程立坤,胡悦,张亚琨,霍瑞春,姚慧静,王思明,王国泽

• 1:内蒙古科技大学生命科学与技术学院
• 2:包头市农牧科学技术研究所

摘要(Abstract)：

为了提高辣椒资源的利用，得到适合不同辣椒的加工方式，以64种新品种辣椒为实验材料，研究不同品种辣椒果实营养成分的差异，并利用超声波辅助法提取辣椒红素，将辣椒进行聚类分析。结果表明辣椒中富含Vc、脂肪、粗纤维等营养物质；相关性结果表明营养成分之间存在显著相关关系(P<0.05),其中Vc与水分、总糖呈极显著正相关关系(P<0.01),与灰分呈显著正相关关系(P<0.05),与粗纤维呈极显著负相关关系(P<0.01);通过单因素实验和正交实验，确定辣椒红素的最佳提取工艺为料液比1∶9、提取温度60℃、微波功率500 W、提取时间30 min,在此条件下辣椒红素的含量在30.24～562.29 mg/100 g之间。聚类分析结果显示，以营养品质为指标可将64种辣椒分成4类，以辣椒红素为指标可将其分成3类。

关键词(KeyWords)： 辣椒新品种;营养成分;辣椒红素;超声波提取;聚类分析

Abstract:

Keywords:

基金项目(Foundation): 内蒙古自治区科技计划项目(2020GG0097);; 内蒙古自治区高等学校碳达峰碳中和研究专项(STZX202229)

作者(Author): 程立坤,胡悦,张亚琨,霍瑞春,姚慧静,王思明,王国泽

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