四川省不同地理环境下辣椒果实辣椒碱及VC含量差异

Content Differences in Capsaicinoids and Vitamin C of Peppers Cultivated under Different Geographical Environments in Sichuan Province

为分析四川不同地理、气候条件下辣椒果实内辣椒碱及VC含量差异,在成都平原和川南攀西高原按照当地种植习惯栽种2个线椒品种和1个牛角椒品种,果实成熟后,测定了果实内辣椒素、二氢辣椒素及VC含量。试验结果表明,攀枝花和西昌地区栽种的辣椒辣度显著低于成都和遂宁产的辣椒,但其VC含量显著高于后者;3个辣椒品种辣椒碱和VC含量受环境因素影响。

In order to analyze the content differences of capsaicinoids and vitamin C in peppers cultivated under different geographical environments, we planted two line pepper cuhivars and a cow-horn pepper cuhivar in Chengdu plain and Panxi plateau according to local planting habit, and then determined the contents of capsaicin, vitamin C and dihydrocapsaicin of their ripe fruits. The results showed that, the contents of capsaicinoids in peppers from Panzhihua and Xichang were significantly lower than those from Chengdu and Suining, but the vitamin C contents were significantly higher in Panzhihua and Xichang. Environment factors affected the contents of capsaicinoids and vitamin C in the three pepper cuhivars.