摘要
辣椒是我国重要的蔬菜经济作物。辣椒素类物质是辣椒属果实特有的一类天然次生代谢物,赋予了辣椒辛辣味。辣椒的辛辣程度由基因型控制,同时受环境因素的影响。本文就辣椒素类物质的种类、分布及积累特点、生物合成、辣味遗传调控及其影响因素方面进行综述,总结了辣椒素类物质生物合成的研究现状,对存在的问题进行展望,以期为辣椒素类物质的生物合成调控和辣味研究提供参考。
Peppers are an essential vegetable and economic crop in China.Capsaicinoids are a class of natural secondary metabolites unique to the fruits of the genus Capsicum,which give peppers their pungency.The degree of pungency in peppers is controlled by genotypes and influenced by environmental factors.This paper reviewd the species,distribution and accumulation characteristics,biosynthesis,genetic regulation of pungency and its influencing factors of capsaicinoids.The current research status on capsaicinoid biosynthesis was summarized,and existing issues were discussed to provide a reference for future studies on the biosynthetic regulation of capsaicinoids and pungency in peppers.
作者
梁文荟
单庆云
王瑾
王兵
张美玲
万彧
邹学校
熊程
LIANG Wenhui;SHAN Qingyun;WANG Jin;WANG Bing;ZHANG Meiling;WAN Yu;ZOU Xuexiao;XIONG Cheng(College of Horticulture,Hunan Agricultural University,Changsha 410125,Hunan,China;Engineering Research Center for Germplasm Innovation and New Varieties Breeding of Horticultural Crops,Ministry of Education,Changsha 410125,Hunan,China)
出处
《中国蔬菜》
北大核心
2025年第7期45-55,共11页
China Vegetables
基金
国家自然科学基金项目(32130097,U21A20230)
湖南创新型省份建设专项经费资助项目(2021NK1006)。
关键词
辣椒
辣椒素类物质
生物合成
辣味遗传调控
影响因素
综述
pepper
capsaicinoids
biosynthesis
genetic regulation of spiciness
influencing factors
review
