不同线椒品种品质评价
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摘要
为了筛选优良的线椒品种资源,以资源圃收集的18份线椒品种为材料,对4个品质指标的含量进行测定和分析,并利用隶属函数值法对其品质指标进行综合评价。结果表明,18份线椒品种的粗脂肪、粗纤维、维生素C和辣椒素的平均含量分别是0.39 g·100 g~(-1)、9.60 g·100 g~(-1)、170.67 mg·100 g~(-1)和5.43 mg·100 g~(-1)。各个品质指标在不同线椒品种之间的含量差异较大,其中以辣椒素含量的变异系数最大,为43.01%,最小的为粗纤维,只有9.55%。通过隶属函数分析表明,4个品质指标的平均隶属度在0.26～0.59之间,相差0.33,品种间差异较大。辣椒品种品质性状分析,可为辣椒种植时品种的选择提供参考,同时,也为辣椒品种资源的创新利用以及新品种的选育提供可靠的依据。
In order to screen the excellent germplasm resources of the line pepper, the content of the 4 quality indicators was determined and analyzed by using 18 line pepper varieties collected from the resources, and the quality index was comprehensively evaluated by the membership function value method. The results showed that the average contents of crude fat, crude fiber, vitamin C and capsaicin in 18 line pepper were 0.39 g · 100 g~(-1), 9.60 g · 100 g~(-1), 170.67 mg · 100 g~(-1) and 5.43 mg · 100 g~(-1), respectively. Four quality characters among 8 line pepper varieties varied greatly, the variation of capsaicin content reached highest, 43.01%, the variation of crude fiber was smallest, 9.55%. The membership function analysis showed that the average membership value of the 4 quality traits was in the range of 0.26 and 0.59, with a difference of 0.33. Those results can provide reference for the selection of varieties for production and can provide reliable basis for linepepper varieties innovation and breeding in the future.
In order to screen the excellent germplasm resources of the line pepper, the content of the 4 quality indicators was determined and analyzed by using 18 line pepper varieties collected from the resources, and the quality index was comprehensively evaluated by the membership function value method. The results showed that the average contents of crude fat, crude fiber, vitamin C and capsaicin in 18 line pepper were 0.39 g · 100 g~(-1), 9.60 g · 100 g~(-1), 170.67 mg · 100 g~(-1) and 5.43 mg · 100 g~(-1), respectively. Four quality characters among 8 line pepper varieties varied greatly, the variation of capsaicin content reached highest, 43.01%, the variation of crude fiber was smallest, 9.55%. The membership function analysis showed that the average membership value of the 4 quality traits was in the range of 0.26 and 0.59, with a difference of 0.33. Those results can provide reference for the selection of varieties for production and can provide reliable basis for linepepper varieties innovation and breeding in the future.
引文
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[18]孟纯阳,魏小春,姚秋菊,等.辣椒维生素C生物合成及代谢研究进展[J].基因组学与应用生物学,2018,37(6):2558-2565.
[19]BENDICH A,LANGSETH L.The health effects of vitamin Csupplementation:a review[J].Journal of the American College of Nutrition,1995,14(2):124-136.
[20]ZHAO D,ZHAO C,TAO H,et al.The effect of osmosis pretreatment on hot-air drying and microwave drying characteristics of chili(Capsicum annuum L.)flesh[J].International Journal of Food Science Technology,2013,48(8):1589-1595.
[21]刘易伟,胡文忠,姜爱丽,等.辣椒的营养价值及其加工品的研发进展[J].食品工业科技,2014,35(15):377-381.
[22]VARGHESE S,KUBATKA P,RODRIGO L,et al.Chili pepper as a body weight-loss food[J].International Journal of Food Sciences and Nutrition,2017,68(4):392-401.
[23]LIN C H,LU W C,WANG C W,et al.Capsaicin induces cell cycle arrest and apoptosis in human KB cancer cells[J].BMC Complementary and Alternative Medicine,2013,13(1):46-46.
[24]SHARMA S K,VIJ A S,SHARMA M.Mechanisms and clinical uses of capsaicin[J].European Journal of Pharmacology,2013,720(1/3):55-62.
[25]王雪雅,陆宽,孙小静,等.贵州不同辣椒品种的品质及挥发性成分分析[J].食品科学,2018,39(4):212-218.
[26]杨志刚,胡栓红,董计平,等.内蒙古托克托县辣椒新品种比较试验[J].辣椒杂志,2017,15(4):19-22.
[27]罗海玲,龚明霞,周芸伊,等.利用隶属函数法对山药种质资源品质和产量进行综合评价[J].西南农业学报,2018,31(5):40-45.
[28]张静,杨旭东,郭丽君,等.利用隶属函数法分析葛根种质资源品质的研究[J].中药材,2017,40(6):79-82.
[29]马千里,田英姿,英犁,等.利用隶属函数模型评价新疆红枣的品质[J].现代食品科技,2014,30(1):211-216.
[30]张万萍,谭书明,李正丽,等.贵州加工辣椒品种的品质形成规律[J].贵州农业科学,2010,38(3):166-169.
[2]CLARK R,LE S H.Anticancer properties of capsaicin against human cancer[J].Anticancer research,2016,36(2):837-844.
[3]LOIZZO M R,PUGLIESE A,BONESI M,et al.Evaluation of chemical profile and antioxidant activity of twenty cultivars from Capsicum annuum,Capsicum baccatum,Capsicum chacoense and Capsicum chinense:A comparison between fresh and processed peppers[J].LWT-Food Science and Technology,2015,64(2):623-631.
[4]NARANG N,JIRAUNGKOORSKUL W,JAMRUS P.Current Understanding of Antiobesity Property of Capsaicin[J].Pharmacognosy Reviews,2017,11(21):23-26.
[5]ZHAO Q,WANG W,WANG R,et al.TRPV1 and neuropeptide receptor immunoreactivity and expression in the rat lung and brainstem after lung ischemia-reperfusion injury[J].Journal of Surgical Research,2016,203(1):183-192.
[6]李晴,韩玉珠,张广臣.国内外辣椒产业现状与发展趋势[J].湖北农业科学,2009,48(9):2278-2281.
[7]钟霈霖.贵州辣椒种质资源研究[J].种子,1999(2):47-48.
[8]蓬桂华,张爱民,苏丹,等.93份贵州地方辣椒资源品质性状分析[J].植物遗传资源学报,2017,18(3):429-435.
[9]付文婷,詹永发,何建文,等.10个贵州地方辣椒品种品质评价[J].中国瓜菜,2018,31(12):37-40.
[10]詹永发,田应书,周光萍,等.贵州地方辣椒品种品质分析及利用评价[J].天津农业科学,2014,20(8):98-102.
[11]母应春,谭书明,曾海英,等.贵州不同品种鲜椒品质的对比研究[J].食品工业科技,2012,33(6):177-180.
[12]中华人民共和国国家卫生和计划生育委员会,国家食品药品监督管理总局.食品安全国家标准食品中脂肪的测定:GB5009.6-2016[S].北京:中国标准出版社,2016.
[13]中华人民共和国卫生部中国国家标准化管理委员会.植物类食品中粗纤维的测定:GB/T 5009.10-2003[S].北京:中国标准出版社,2003.
[14]中华人民共和国国家卫生和计划生育委员会.食品安全国家标准食品中抗坏血酸的测定:GB 5009.86-2016[S].北京:中国标准出版社,2016.
[15]中华人民共和国农业部.辣椒素的测定高效液相色谱法:NY/T 1381-2007[S].北京:中国标准出版社,2007.
[16]陶向新.模糊数学在农业科学中的初步应用[J].沈阳农业学院学报,1982(2):96-107.
[17]孙铭,符开欣,范彦,等.15份多花黑麦草优良引进种质的表型变异分析[J].植物遗传资源学报,2016,17(4):655-662.
[18]孟纯阳,魏小春,姚秋菊,等.辣椒维生素C生物合成及代谢研究进展[J].基因组学与应用生物学,2018,37(6):2558-2565.
[19]BENDICH A,LANGSETH L.The health effects of vitamin Csupplementation:a review[J].Journal of the American College of Nutrition,1995,14(2):124-136.
[20]ZHAO D,ZHAO C,TAO H,et al.The effect of osmosis pretreatment on hot-air drying and microwave drying characteristics of chili(Capsicum annuum L.)flesh[J].International Journal of Food Science Technology,2013,48(8):1589-1595.
[21]刘易伟,胡文忠,姜爱丽,等.辣椒的营养价值及其加工品的研发进展[J].食品工业科技,2014,35(15):377-381.
[22]VARGHESE S,KUBATKA P,RODRIGO L,et al.Chili pepper as a body weight-loss food[J].International Journal of Food Sciences and Nutrition,2017,68(4):392-401.
[23]LIN C H,LU W C,WANG C W,et al.Capsaicin induces cell cycle arrest and apoptosis in human KB cancer cells[J].BMC Complementary and Alternative Medicine,2013,13(1):46-46.
[24]SHARMA S K,VIJ A S,SHARMA M.Mechanisms and clinical uses of capsaicin[J].European Journal of Pharmacology,2013,720(1/3):55-62.
[25]王雪雅,陆宽,孙小静,等.贵州不同辣椒品种的品质及挥发性成分分析[J].食品科学,2018,39(4):212-218.
[26]杨志刚,胡栓红,董计平,等.内蒙古托克托县辣椒新品种比较试验[J].辣椒杂志,2017,15(4):19-22.
[27]罗海玲,龚明霞,周芸伊,等.利用隶属函数法对山药种质资源品质和产量进行综合评价[J].西南农业学报,2018,31(5):40-45.
[28]张静,杨旭东,郭丽君,等.利用隶属函数法分析葛根种质资源品质的研究[J].中药材,2017,40(6):79-82.
[29]马千里,田英姿,英犁,等.利用隶属函数模型评价新疆红枣的品质[J].现代食品科技,2014,30(1):211-216.
[30]张万萍,谭书明,李正丽,等.贵州加工辣椒品种的品质形成规律[J].贵州农业科学,2010,38(3):166-169.