摘要
测定了龙岩、连城、宁化和漳浦4个县(市)生产的小米椒辣椒素含量。结果表明:小米椒果实不同部位所含辣椒素含量不同。其中以果皮(含胎座)最高,种子次之,果柄较少。种子的辣椒素含量与果皮辣椒素含量呈极显著正相关.辣椒素含量在地区间差异较大(0.470～0.767%)。以5～9月份日平均温度25～26℃,日平均气温≥15℃的年积温为5000～6000℃地区所产小米椒的辣椒素含量最高。
The capsaicin content of the pepper,Capsicum annuum var. annuum cv.Xiaomijiao growing in Longyan,Liancheng,Zhangpu and Ninghua counties(cities)in Fujian Province was examined.The resulut showed that the capsaicin content of the peel(including placenta)is the highest, the seed is next,and the stalk is low.The positive relationship between the peel and seed of the capsaicin content of the pepper is significant at the 1% level.The capsaicin content of the pepper ranges from 0.470% to 0.767% and is obviously affected by the atmospheric temperature of the main growing season.The content is the highest in the regions where the monthly mean temperature is between 25℃ and 26℃ from May to September,while the actively accumulated temperature of the daily mean temperature being 15℃ and above(≥15℃)is 5000 to 6000℃ through the year.The capsaicin content will be low if the temperature is out of this limit.
关键词
辣椒
小米椒
辣椒素
pepper
capsaicin
Xiaomijiao
