辣椒种质资源果实营养品质的分析与评价  

Analysis and Evaluation of Fruit Nutritional Quality of Pepper Germplasm Resources

作　　者：张海洲 谢一琪 王云飞 穆欣 刘以前 程青 孙亮 沈火林[1,2] ZHANG Haizhou;XIE Yiqi;WANG Yunfei;MU Xin;LIU Yiqian;CHENG Qing;SUN Liang;SHEN Huolin(College of Horticulture,China Agricultural University,Beijing 100193,China;Sanya Institute of China Agricultural University,Sanya 572025,Hainan,China;Syngenta Group Co.,Ltd.,Beijing 102206,China)

机构地区：[1]中国农业大学园艺学院,北京100193 [2]中国农业大学三亚研究院,海南三亚572025 [3]先正达集团股份有限公司,北京102206

出　　处：《中国蔬菜》2025年第4期38-47,共10页China Vegetables

基　　金：海南省重大科技计划项目(ZDKJ2021010);崖州湾种子实验室揭榜挂帅项目(B23YQ1520)。

摘　　要：为全面评估和分析辣椒种质资源的营养品质,识别优良种质,以中国农业大学园艺学院蔬菜系提供的103份辣椒种质资源为材料,测定干物质、VC、辣椒素类物质、辣椒红素、可溶性糖、粗纤维含量及α-葡萄糖苷酶抑制率等7项果实营养品质指标,经相关性分析、主成分分析法、隶属函数值法、系统聚类分析对辣椒种质资源的营养品质进行了综合评价。结果表明,7项营养品质指标的变异系数均超过20%,其中辣椒素类物质含量的变异系数最大,达到147.53%。通过主成分分析,共筛选出3个主成分因子,累积贡献率为61.229%,结合指标间的相关性,将干物质、辣椒素类物质、辣椒红素含量3项指标作为评价辣椒种质资源营养品质的代表性指标。利用综合评价模型计算辣椒种质资源的综合评分,筛选出10份得分较高的种质资源。同时对辣椒种质资源的平均隶属值进行系统聚类,有6份辣椒种质资源的品质较好。通过聚类分析,103份辣椒种质资源被划分为四大类群。综上,辣椒素类物质、干物质、辣椒红素含量可以作为评价辣椒营养品质的代表性指标,综合营养品质优良的辣椒材料有21QS54、21QS69、21QS84、21QS96,进一步为辣椒营养品质改良提供依据。In order to evaluate and analyze the nutritional quality of pepper germplasm resources,and identify the excellent germplasm.Seven fruit nutritional quality indexes including dry matter,vitamin C,capsaicinoid,capsanthin,soluble sugar,crude fiber andα-glucosidase inhibition rate were determined from 103 capsaicin germplasm resources provided by the Vegetable Department of Horticulture College of China Agricultural University.The nutritional quality of pepper germplasm resources was evaluated by correlation analysis,principal component analysis,membership function value method and systematic cluster analysis.The results showed that the coefficient of variation of 7 nutritional quality indexes was more than 20%,and the coefficient of variation of capsaicinoid content was the largest,reaching 147.53%.Through principal component analysis,three principal components were selected,and the cumulative percentage was 61.229%.Combined with the correlation among the indexes,the contents of dry matter,capsaicin and capsaicin were used as the representative indexes to evaluate the nutritional quality of capsaicin germplasm resources.The comprehensive evaluation model was used to calculate the comprehensive score of pepper germplasm resources,and 10 germplasm resources with the highest score were selected.At the same time,the average membership value of pepper germplasm resources was systematically clustered,and there were 6 pepper germplasm resources with good quality.Through cluster analysis,103 pepper germplasm resources were divided into four groups.In summary,the contents of capsaicinoid,dry matter and capsanthin can be used as representative indexes to evaluate the nutritional quality of capsicum.The pepper materials with excellent comprehensive quality include 21QS54,21QS69,21QS84 and 21QS96,which further provide a basis for the improvement of the nutritional quality of capsicum.

关 键 词：辣椒 营养品质 综合评价 

分 类 号：S641.3[农业科学—蔬菜学]