6个地方名优辣椒品种干椒品质测定及分析

Quality Determination and Analysis of Dried Pepper of 6 LocalFamous Pepper Cultivars

为了研究不同品种辣椒的品质差异,分别测定了6个干辣椒品种的5项营养指标,并利用隶属函数法对其营养品质指标进行综合评价,为辣椒品种的选择、使用和创新提供参考。试验结果表明,蛋白质、可溶性糖、辣椒素、粗脂肪含量平均值为13.31%、2.74%、0.23%、12.48%;从6个干辣椒品种中检测出11种脂肪酸,其中油酸、亚油酸、棕榈酸、亚麻酸、硬脂酸、葵酸和十四烷酸(豆蔻酸)为共有脂肪酸;干椒制品不饱和脂肪酸含量均高于饱和脂肪酸,不饱和脂肪酸中油酸和亚油酸所占比重都比较大,其中油酸比重最大的是朝天椒(43.36%),亚油酸比重最大的是贵州柿子椒(39.14%);以平均隶属度从大到小对辣椒综合品质排名可知,贵州柿子椒的综合营养品质最佳。

In order to study the quality difference of different pepper cultivars,5 kinds of nutritional indexes of 6 dried pepper cultivars were measured,and their nutritional quality indexes were evaluated comprehensively by the membership function method to provide reference for the selection,use and innovation of pepper cultivars.The results showed that the average contents of protein,soluble sugar,capsaicin and crude fat were 13.31%,2.74%,0.23%and 12.48%,respectively.11 fatty acids were detected from the 6 dried pepper cultivars,among which oleic acid,linoleic acid,palmitic acid,linolenic acid,stearic acid,decanoic acid and myristate acid were the common fatty acids.The unsaturated fatty acid content of dried pepper products was higher than that of the saturated fatty acid,and the proportion of oleic acid and linoleic acid in unsaturated fatty acid was large,among which the oleic acid was the largest in pod pepper(43.36%),while the proportion of linoleic acid was the largest in Guizhou bell pepper(39.14%).According to the ranking of the comprehensive quality of peppers based on the average degree of membership,Guizhou bell pepper had the best comprehensive nutritional quality.