高于加工型辣椒P025,而在红熟期,鲜食型辣椒P245果实辣椒素的含量显著下降,仅为其绿熟期的11.98%,加工型辣椒P025果实辣椒素的含量无显著性变化。蛋氨酸与胱氨酸在辣椒果实的17种氨基酸中含量最低,且两者之和的占比明显低于氨基酸模式谱标准,是两种类型辣椒的第一限制氨基酸;除此之外,缬氨酸、异亮氨酸的占比也稍低于氨基酸模式谱标准。随着果实成熟,鲜食型辣椒P245果实中17种氨基酸含量均呈上升趋势,其红熟果总氨基酸含量比绿熟果升高了57.53%;而加工型辣椒P025果实除胱氨酸外,其他氨基酸含量均呈下降趋势,其红熟果总氨基酸含量比绿熟果下降了41.21%。综上,随着果实成熟,加工型辣椒P025与鲜食型辣椒P245绿熟果和红熟果中VC、辣椒素、氨基酸等营养和风味品质成分的变化存在着明显差异。Chili peppers are vegetables rich in nutrients such as vitamin C,etc.According to their utilization,they are mainly divided into processed and fresh-eating types.To investigate the differences in fruit quality components between the two types of chili peppers at different developmental stages,this study used high-performance liquid chromatography(HPLC)technology to identify and quantify the quality components of vitamin C,capsaicin,and 17 amino acids in the fruits of the processed chili pepper‘P025’and the fresh chili pepper‘P245’during the green and red ripening fruits,and conducted statistical analysis.Our study found that the vitamin C contents of the two types of chili fruits during the green ripening period were close,with no significant difference,while during the red ripening period,the vitamin C content of the fresh type‘P245’fruit significantly increased,but the vitamin C content of the processed type chili pepper‘P025’fruit did not show significant changes.Results found that the content of capsaicin in the fresh‘P245’fruit during the green ripening period was significantly higher than that in the processed chili pepper‘P025’,while in the red ripening period,the content of capsaicin in the fresh‘P245’fruit significantly decreased,only 11.98%of its green ripening period,while the content of capsaicin in the processed chili pepper‘P025’fruit did not show significant changes.Our research found that methionine and cysteine had the lowest contents among the 17 amino acids in chili peppers,and their combined proportion was significantly lower than the amino acid pattern spectrum standard,making them the first limiting amino acids for the two types of chili peppers.In addition,the proportion of valine and isoleucine were slightly lower than the amino acid pattern standard.As the fruits ripened,the contents of 17 amino acids in the fresh chili pepper‘P245’fruit showed an upward trend,and the total amino acid content in the red ripe fruit was 57.53%higher than that in the green

关 键 词：辣椒 加工型 鲜食型 VC 辣椒素 氨基酸 

分 类 号：TS255.7[轻工技术与工程—农产品加工及贮藏工程]