Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.)
Evolution of total and individual capsaicinoids in peppers during ripening of the Cayenne pepper plant (Capsicum annuum L.)
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DOI：
10.1016/j.foodchem.2013.12.068
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发表时间：
2014-06-15
期刊：
影响因子：
8.8
通讯作者：
Barroso, Carmelo G.
中科院分区：
文献类型：
--
作者：
Barbero, Gerardo F.;Ruiz, Aurora G.;Barroso, Carmelo G.
研究了卡宴果实成熟过程中辣椒素总量和5种主要辣椒素（去甲二氢辣椒素、辣椒素、二氢辣椒素、高辣椒素和高二氢辣椒素）含量的变化规律。辣椒素开始在辣椒中逐渐积累，从其发育开始直至最大浓度（1789 μ mol/Kg FW）。从这时起，总辣椒素含量开始急剧下降（32%），然后逐渐下降，直到成熟的第80天。存在于卡宴辣椒中的两种主要的辣椒素是辣椒素和二氢辣椒素，根据果实成熟，它们分别占总辣椒素的79%和90%之间。辣椒素的相对含量与其他四种辣椒素的进化不同。(C)2013爱思唯尔有限公司保留所有权利。
The evolution of total capsaicinoids and the individual contents of the five major capsaicinoids: nordihy-drocapsaicin, capsaicin, dihydrocapsaicin, homocapsaicin and homodihydrocapsaicin present in the Cayenne pepper (Capsicum annuum L), during fruit ripening, has been established. Capsaicinoids begin to accumulate gradually in the peppers from the beginning of its development up to a maximum concentration (1789 mu mol/Kg FW). From this time there is initially a sharp decrease in the total capsaicinoid content (32%), followed by a gradual decrease until day 80 of ripening. The two major capsaicinoids present in the Cayenne pepper are capsaicin and dihydrocapsaicin, which represent between 79% and 90%, respectively, of total capsaicinoids depending on fruit ripening. The relative content of capsaicin differs from the evolution of the other four capsaicinoids studied. (C) 2013 Elsevier Ltd. All rights reserved.