不同类型辣椒中辣椒素含量测定及辣度分析

Analysis and comparison of capsaicinoid contents and pungency degree in different types of pepper

为了解不同类型辣椒中辣椒素含量的高低,为辣椒资源分类、鉴定、保存和高辣度辣椒新品种育种提供参考,以64份辣椒为材料,采用高效液相色谱法,对其辣椒素和二氢辣椒素含量进行测定,计算辣椒素总含量,换算辣度。结果表明,64份辣椒材料的辣椒素和二氢辣椒素含量不等,不同类型辣椒中辣椒素和二氢辣椒素含量分布规律基本一致,两者含量(w,后同)均集中在0.5~1.5 mg·g^-1,辣椒素总含量在0.5~3.5 mg·g^-1均匀分布。经过综合对比分析,64份不同类型的辣椒辣度等级都集中在6、7、8、9这4个级别。64份辣椒材料中朝天椒辣度主要集中在7和8这2个级别,整体较其他类型辣椒辣度高。本研究为高辣辣椒种质资源的利用和进一步的辣椒素提取加工利用奠定了基础。

To evaluate the capsaicinoid content of different types of pepper and provide references for pepper classification,identification, conservation and hot pepper breeding, the contents of capsaicin and dihydrocapsaicin of 64 dry pepper varieties were determined by HPLC method. Subsequently, the corelation between total capsaicinoids contents and pungency degree were also calculated and analyzed. The results showed that the contents of capsaicin and dihydrocapsaicin share the similar frequency distribution pattern, which range from 0.5 mg·g^-1 to 1.5 mg·g^-1, and the total capsaicinoids contents were equally distributed from 0.5 mg · g^-1 to 3.5 mg · g^-1. Through the comprehensive comparison and analysis, the pungency degree of the 64 pepper was classified from level 6 to level 9, and the Pod pepper with the pungency degree of level 7 and level8 has a higher pungency degree than other types of pepper. This results laid the foundation on the application of hot pepper germplasms resources and provide a basis to further deep processing, extraction and exploitation of capsaicinoid.