贵州25个辣椒主栽品种品质分析与评价

Quality analysis and evaluation of 25 main pepper varieties in Guizhou

中文关键词:  辣椒  辣椒素  辣椒红素  品质分析

英文关键词:pepper  capsaicin  capsanthin  quality analysis

中文摘要:

      目的 探究贵州主栽辣椒的品质差异, 并进行样品品质综合性评价。方法 对25种贵州主栽辣椒的营养指标进行测定, 针对品质指标进行统计分析、相关性分析和聚类分析。结果 25种辣椒果实的含水量、辣椒红素、还原糖、总氨基酸、粗脂肪、粗纤维、辣椒素和二氢辣椒素的平均含量分别为0.53 g/g、56.68 μg/g、11.08 mg/g、34.86 μmol/g、14.95%、22.41%、2.20 g/kg、1.11 g/kg。各个品质在不同材料间的差异明显, 其中以二氢辣椒素含量的变异系数最大, 达70.24%, 最小的为粗纤维, 只有13.19%。通过隶属函数分析可知, 综合品质最优的品种为黔椒11号。通过相关性分析得出辣椒红素与还原糖、总氨基酸显著负相关(P<0.05), 与辣椒素、二氢辣椒素显著正相关(P<0.05); 还原糖与总氨基酸、辣椒素显著负相关(P<0.05), 与粗脂肪、粗纤维、二氢辣椒素显著正相关(P<0.05); 总氨基酸与粗脂肪、含水量、辣椒素、二氢辣椒素显著正相关(P<0.05); 粗纤维与辣椒素显著正相关(P<0.05)。通过聚类分析将所有样品分为4类。第1类与第4类, 辣椒素含量较高, 企业可据此研发出辣度较高的辣椒制品供食辣群体选择; 第2类, 辣椒素含量最低, 可为品种选育研究者提供低辣度材料; 第3类, 辣椒红素含量最高, 可为辣椒红素研究者提供材料参考。结论 本研究为贵州辣椒选种提供了有效的参考依据, 对辣椒品质分析、培育优良品种、促进产业发展具有一定的指导意义。

英文摘要:

      Objective To explore the quality differences of main cultivated peppers in Guizhou, and evaluate the quality of dry processing varieties of pepper comprehensively. Methods The nutritional indicators of 25 kinds of pepper varieties in Guizhou were determined, statistical analysis, correlation analysis and cluster analysis were conducted for the data of quality indicators. Results The average content of water, capsanthin, reducing sugar, total amino acid, crude fat, crude fiber, capsaicin and dihydrocapsaicin in 25 kinds of pepper fruits were 0.53 g/g, 56.68 μg/g, 11.08 mg/g, 34.86 μmol/g, 14.95%, 22.41%, 2.20 g/kg, 1.11 g/kg. There were significant differences among the quality indexes of various varieties of pepper. The variation coefficient of dihydrocapsaicin content was the largest (70.24%), and that of crude fiber was the smallest (13.19%). According to the analysis of the membership function, the variety with the best comprehensive quality was Qianjiao 11. Capsanthin was negatively correlated with reducing sugar and total amino acids (P<0.05), and positively correlated with capsaicin and dihydrocapsaicin (P<0.05); reducing sugar was negatively correlated with total amino acid and capsaicin (P<0.05), and positively correlated with crude fat, crude fiber and dihydrocapsaicin (P<0.05); total amino acids were positively correlated with crude fat, water content, capsaicin and dihydrocapsaicin (P<0.05); crude fiber was positively correlated with capsaicin (P<0.05). All samples were classified into 4 categories by cluster analysis. The capsaicin content in categories 1 and 4 was higher, and enterprises could develop pepper products with higher spiciness based on this for the spicy group to choose; the category 2 had the lowest content of capsaicin, which could provide low spiciness materials for breeding researchers; category 3, with the highest content of capsanthin, could provide material reference for capsanthin researchers. Conclusion This study provides an effective reference basis for selecting pepper varieties in Qingzhen, and has certain guiding significance for analyzing the quality of peppers, cultivating excellent varieties, and promoting industrial development.