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首页> 外文期刊>The Kasetsart Journal >Capsaicin And Dihydrocapsaicin Contents Of Thai Chili Cultivars
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Capsaicin And Dihydrocapsaicin Contents Of Thai Chili Cultivars

机译：泰国辣椒品种的辣椒素和二氢辣椒素含量

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摘要

Ten cultivars of Thai chilies, including six Capsicum annuum L. and four C. frutescens L. were grown under field conditions to determine their capsaicin and dihydrocapsaicin contents using high-performance liquid chromatography. The capsaicin content of the chili cultivars ranged from 0.76-3.76 mg/g and the dihydrocapsaicin content ranged from 0.59-2.39 mg/g. One C. frutescens cultivar (K07) and two C. annuum cultivars (Huayseeton SKI and Huarua) had high capsaicin contents, while two C. annuum cultivars (Huarua and Pijit007) had high dihydrocapsaicin contents. The Huarua, Huayseeton SKI and K07 cultivars had the highest capsaicinoid contents which were greater than 5.2 mg/g. The Thai chili cultivars in this study, with the exception of K05, were classified as 'highly pungent' with a pungency range from 45,000-80,000 Scoville Heat Units (SHU). The Huarua and K07 cultivars were classified as 'very highly pungent' chilies with SHU values greater than 80,000. All chili cultivars however, had a higher content of capsaicin than of dihydrocapsaicin. High capsaicin to dihydrocapsaicin ratios were found in the K07 and Huayseeton SKI cultivars. Moreover, capsaicin and dihydrocapsaicin contents were highest in the first harvest in all cultivars and decreased in subsequent harvests.
机译：在田间条件下种植了10个泰国辣椒品种，其中包括6个辣椒辣椒和4个C. frutescens L.，以使用高效液相色谱法测定其辣椒素和二氢辣椒素的含量。辣椒品种的辣椒素含量为0.76-3.76 mg / g，二氢辣椒素含量为0.59-2.39 mg / g。一株C. frutescens品种（K07）和两株C. annuum品种（Huayseeto​​n SKI和Huarua）的辣椒素含量高，而两个C. annuum品种（Huarua和Pijit007）的二氢辣椒素含量高。 Huarua，Huayseeto​​n SKI和K07品种的辣椒素含量最高，大于5.2 mg / g。除K05外，本研究中的泰国辣椒品种被归类为“高度刺激性”，刺激性范围为45,000-80,000斯科维尔加热装置（SHU）。 Huarua和K07品种被归类为SHU值大于80,000的“非常辛辣”辣椒。然而，所有辣椒品种的辣椒素含量均高于二氢辣椒素。在K07和Huayseeto​​n SKI品种中发现辣椒素与二氢辣椒素的比例很高。此外，辣椒素和二氢辣椒素的含量在所有品种的第一个收获期中最高，而在随后的收获期中下降。

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