高辣椒素、高红色素深加工专用型辣椒品种评价标准的建立
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摘要
提出了高辣椒素、高红色素深加工专用型辣椒品种评价的4个关键指标,即辣椒素含量、辣椒红色素含量、有效成分含量和产量,以为农户和企业所能带来的利润为评价标准,建立了该类型品种定量评价的方法,并举例说明如何通过该方法来综合评价高辣椒素、高红色素辣椒品种。
The four key evaluated indexes of deep-processing pepper varieties of high capsaicin and capsanthin were put forward,which were the content of capsaicin and capsanthin,effective component content and yield. Taking the profits of farmers and enterprises as the evaluation standard,we established a method for quantitative evaluation of these types of varieties,and gave an example to how to evaluate high capsaicin and capsanthin varieties comprehensively by this method.
The four key evaluated indexes of deep-processing pepper varieties of high capsaicin and capsanthin were put forward,which were the content of capsaicin and capsanthin,effective component content and yield. Taking the profits of farmers and enterprises as the evaluation standard,we established a method for quantitative evaluation of these types of varieties,and gave an example to how to evaluate high capsaicin and capsanthin varieties comprehensively by this method.
引文
[1]李颖慧,王辉,杨延杰,等.应用电子鼻评价加工型辣椒果实辣度的方法[J].中国调味品,2018,43(12):146-150.
[2]Ying H,Wang Z,Zhang Y,et al.Capsaicin induces apoptosis in human osteosarcoma cells through AMPK-dependent and AMPK-independent signaling pathways[J].Molecular and Cellular Biochemistry,2013,384(1-2):229-237.
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[4]D'Eliseo D,Manzi L,Velotti,F.Capsaicin as an inducer of damage-associated molecular patterns(DAMPs)of immunogenic cell death(ICD)in human bladder cancer cells[J].Cell Stress&Chaperones,2013,18(6):801-808.
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[6]邱建生,张彦雄.世界辣椒红色素的历史、现状及发展趋向[J].中国食品添加剂,2003(6):3-10.
[7]张继民,胡林华.辣椒色素提取工艺及稳定性[J].安徽机电学院学报,1999,14(1):21-25.
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[9]张亚琼,李单单.辣椒红色素的功能特性及应用[J].农产品与加工,2018,10(19):69-70.
[10]曾绍贵.高辣度辣椒新品种明椒7号高产制种技术[J].上海蔬菜,2017(4):13-14.
[11]李玉洪,李业勇,莫豪葵,等.高辣椒素含量航天辣椒桂航一号的选育[J].长江蔬菜,2011(24):8-10.
[12]罗爱玉,张建东,张宏兵,等.红色素专用辣椒新品种航椒红剑的选育及栽培技术要点[J].蔬菜,2013(11):205-206.
[13]夏延斌,王燕,罗凤莲.辣椒及辣椒制品的“辣度”标准化研究[J].辣椒杂志,2008(4):9-11、25.
[14]王燕,夏延斌,罗凤莲,等.辣椒素的分析方法及辣度分级[J].食品工业科技,2007,26(2):208-210.
[15]罗凤莲,夏延斌,欧阳建勋,等.Scoville感官评定法测定辣椒辣度[J].食品科技,2006,7(10):257-259.
[2]Ying H,Wang Z,Zhang Y,et al.Capsaicin induces apoptosis in human osteosarcoma cells through AMPK-dependent and AMPK-independent signaling pathways[J].Molecular and Cellular Biochemistry,2013,384(1-2):229-237.
[3]Baral B,avies AJ,Kim YH.Pain fiber anesthetic reduces brain stem fos after tooth extraction[J].Journal of Dental Research,2013,92(11):1005-1010.
[4]D'Eliseo D,Manzi L,Velotti,F.Capsaicin as an inducer of damage-associated molecular patterns(DAMPs)of immunogenic cell death(ICD)in human bladder cancer cells[J].Cell Stress&Chaperones,2013,18(6):801-808.
[5]Veloso J,Prego C,Varela MM.Properties of capsaicinoids for the control of fungi and oomycetes pathogenic to pepper[J].Plant Biology,2014,16(1):177-185.
[6]邱建生,张彦雄.世界辣椒红色素的历史、现状及发展趋向[J].中国食品添加剂,2003(6):3-10.
[7]张继民,胡林华.辣椒色素提取工艺及稳定性[J].安徽机电学院学报,1999,14(1):21-25.
[8]周雯雯,李湘洲,张炎强.辣椒红色素的国内研究进展[J].云南化工,2005,32(5):52-54.
[9]张亚琼,李单单.辣椒红色素的功能特性及应用[J].农产品与加工,2018,10(19):69-70.
[10]曾绍贵.高辣度辣椒新品种明椒7号高产制种技术[J].上海蔬菜,2017(4):13-14.
[11]李玉洪,李业勇,莫豪葵,等.高辣椒素含量航天辣椒桂航一号的选育[J].长江蔬菜,2011(24):8-10.
[12]罗爱玉,张建东,张宏兵,等.红色素专用辣椒新品种航椒红剑的选育及栽培技术要点[J].蔬菜,2013(11):205-206.
[13]夏延斌,王燕,罗凤莲.辣椒及辣椒制品的“辣度”标准化研究[J].辣椒杂志,2008(4):9-11、25.
[14]王燕,夏延斌,罗凤莲,等.辣椒素的分析方法及辣度分级[J].食品工业科技,2007,26(2):208-210.
[15]罗凤莲,夏延斌,欧阳建勋,等.Scoville感官评定法测定辣椒辣度[J].食品科技,2006,7(10):257-259.