脱落酸与镉处理对辣椒果实中辣椒素的调控研究
摘要
辣椒果实含有丰富的辣椒素类物质、维生素C、β-胡萝卜素、叶酸、镁及钾,其中辣椒素类物质和维生素C是辣椒果实品质的重要指标。在对辣椒素的调控研究中,光照强度、氮肥处理方面研究得比较多,而在逆境胁迫方面研究比较少,一般认为适度逆境干旱能使辣椒素含量提高,但未深入研究。脱落酸(ABA)作为一种逆境胁迫信号,在调节植物的水分平衡以及诱导胁迫的耐性方面起着重要作用；镉(Cd2+)是重金属污染物,土壤和作物中镉含量水平是反映我国农田重金属污染程度的重要指标,本文主要就ABA与Cd2+对辣椒果实中辣椒素及其相关因素的影响作了部分研究。
本文以湘研15号和湘研6号辣椒为供试材料,研究了ABA与Cd2+在辣椒果实不同发育时期对辣椒素和维生素C含量的影响,并分析了处理后辣椒素、维生素C含量变化与POD活性以及叶片光合特征之间的关系。结果表明：湘研15号辣椒经ABA与Cd2+处理后辣椒素含量比对照分别提高了80.4%与60.9%,POD活性均显著升高,ABA与Cd2+处理后的辣椒素、POD变化趋势基本一致,处理后光合速率均呈下降趋势。ABA处理后维生素C含量在转色期比对照降低12.8%～21.7%,叶绿素相对值显著增加；Cd2+处理后维生素C含量在转色期比对照减少18%～25%,红熟期减少13%～26%,叶绿素相对值在红熟期之前比CK显著降低。湘研6号作为平行处理在辣椒素、维生素C含量变化方面与湘研15号基本一致。
Pepper fruits are rich in capsaicins, vitamin C, (3-carotene, folic acid, magnesium and potassium, which capsaicin substances and vitamin C is the important indicator of pepper fruit quality. Light intensity, nitrogen treating were researched the most but the stress treatment was studied less. People generally believed that moderate drought stress can enhance the capsaicin content, but in-depth study. Abscisic acid (ABA) as a signal of stress plays an important role in the regulation of water balance and plant stress tolerance. Cadmium (Cd2+) is the heavy metal pollutants, Cd2+ levels in soil and crop is an important indicator which reflects the degree of heavy metal contamination of farmland in our country.
The effects of ABA and Cd2+ on the content of capsaicin and vitamin C was studied in the pepper Xiangyan NO.15 at different developmental stages as well as the relations between capsaicin, vitamin C in the treated plants and POD activity and photosynthetic rate. The result showed that each of the peak value of capsaicin increased 80.4% and 60.9% respectively after ABA and Cd2+ treatment. The POD activity were enhanced significantly. The trend of capsaicin and POD activity were basically the same and the photosynthetic rate decreased after ABA and Cd2+ treatment. The content of vitamin C decreased 12.8%-21.7% during the turning stage after ABA treatment, the SPAD value remarkable increased. The content of vitamin C decreased 18%-25% during the turning stage and 13%-26% during the red stage, the SPAD value remarkable decreased before the red stage after Cd2+ treatment. As a as parallel processing, Xiangyan No.6 was the same as Xiangyan No.15 on the change of capsaicin and vitamin C.
本文以湘研15号和湘研6号辣椒为供试材料,研究了ABA与Cd2+在辣椒果实不同发育时期对辣椒素和维生素C含量的影响,并分析了处理后辣椒素、维生素C含量变化与POD活性以及叶片光合特征之间的关系。结果表明：湘研15号辣椒经ABA与Cd2+处理后辣椒素含量比对照分别提高了80.4%与60.9%,POD活性均显著升高,ABA与Cd2+处理后的辣椒素、POD变化趋势基本一致,处理后光合速率均呈下降趋势。ABA处理后维生素C含量在转色期比对照降低12.8%～21.7%,叶绿素相对值显著增加；Cd2+处理后维生素C含量在转色期比对照减少18%～25%,红熟期减少13%～26%,叶绿素相对值在红熟期之前比CK显著降低。湘研6号作为平行处理在辣椒素、维生素C含量变化方面与湘研15号基本一致。
Pepper fruits are rich in capsaicins, vitamin C, (3-carotene, folic acid, magnesium and potassium, which capsaicin substances and vitamin C is the important indicator of pepper fruit quality. Light intensity, nitrogen treating were researched the most but the stress treatment was studied less. People generally believed that moderate drought stress can enhance the capsaicin content, but in-depth study. Abscisic acid (ABA) as a signal of stress plays an important role in the regulation of water balance and plant stress tolerance. Cadmium (Cd2+) is the heavy metal pollutants, Cd2+ levels in soil and crop is an important indicator which reflects the degree of heavy metal contamination of farmland in our country.
The effects of ABA and Cd2+ on the content of capsaicin and vitamin C was studied in the pepper Xiangyan NO.15 at different developmental stages as well as the relations between capsaicin, vitamin C in the treated plants and POD activity and photosynthetic rate. The result showed that each of the peak value of capsaicin increased 80.4% and 60.9% respectively after ABA and Cd2+ treatment. The POD activity were enhanced significantly. The trend of capsaicin and POD activity were basically the same and the photosynthetic rate decreased after ABA and Cd2+ treatment. The content of vitamin C decreased 12.8%-21.7% during the turning stage after ABA treatment, the SPAD value remarkable increased. The content of vitamin C decreased 18%-25% during the turning stage and 13%-26% during the red stage, the SPAD value remarkable decreased before the red stage after Cd2+ treatment. As a as parallel processing, Xiangyan No.6 was the same as Xiangyan No.15 on the change of capsaicin and vitamin C.
引文
[1]朱亦赤,刘志敏.辣椒素类物质的测定、提取及应用研究进展[J].辣椒杂志,2007(1)：25-28.
[2]邹华娇.9%辣椒素类物质·烟碱微乳剂防治菜青虫和菜蚜效果试验[J].植物保护,2002,28(1)：45-47.
[3]Fujiwake H T,Suzuki K,Iwai.Intracellular localization of capsaicinand its analogues in Capsicum fruit.II.The vacuole as the intraccllular accumulation site of capsaicinoid in the protoplast of Capsicum fruit[J].Plant Cell Physiol.1980a,21:1023-1030
[4]狄云,蒋健箴,石正强,王志源.辣椒果实成熟过程中辣椒素的降解[J].食品科学,2000,21(6)：19-22.
[5]周焘,刘志敏.辣椒素的研究及应用[M].园艺学文集,长沙：湖南科学技术出版社,2003.
[6]Heuvel R H H,Van den,Fraaije M W,et al.Enzymatic synthesis of vanillin[J].Agric.Food Chem. 2001,49(6):2954-2958.
[7]Fujiwake H,Suzuki T,Oka S,Iwai K.Enzymatic formation of capsaicinoids from wanillylamine and iso-type fatty acids by cell-free extracts of Capsicum annuum var.annuum cv K.Agric.Biol.Chem. 1980b,44,2907-2912.
[8]Estrada B,Bernal M A,Diaz J,et al.Fruit development in Capsicum annuum:changes in capsaicin,lignin,free phenolics,and peroxidase patterns[J].Agric.Food Chem.2000,48(12):6234-6239.
[9]Cuenca J,Garcia-Florenciano E,Ros Barcelo A et al.Sequential release of both basic and acidic isoperosidases to the media of suspension cultured cells of capsicum annuum.Plant Cell Rep.1989 (8):471-474.
[10]Bernal M.A.5,5'-Dicapsaicin,4'-O-5-dicapsaicin ether,and dehydrogenation polymers with high nolecular weights are the main products of the oxidation of capsaicin by peroxidase from hot pepper[J].Agri.& Food Chem.1996:3085-3089.
[11]Evans John J.and Himmelsbach David S.Incorporation of peroxidase into synthetic lignin[J]. Agri. & Food Chem.1991,39:830-832.
[12]高艺,周春山,蒋新宇,陈龙胜,陈艳.正交试验法优选辣椒中辣椒素提取工艺的研究[J].2005,25(2)：111-114.
[13]赵亚平.超临界CO2流体提取辣椒精细成分的研究(Ⅰ).从干红辣椒中提取辣椒素[J].甘肃化工,1995,3(4)：44-43.
[14]陈洁,陈庶清,陆道礼.超临界CO2萃取辣椒红色素的研究初探[J].农业工程学报,1993,9(2)：89-92.
[15]周瑞美,减志清,林述英.超临界CO2萃取辣椒红色素和辣素萃取分离的初步研究[J].福州大学学报(自然科学版).1995.23(1)：85-88.
[16]Rains C,Bryson H M.Topical capsaicin:a review of its Pharmacological properties and therapeutic potential in osteoarthritis.Drug Aging,1995,7(4):317-328.
[17]陈猛,袁东星,徐鹏翔.微波法萃取辣椒中辣椒素的研究[J].食品科学,1999(10)：25-27.
[18]李美粉,王艳辉,马润宇.超声强化提取辣椒素的研究[J].中国调味品,2005(5)：51-52.
[19]熊科,夏延斌.超声提取HPLC法测定辣椒素[J].中国食品工业,2006(6)：52-53.
[20]郑新荣,袁西恩,胡宜亮,等.辣椒及其制品中辣味素含量测定法[J].河南科学,1991,9(1)：63-66.
[21]王吉祥,刘惠蓉,王志恒,等.辣椒素含量测定法[J].陕西农业科学,1995,(5)：18-19.
[22]杨玉珍.香兰素-亚硝酸钠比色法对辣椒素的测定[J].分析实验室,1994,13(3)：46-48.
[23]徐爱平,王富华,王晓容,等.高效液相色谱-荧光法测定辣椒素和二氢辣椒素[J].华中农业大学学报.2005,24(6)：592-595.
[24]赵仁邦,崔同,果秀敏,等.高效液相色谱法测定辣椒素[J].河北农业大学学报.2002,25(4)：134-136.
[25]王燕,夏延斌,夏菠,等.高效液相色谱法测定辣椒素及辣度计算[J].辣椒杂志.2006(1)：37-41.
[26]任召言,张慧,刘玉申.辣椒精的精制及辣椒素的HPLC测定[J].中国食品添加剂.2002(1)：75-77.
[27]Korel F,Bagdatlioglu N,Balaban M O,Hisil Y.Ground red peppers:capsaicinoids content,Scoville scores,and discrimination by an electronicnose[J].Agric.Food Chem.2002,50(11):3527-3261.
[28]Jarret R L,Perkins B,Fan T,et al.Using EIA to screen Capsicum spp.germplasm for capsaicinoid content.J.of Food and Drug Anal.2003,16(2):189-194.
[29]Gnayfeed M H,Daood H QBiacs P A,Alcaraz C F.Content of bioactive compounds in pungent spice red pepper(paprika)as affected by ripening and genotype.J.Food Sci. & Agri.[J].2001,81(15): 1580-1585.
[30]Curry J,Mendoza M,Nevarez J,Melendrez,et al.Transcripts for possible capsaicinoid biosynthetic genes are differentially accumulated in pungent and non-pungent Capsicum[J].Plant Sci.1999,148 (1):47-57.
[31]Estrada B.Bernal M A,Diaz J,et al.Capsaicinoids invegetative organs of Capsicum annuum L.in relation to fruiting[J].Agric.Food Chem.2002,50(5),1188-1191.
[32]Srinivasan,Krishnapura.Spices as influencers of body metabolism:Anoverview of three decades of research[J].Food Res.Int.2005,38:77-86.
[33]郭峰.辣椒素的作用机制及其镇痛应用.第二军医大学学报[J]2002,23(1)：96～98.
[34]Zhu J K.SaIt and drought stress signal transduction in plants[J].Annu.Rev.of Plant Bio.2002,53: 247-273.
[35]汪洪,赵士诚,夏文建,等.不同浓度镉胁迫对玉米幼苗光合作用、脂质过氧化和抗氧化酶活性的影响[J].植物营养与肥料学报.2008,14(1)：36-42.
[36]董新荣,刘仲华,庄杨,等.辣椒中辣椒素与色素提取的优化研究[J].化学与生物工程,2006,23(2)：28-30.
[37]王金玲,吕长山,于广建.光对储存期辣椒果实辣椒素含量的影响[J].中国农学通报,2005,21(9)： 96-98.
[38]高艺,周春山,蒋新宇,等.正交试验法优选辣椒中辣椒素提取工艺的研究[J].林产化学与工业,2005,25(2)：111-113.
[39]Williams O J,Raghavan,G S V,Orsat V,Dai J.Microwave-assisted extraction of capsaicinoids from capsicum fruit[J].J.of Food Biochem.2004,28(2):113-122.
[40]赵海燕,赵尊练,巩振辉,等.线辣椒果实中几种营养物质和CAT、POD活性的变化规律[J].中国农业大学学报,2008,13(4)：35-40.
[41]萧浪涛,王三根.植物生理学实验技术[M].北京：中国农业出版社,2005.
[42]许树成,丁海东,鲁锐,等.ABA在植物细胞抗氧化防护过程中的作用[J].中国农业大学学报,2008,13(2)：11-19.
[43]段剑波,杨培岭,任树梅,韩玉国.FA旱地龙对温室辣椒节水效应及产量品质的影响[J].水土保持学报,2006,20(2)：126-128.
[44]吕长山,王金玲,于广建.氮肥对辣椒果实中辣椒素含量的影响[J].长江蔬菜,2005,7：46-47.
[45]王岩,张宝玺,张延国,等.辣椒C基因全长序列比较分析[J].园艺学报,2007,34(1)：143-146.
[2]邹华娇.9%辣椒素类物质·烟碱微乳剂防治菜青虫和菜蚜效果试验[J].植物保护,2002,28(1)：45-47.
[3]Fujiwake H T,Suzuki K,Iwai.Intracellular localization of capsaicinand its analogues in Capsicum fruit.II.The vacuole as the intraccllular accumulation site of capsaicinoid in the protoplast of Capsicum fruit[J].Plant Cell Physiol.1980a,21:1023-1030
[4]狄云,蒋健箴,石正强,王志源.辣椒果实成熟过程中辣椒素的降解[J].食品科学,2000,21(6)：19-22.
[5]周焘,刘志敏.辣椒素的研究及应用[M].园艺学文集,长沙：湖南科学技术出版社,2003.
[6]Heuvel R H H,Van den,Fraaije M W,et al.Enzymatic synthesis of vanillin[J].Agric.Food Chem. 2001,49(6):2954-2958.
[7]Fujiwake H,Suzuki T,Oka S,Iwai K.Enzymatic formation of capsaicinoids from wanillylamine and iso-type fatty acids by cell-free extracts of Capsicum annuum var.annuum cv K.Agric.Biol.Chem. 1980b,44,2907-2912.
[8]Estrada B,Bernal M A,Diaz J,et al.Fruit development in Capsicum annuum:changes in capsaicin,lignin,free phenolics,and peroxidase patterns[J].Agric.Food Chem.2000,48(12):6234-6239.
[9]Cuenca J,Garcia-Florenciano E,Ros Barcelo A et al.Sequential release of both basic and acidic isoperosidases to the media of suspension cultured cells of capsicum annuum.Plant Cell Rep.1989 (8):471-474.
[10]Bernal M.A.5,5'-Dicapsaicin,4'-O-5-dicapsaicin ether,and dehydrogenation polymers with high nolecular weights are the main products of the oxidation of capsaicin by peroxidase from hot pepper[J].Agri.& Food Chem.1996:3085-3089.
[11]Evans John J.and Himmelsbach David S.Incorporation of peroxidase into synthetic lignin[J]. Agri. & Food Chem.1991,39:830-832.
[12]高艺,周春山,蒋新宇,陈龙胜,陈艳.正交试验法优选辣椒中辣椒素提取工艺的研究[J].2005,25(2)：111-114.
[13]赵亚平.超临界CO2流体提取辣椒精细成分的研究(Ⅰ).从干红辣椒中提取辣椒素[J].甘肃化工,1995,3(4)：44-43.
[14]陈洁,陈庶清,陆道礼.超临界CO2萃取辣椒红色素的研究初探[J].农业工程学报,1993,9(2)：89-92.
[15]周瑞美,减志清,林述英.超临界CO2萃取辣椒红色素和辣素萃取分离的初步研究[J].福州大学学报(自然科学版).1995.23(1)：85-88.
[16]Rains C,Bryson H M.Topical capsaicin:a review of its Pharmacological properties and therapeutic potential in osteoarthritis.Drug Aging,1995,7(4):317-328.
[17]陈猛,袁东星,徐鹏翔.微波法萃取辣椒中辣椒素的研究[J].食品科学,1999(10)：25-27.
[18]李美粉,王艳辉,马润宇.超声强化提取辣椒素的研究[J].中国调味品,2005(5)：51-52.
[19]熊科,夏延斌.超声提取HPLC法测定辣椒素[J].中国食品工业,2006(6)：52-53.
[20]郑新荣,袁西恩,胡宜亮,等.辣椒及其制品中辣味素含量测定法[J].河南科学,1991,9(1)：63-66.
[21]王吉祥,刘惠蓉,王志恒,等.辣椒素含量测定法[J].陕西农业科学,1995,(5)：18-19.
[22]杨玉珍.香兰素-亚硝酸钠比色法对辣椒素的测定[J].分析实验室,1994,13(3)：46-48.
[23]徐爱平,王富华,王晓容,等.高效液相色谱-荧光法测定辣椒素和二氢辣椒素[J].华中农业大学学报.2005,24(6)：592-595.
[24]赵仁邦,崔同,果秀敏,等.高效液相色谱法测定辣椒素[J].河北农业大学学报.2002,25(4)：134-136.
[25]王燕,夏延斌,夏菠,等.高效液相色谱法测定辣椒素及辣度计算[J].辣椒杂志.2006(1)：37-41.
[26]任召言,张慧,刘玉申.辣椒精的精制及辣椒素的HPLC测定[J].中国食品添加剂.2002(1)：75-77.
[27]Korel F,Bagdatlioglu N,Balaban M O,Hisil Y.Ground red peppers:capsaicinoids content,Scoville scores,and discrimination by an electronicnose[J].Agric.Food Chem.2002,50(11):3527-3261.
[28]Jarret R L,Perkins B,Fan T,et al.Using EIA to screen Capsicum spp.germplasm for capsaicinoid content.J.of Food and Drug Anal.2003,16(2):189-194.
[29]Gnayfeed M H,Daood H QBiacs P A,Alcaraz C F.Content of bioactive compounds in pungent spice red pepper(paprika)as affected by ripening and genotype.J.Food Sci. & Agri.[J].2001,81(15): 1580-1585.
[30]Curry J,Mendoza M,Nevarez J,Melendrez,et al.Transcripts for possible capsaicinoid biosynthetic genes are differentially accumulated in pungent and non-pungent Capsicum[J].Plant Sci.1999,148 (1):47-57.
[31]Estrada B.Bernal M A,Diaz J,et al.Capsaicinoids invegetative organs of Capsicum annuum L.in relation to fruiting[J].Agric.Food Chem.2002,50(5),1188-1191.
[32]Srinivasan,Krishnapura.Spices as influencers of body metabolism:Anoverview of three decades of research[J].Food Res.Int.2005,38:77-86.
[33]郭峰.辣椒素的作用机制及其镇痛应用.第二军医大学学报[J]2002,23(1)：96～98.
[34]Zhu J K.SaIt and drought stress signal transduction in plants[J].Annu.Rev.of Plant Bio.2002,53: 247-273.
[35]汪洪,赵士诚,夏文建,等.不同浓度镉胁迫对玉米幼苗光合作用、脂质过氧化和抗氧化酶活性的影响[J].植物营养与肥料学报.2008,14(1)：36-42.
[36]董新荣,刘仲华,庄杨,等.辣椒中辣椒素与色素提取的优化研究[J].化学与生物工程,2006,23(2)：28-30.
[37]王金玲,吕长山,于广建.光对储存期辣椒果实辣椒素含量的影响[J].中国农学通报,2005,21(9)： 96-98.
[38]高艺,周春山,蒋新宇,等.正交试验法优选辣椒中辣椒素提取工艺的研究[J].林产化学与工业,2005,25(2)：111-113.
[39]Williams O J,Raghavan,G S V,Orsat V,Dai J.Microwave-assisted extraction of capsaicinoids from capsicum fruit[J].J.of Food Biochem.2004,28(2):113-122.
[40]赵海燕,赵尊练,巩振辉,等.线辣椒果实中几种营养物质和CAT、POD活性的变化规律[J].中国农业大学学报,2008,13(4)：35-40.
[41]萧浪涛,王三根.植物生理学实验技术[M].北京：中国农业出版社,2005.
[42]许树成,丁海东,鲁锐,等.ABA在植物细胞抗氧化防护过程中的作用[J].中国农业大学学报,2008,13(2)：11-19.
[43]段剑波,杨培岭,任树梅,韩玉国.FA旱地龙对温室辣椒节水效应及产量品质的影响[J].水土保持学报,2006,20(2)：126-128.
[44]吕长山,王金玲,于广建.氮肥对辣椒果实中辣椒素含量的影响[J].长江蔬菜,2005,7：46-47.
[45]王岩,张宝玺,张延国,等.辣椒C基因全长序列比较分析[J].园艺学报,2007,34(1)：143-146.