云南省主要辣椒品种活性成分及其加工适应性

Active components and processing adaptability of main Capsicum annuum L. varieties in Yunnan Province

中文关键词:  辣椒  相关性分析  主成分分析  聚类分析  加工适应性

英文关键词:Capsicum annuum L.  correlation analysis  principal component analysis  cluster analysis  processing adaptability

中文摘要:

      目的 研究云南不同品种辣椒活性成分的差异, 并讨论其加工适应性。方法 以49份云南辣椒材料为研究对象, 测定不同辣椒材料中总黄酮、总酚、总生物碱、总皂苷、维生素C、降二氢辣椒碱、辣椒碱和二氢辣椒碱的含量, 利用相关性分析、主成分分析法与聚类分析法进行综合评价。结果 主成分分析将8项活性成分指标综合为3个主成分, 其累计方差贡献率为71.774%。经综合评价, 得分前3位的辣椒品种分别是49号(小米辣, 小米辣)、35号(川优19, 干椒)、43号(晶翠, 小米辣), 具有较高的综合加工适应性。采用聚类分析方法可将49份云南辣椒材料分为3类。其中35号(川优, 19干椒)、43号(晶翠, 小米辣)、48号(朝天椒, 朝天椒)聚为一类, 可用于提取辣椒碱、辣椒油树脂等产品。49号(小米辣, 小米辣)为云南本土调味品企业泡制加工用小米辣, 被单独聚为一类, 综合得分最高, 综合加工适应性最佳。结论 采用主成分与聚类分析作为评价辣椒加工适用性的统计学分析手段, 能够有效区分不同辣椒品种的活性特征, 对进一步开发云南地区的辣椒资源、评价其加工适用性有一定的指导意义。

英文摘要:

      Objective To study the differences of active components in different Capsicum annuum L. varieties in Yunnan and discuss their processing adaptability. Methods Taking 49 Capsicum annuum L. materials from Yunnan Province as research objects, the content of total flavonoids, total phenols, total alkaloids, total saponins, vitamin C, hypodihydrocapsaicin, capsaicin and dihydrocapsaicin was determined, and comprehensively evaluated by correlation analysis, principal component analysis and cluster analysis. Results The 8 active ingredient indexes were synthesized into 3 principal components by principal component analysis, and the cumulative variance contribution rate was 71.774%. According to the comprehensive evaluation, the top three Capsicum annuum L. varieties scored were No. 49 (millet hot, millet hot), No. 35 (Chuanyou 19, dry pepper) and No. 43 (Jingcui, millet hot), which had high comprehensive processing adaptability. The 49 Capsicum annuum L. materials in Yunnan could be divided into 3 types by cluster analysis. Among them, No.35 (Chuanyou, 19 dry pepper), No.43 (Jingcui, millet hot) and No.48 (Chaotianjiao, Chaotianjiao) were grouped into one category, which could be used to extract capsaicin, chili oleoresin and other products. No.49 (millet hot, millet hot) was the millet hot used for brewing and processing by local condiment enterprises in Yunnan, which was grouped into a single category, with the highest comprehensive score and the best comprehensive processing adaptability. Conclusion The principal component analysis and cluster analysis can be used as the statistical analysis means to evaluate the processing suitability of Capsicum annuum L., which can effectively distinguish the activity characteristics of different Capsicum annuum L. varieties, and has certain guiding significance for further developing Capsicum annuum L. resources and evaluating the processing suitability of Capsicum annuum L. in Yunnan.