贵州地方辣椒品种品质分析及利用评价

Quality Analysis of Local Pepper Varieties of Guizhou and Its Utilization Evaluation

对贵州省主要地方品种、部分选育品种和引进品种的干物质、粗纤维、维生素C、脂肪、辣椒素、辣椒红色素、灰分、盐酸不溶性灰分等进行分析,8个指标范围分别是：干物质18.18％～25.12％,粗纤维15.3％～24.3％,维生素C0.774～2.248 mg·g-1,脂肪11.45％～16.71％,辣椒素0.097％～0.812％,辣椒红色素0.137％～0.516％,灰分4.03％～5.4％,盐酸不溶性灰分0.173％～0.526％.鉴定筛选出了多个高维生素C、高脂肪、高辣椒素含量的优质品种,一部分可在生产上直接利用,一部分可作品质育种材料.

The dry material, CF, vitamin C, fat, pepper pigment, pepper red pigment, ash and introduced hydrochloride no-dissolved sexual ash of local main pepper varieties, some selected pepper varieties and introduced pepper varieties were analyzed. The range of eight indexes including the dry material, CF, vitamin C, fat, pepper pigment, pepper red pigment, ash and introduced hydrochloride no-dissolved sexual ash were orderly 18.18% -25.12% ,15.3%-24.3% ,0.774 -2.248 mg ·g^-1, 11.45%-16.71% ,0.097% - 0.812%,0.137%-0,516%,4.03%-5.4% and 0.173%-0.526%. Some high quality varieties with high vitamin C, high fat, high capsaicin content were selected. Some can be used directly in production, some for breeding material.