期刊论文

Comparison of Total Capsaicinoid Contents in Various Dry Pepper Varieties

中文

辣椒杂志

1672-4542

2011

4

23-25

10.16847/j.cnki.issn.1672-4542.2011.04.009

干制辣椒品种优化及安全高效生产关键技术研究与示范(200903025)；

本校为第一机构

采用HPLC法对30份干椒品种中所含的辣椒素、二氢辣椒素含量进行了测定。结果表明：干椒中辣椒素和二氢辣椒素含量因品种而异,变异系数大,变异系数分别为77.44%和82.62%;辣椒素和二氢辣椒素含量的频次分布趋势基本相同;辣椒素总含量和辣度的频次分布趋势也基本相同。

The contents of capsaicinoids and dihydrocapsaicin of 30 dry pepper varieties were determined by HPLC. The results indicated that the contents of capsaicinoids and dihydrocapsaicin changed with varieties. The variation coefficient of capsaicinoids and dihydrocapsaicin was 77.44% and 82.62% respectively and very high. The frequency distribution trends of capsaicinoids and dihydrocapsaicin contents were similar,and those of total ca...