不同产地和品种辣椒的特性差异分析

Analysis of the Characteristics of Peppers of Different Origins and Varieties

对8种不同产地和品种线条辣椒的辣椒红素、辣椒素和挥发性物质进行分析。结果表明,相同品种不同产地的辣椒中,四川剑阁二荆条的辣椒素和β-紫罗兰酮含量高于贵州黔西二荆条,但辣椒红素和苯乙醛较低;甘肃美国红的挥发性组分含量高于内蒙古美国红,但辣椒红素较低。相同产地不同品种辣椒中,贵州新种二荆条与黔西二荆条相比,其挥发性组分种类增加了15种,但含量降低了10.54%。在内蒙古的4种辣椒中,金塔椒的辣椒素含量最高为(0.225±0.004)g/kg,千斤红的挥发性组分最丰富为(98.55±22.10)μg/g,美国红的辣椒红素含量最高为(66.843±0.977)g/kg且与其它辣椒的风味轮廓差异较大。主成分分析表明,产地对美国红类辣椒的辣椒红素和香味组分影响更为显著,而品种是二荆条类的辣椒素和香味组分的主要影响因素。综合认为二荆条类辣椒更适合生产高辣度的豆瓣,美国红类则更适合生产色泽红亮的豆瓣,而风味的多样性可以由多种辣椒的复配实现。

The capsanthin,capsaicin,and volatile components of eight chili peppers of different varieties or with different origins were analyzed.Among peppers of the same variety,but with different origins,the total capsaicin andβ-ionone contents were higher in peppers from Sichuan-Jiange-Erjingtiao than in those from GuizhouQianxi-Erjingtiao,while the contents of capsanthin and phenylic etaldehyde displayed the opposite trend.Com-pared to Inner Mongolia-Meiguohong,Gansu-Meiguohong had higher levels of volatile components,and lower levels of capsanthin.Among different pepper varieties from the same region,volatile compounds were increased 15 fold in a new variant of Erjingtiao from Guizhou,but the non-volatile contents decreased by 10.54%com-pared with the Guizhou-Qianxi-Erjingtiao.Among four pepper varieties grown in Inner Mongolia,Jinta,Qian-jinhong,and Meiguohong exhibited the highest capsaicin(0.225±0.004)g/kg,volatile compound(98.55±22.10)μg/g and capsanthin(66.843±0.977)g/kg content,respectively.In addition,the flavor profile of Meiguo-hong differed greatly from those of the other three varieties.Principal component analysis showed the origin of a pepper had a more significant effect on the capsanthin and aroma content of Meiguohong species,while pepper variety mainly affected the capsaicin and aroma content of Erjingtiao species.Taken as a whole,Erjingtiao species were more suitable for production of highly spicy douban,while Meiguohong were more useful for in-creasing douban's bright red color,and a diversity of flavors can be achieved by utilizing different combinations of multiple peppers.