德宏涮辣不同器官化学成分及矿质元素含量研究

Analysis of Chemical Constituents in Different Parts of Capsicum frutescens L.cv.Shuanlaense in Dehong

德宏涮辣是目前我国已知的辣度最高的品种,为探究涮辣果实评价指标,促进后续开发应用,本试验以德宏涮辣为材料,利用GC-MS、ICP-AES和氨基酸分析仪分别进行涮辣不同部位的化学成分、矿质元素含量和果实氨基酸含量测定。结果表明:涮辣根、叶、主枝、侧枝和果实中化学成分相对含量最多的为丁基羟基甲苯,其次为丁基-3-庚烷基-邻苯二甲酸酯。测定涮辣各部位含有Ca、As、Zn、Mg等12种不同的矿质元素,全株含量最高的为Ca元素,涮辣根和果实中含量第二高的为Fe元素;涮辣叶和主枝中含量第二高的为Mg元素氨基酸含量测定显示,涮辣果实中氨基酸种类共有9种,其中天门冬氨酸含量最高为4.9 g·kg-1,涮辣果实氨基酸含量远高于其他辣椒品种。

Dehong Shuanla is the highest spicy variety known in China,and in order to investigate the evaluation index of Shuanla fruits and promote the subsequent development and applicatio,in this experiment,the chemical composition,mineral element content and amino acid content of different parts of Shuanla were determined by GC-MS,ICP-AES and amino acid analyzer respectively.The results showed that the most abundant chemical components in the roots,leaves,main branches,lateral branches and fruits were butyl hydroxytoluene,followed by butyl phthalate,hept-3-yl.12 different mineral elements such as Ca,As,Zn and Mg were determined in different parts of Shuanla,with Ca being the most abundant element in the whole plant and Fe being the second most abundant element in the roots and fruits of Shuanla.The second most abundant element in Shuanla leaves and main branches was Mg.The amino acid content measurement showed that there were nine amino acid species in Shuanla fruits,among which the highest content of aspartic acid was 4.9 g·kg-1.The amino acid content of Shuanla fruits was much higher than that of other pepper varieties.