影响辣椒果实中辣椒素类物质积累的栽培因子研究进展  

Research Progress on Cultivation Factors Affecting the Accumulation of Capsaicin in Chili Pepper Fruits

作　　者：徐烨 赵海燕[1] 孟攀奇[2] 李静 XU Ye;ZHAO Haiyan;MENG Panqi;LI Jing(Institute of Cucumber Research,Tianjin Kernel Agricultural Technology Company Limited,Ltd.,Tianjin 300192,China;Cucumber Research Institute of Tianjin Academy of Agricultural Sciences,Tianjin 300192,China)

机构地区：[1]天津科润农业科技股份有限公司黄瓜研究所,天津300192 [2]天津市农业科学院黄瓜研究所,天津300192

出　　处：《天津农业科学》2025年第2期27-30,共4页Tianjin Agricultural Sciences

摘　　要：辣椒作为我国栽培面积较大的蔬菜作物,因其独特的辛辣风味而广受大家喜爱。辣椒素类物质是辣椒果实与胎座中产生的天然次生代谢产物,是辣椒形成辣味的重要成分,也是辣椒独有的特异性物质,其含量高低直接决定了辣椒的辣味大小。辣椒果实中辣椒素含量不仅受辣椒品种即辣椒基因型的影响,也因栽培过程中如温度、光照、水分、气体和土壤肥料等环境因素不同而出现差异。辣椒素在多个领域被广泛使用,尤其是在医药行业、化妆品行业和农用工业方面。近年来,为促进辣椒素类物质积累,多个学者从栽培环境入手研究辣椒果实中辣椒素类物质的合成情况。本研究就栽培因子对辣椒素类物质含量的影响进行综述,旨在为辣椒栽培过程中如何促进辣椒素积累提供参考。Pepper which is widely cultivated in China is loved by people because of its spicy flavor.Capsaicin which is a natural secondary metabolite produced in the fruit and placenta of pepper is not only an important component of pepper to form spicy taste,but also unique specific substance of pepper.The content of capsaicin directly determines the spicy taste of pepper.Capsaicin is widely used in many fields,especially in the pharmaceutical industry,cosmetics industry and agricultural industry.Capsaicin content in pepper is affected by pepper varieties and different environmental factors such as temperature,light,moisture,gas and soil fertilizer during cultivation.Many scholars had studied the synthesis of capsaicinoids in pepper fruits in order to promote accumulation from the cultivation environment angel during these years.This paper which reviewed the effects of cultivation factors on capsaicin content was aiming at providing reference for promoting capsaicin accumulation in the cultivation process.

关 键 词：辣椒素 合成代谢 栽培因子 

分 类 号：S641.3[农业科学—蔬菜学]