摘要
对3个不同辣椒品种胎座和果肉中的辣椒素与其降解相关酶之间的关系进行了研究,结果表明:不同品种辣椒,不同发育时期辣椒素含量及积累特点不同,其中牛角椒胎座中辣椒素含量最高,沈椒4号次之,农大40最少;沈椒4号果肉中辣椒素含量略高于牛角椒中含量,农大40果肉中最少,仅在花后36d检测到极少量的辣椒素,并且胎座中辣椒素的含量均高于果肉中。在整个辣椒果实发育时期,过氧化物酶、多酚氧化酶活性均和辣椒素含量呈一定的负相关,因此,这两种酶有可能参与了辣椒素的氧化降解,且在该过程中有互补的作用。
The relationship between eapsaicin content and its degradation enzyme in placenta and pericarp in three varieties of hot pepper was studied. The results showed that, in the different growing stages, different peppers have different capsaicin content and accumulation features. Niujiaojiao placenta had the largest capsaicin content , Shenjiao 4 was next, and Nongda 40 has the smallest. The capsaicin content of Shenjiao 4 pericaip was larger than that of Niujiaojiao, and in Nongda 40 the content could only be found after the 36th flowering day. Capsaicin content in placenta is larger than that in pericarp. The activity of peroxidase and polyphenol oxidase had inverse proportion to eapsaicin content in placenta and pericarp during the whole fruit development stage. Therefore, peroxidase and polyphenol oxidase were concerned with capsaicin degradation and oxidation, meanwhile they could reinforce each other during degradation course.
出处
《沈阳农业大学学报》
CAS
CSCD
北大核心
2006年第3期479-481,共3页
Journal of Shenyang Agricultural University
关键词
辣椒
辣椒素
过氧化物酶
多酚氧化酶
pepper
capsaicin
peroxidase（POD）
polyphenol oxidase（PPO）
