小米辣辣椒素类物质含量测定
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国家星火计划重大项目(2010GA780001);广东省自然科学基金(10151064201000056);广东普通高校重点实验室项目(KBL11008);农业部园艺作物生物学与种质创制华南地区重点实验室专项;广东省现代特色蔬菜创新团队岗位专家建设任务项目;广州市科技局专项(2011Y2-0001511BppZXbb3140003)


Measurements of the capsaicinoid contents in Capsicum frutescens
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    【目的】对小米辣 Capsicum frutescens 的辣椒素类物质合成规律进行研究.【方法】采用高效液相色谱法,对花后13个不同时期小米辣胎座、果肉的辣椒素和二氢辣椒素含量进行检测,结合SAS软件的多因素方差法进行分析.【结果和结论】辣椒素类物质在胎座和果肉中均能合成;其合成随花后果实发育逐渐增加到最高值,而后略微降低;其含量的高低与辣椒果实中组织部位和合成时期显著相关(P=0.00≤0.01),以胎座部位最多(22 d的质量分数达11.418 mg·g-1).

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    【Objective】 The purpose of this study was to understand the pattern of capsaicinoid synthesis in Capsicum frutescens. 【Method】 With high performance liquid chromatography (HPLC), the placenta and pulp were sampled at 13 different periods after anthesis for analyses of capsaicin and dihydro capsaicin. All the data were subject to SAS software for multi-factor variance analysis.【Result and conclusion】 Capsaicinoids were synthesized in both the placenta and pulp. Their contents gradually increased to a peak and then slightly decreased. The contents of capsaicinoids were significantly affected (P=0.00≤0.01) by fruit tissues and developmental periods. The placenta had the highest content of capsaicinoids, which was 11.418 mg·g-1 at 21 d after anthesis.

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吴奕敏,李光光,杨崇,雷建军,刘少群.小米辣辣椒素类物质含量测定[J].华南农业大学学报,2014,35(5):52-56

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  • 收稿日期:2013-01-08
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  • 在线发布日期: 2014-07-29