不同氮水平对辣椒果实中辣椒素及其代谢物质的影响

Effects of Different Nitrogen Levels on Capsaicin Content and Relevant Substances to Capsaicin Metablic in Hot Pepper Fruit

以沈椒4号为试材,在桶栽条件下,研究不同氮水平对辣椒果实中辣椒素及其代谢相关物质的影响,以期为合理调控辣椒素的合成代谢提供理论依据。结果表明:低水平的氮素(96kg·hm-2)促进胎座和果肉中肉桂酸(6.02μg·g-1DW)、香豆酸(16.31μg·g-1DW)、阿魏酸(3.75μg·g-1DW)和香草醛(5.81μg·g-1DW)等合成代谢中间物质合成积累,从而促进了辣椒素的合成积累。辣椒素合成竞争物质木质素、类黄酮、单宁在低氮水平时积累较快。由此可见,低氮对竞争物质的合成与积累的抑制作用较差。综上所述,较低水平的氮素有利于辣椒素的合成积累。

The experiment has studied the different levels of nitrogen treatments influenced capsaicin content and its metabolism of No.4 of Shenjiao, which was cultivated in plastic pot. Research results showed that the lower levels of N treatments enhanced production of capsaicin by enhanced content of cinnamic acid （6.02μg·g-1DW）, p-coumaric acid （16.31μg·g-1DW）, ferulic acid （3.75μg·g-1DW） and vanillin （5.81μg·g-1DW）, which are the precursors of synthetic capsaicin in placenta and pericerp. In addition, the accumulation speed of lignin, flavonoids, tannins,which competitive precursors to capsaicin, were quick under lower levels of nitrogen treatments. Thus, the lower levels of N could not reduce competitive substances synthese. To sum up, The lower levels of nitrogen treatments enhanced production of capsaicin.