5种市场常见辣椒叶绿素含量的比较

Analysis of Chlorophyll Content in five Agronomic characteristics of peppers

采用丙酮与无水乙醇1∶1混合液浸提法,提取了尖椒、秦椒、牛角椒、菜椒(青色、红色)、指天椒共5个农艺品种6个辣椒样本的叶绿素a、叶绿素b。通过分光光度法测定结果表明:青色辣椒高于红色辣椒的叶绿素含量达极显著水平(P<0.0001)。青色辣椒中总叶绿素含量以秦椒最高,牛角椒次之,但差异不显著,尖椒最低差异极显著。牛角椒的叶绿素a含量最高,秦椒的叶绿素b含量最高。菜椒(红色)中叶绿素a含量较叶绿素b含量低的现象,与青色辣椒相反。指天椒中叶绿素含量不能被检出。

Chlorophyll was leached in acetone：ethanol= 1：1 mixture for five agronomic characteristics peppers of six groups, such as, Pepper, Shaanxi pepper, Cattle horn pepper, green Bell pepper, red Bell pepper, Chili pepper. Determinated chlorophyll content by spectrophotometry. The results showed that, green peppers with higher Chl achieved very significant （P〈0.0001 ） . shaanxi pepper with highest chlorophyll contention, and Cattle horn pepper was second, but, contents had no difference. Pepper has lowest chlorophyll contention achieved very significant. The highest chlorophyll-a contention was Cattle horn pepper, and the highest chlorophyll-b contention was Shaanxi pepper. There was different of red Bell pepper to other green pepper with chlorophyll-a Content lower then chlorophyll-b Content. Chlorophyll in Chili pepper could not be checked out.