贵州地区不同品种干辣椒的辣椒碱及总氨基酸含量的研究

Different Pepper Cultivars in Guizhou Area and the Total Amino Acid Content of Capsaicin

辣椒有较高的营养价值和食用价值,通过对不同品种干辣椒中的辣椒碱及总氨基酸含量的研究,发现贵州主要地方品种干辣椒的辣椒碱平均含量为0.1%,与其他品种辣椒相比辣度适中。结果表明,试验中几个品种辣椒的氨基酸含量较高,氨基酸组成中呈鲜、咸味氨基酸天冬氨酸含量较高。

Pepper has higher nutritional value and edible value. In this paper, through the study of different varieties of capsaicin in capsicum anuum and total amino acid content, finds that the average content of capsaicin Guizhou local pepper varieties is 0.1%, compared with other varieties of pepper spicy moderate. Amino acid content of several pepper varieties of higher, the amino acid composition in a fresh, salty amino acids aspartic acid content is higher.