不同组分的腐植酸复合肥在辣椒上的施用效应及其生理机制研究

采用盆栽试验方法,研究了不同组分的腐植酸复合肥对辣椒生长及其生理特性的影响,以筛选出适于辣椒生长的最佳肥料方案。试验结果表明,不同组分腐植酸复合肥处理与等养分无机复合肥及对照相比,产量均有显著提高,提高幅度分别为8.1％～23.5％和165.0％～195.1％。其中以HAzn增产效果最为显著。对辣椒生理活性的影响,也是以HAZn总体表现效果最佳,它可提高辣椒体内NR、SOD、POD的活性,促进叶绿素的合成代谢。此外,微量元素锌、铁之间存在着一定的拮抗作用,在一个施肥方案中,二者不宜同时施用。     

包膜控释尿素对大棚辣椒的增产及土壤肥力效应的研究

对施用包膜控释尿素的大棚辣椒进行了田间试验,并对辣椒的品质进行了测试分析。结果表明:控释尿素与普通尿素相比有显著的增产效果,D90产量最高为34.83thm-2,比对照增产10.51thm-2,增产率为43.2%;比尿素增产6.59thm-2,增产率为23.3%;D60与普通尿素产量差异不显著;比对照增产5.68thm-2,增产率为23.4%;控释尿素具有增加单株果数、单果重的效果和增强辣椒生长的作用;辣椒施用控释尿素的硝酸盐含量最低,普通尿素最高;Vc和可溶性糖含量均以控释尿素为最高,普通尿素最低。综合品质指标依次为:控释尿素>普通尿素。说明控释尿素具有提高蔬菜品质的突出效应,特别在提高蔬菜的安全品质方面贡献最大。控释尿素的施用可增强土壤多酚氧化酶活性、磷酸酶、脲酶活性,特别能协调氮、磷、钾养分供应的平衡性,土壤酶活性的高低可以反映土壤养分转化的强弱。综合各项,在辣椒生产中以选用D90包膜控释尿素为最好,并适当配合D60和普通尿素。     

辣椒自然乳酸发酵中的变化及影响发酵质量的几个因素

通过分析辣椒发酵过程中发生的一系列物理、化学变化研究影响发酵产品质量的因素，发现在自然发酵中发酵微生物分泌果胶酶是组织软化的主要原因；糖对辣椒发酵的风味有重要的影响；发酵乳酸引起PH下降，受系统缓冲能力的影响。     

Nutrient composition and antioxidant activity of 10 pepper (Capsicum annuun) varieties

The nutritional composition of 10 pepper varieties collected from greenhouses in Almería (Spain), and unanalyzed until now, was determined. The analyzed principles included: Moisture, crude protein, available carbohydrates, lipids, dietary fiber, ashes, energy value, Vitamin C, fatty acids, carotenoids, minerals, nitrate and oxalic acid. The output of the analyses showed higher Vitamin C and carotenoid amounts in these pepper varieties than in conventional ones.The antioxidative capacity of the extracts, evaluated both with the β-carotene breaching and the 2,2,-diphenyl-1-picrylhydracyl (DPPH·) radical scavenging methods, has shown that the antioxidant activity of the extracts of some varieties was comparable with those of the commercial antioxidants used with comparative purposes.     

甜椒红色素的提取及稳定性研究

本文报道了采用甲醇从红甜椒中提取甜椒红色素的工艺，并对PH值、光、热等因素对其稳定性的影响，作了较深的研究。     

Effect of cooking on the antioxidant properties of coloured peppers

Pepper (Capsicum annum L.) has long been recognized as an excellent source of antioxidants, being rich in ascorbic acid and other phytochemicals. This study was conducted to investigate the effect of different cooking methods on the antioxidant properties of coloured peppers. Six varieties of peppers were subjected to different cooking methods, such as microwave heating, stir-frying and boiling in water, for 5 min individually. The cooked and raw peppers were analyzed for radical-scavenging activity (RSA) and total polyphenol content (TP) using 1,1-diphenyl-2-picrylhydrazyl–high-pressure liquid chromatography (DPPH)–HPLC and Folin-Ciocalteu methods, respectively. The samples were also evaluated for ascorbic acid content (AsA) by HPLC. Total carotenoid content was determined spectrophotometrically. Results suggest that there is no significant (P > 0.05) difference in RSA, TP, AsA and total carotenoid contents between the cooked and raw peppers when processed for 5 min. However, the cooked peppers show marked differences (P < 0.05) in the RSA, TP and AsA when cooked for 5 min in boiling water with further reduction observed after boiling for 30 min. This may be due to the leaching of antioxidant compounds from the pepper into the cooking water during the prolonged exposure to water and heat. Therefore, it is vital to use less water and cooking time and also to consume the water used for boiling so as to obtain the optimum benefits of bioactive compounds present in peppers. It is concluded that microwave heating and stir-frying without using water are more suitable cooking methods for pepper, to ensure the maximum retention of antioxidant molecules.     

Isolation and identification of house fly,Musca domestica L., repellents from pepper tree,Schinus molle L.

Foliage from the pepper tree,Schinus molle L., is traditionally used in Ethiopia to repel house flies,Musca domestica L. The volatile extracts of pepper tree leaves were shown to have repellent and feeding-deterrent activity against house flies in a two-choice laboratory bioassay. High-performance liquid chromatographic fractionation of steam-distilled volatiles from leaves, monitored by laboratory bioassays, demonstrated that bioactivity is associated with two compounds,cis-menth-2-en-1-ol andtrans-piperitol. The absolute configuration of the latter was established as (1S,6S)-piperitol by comparison of acetyl lactate derivatives. Racemic compounds were synthesized from piperitone, and bioassays with house flies indicatedtrans-piperitol to be the most active house fly repellent.     

胡椒粉中胡椒碱两种测定方法的比较

本文采用了无水乙醇回流法及无水乙醇超声提取法两种处理方法后分别利用液相色谱仪、紫外分光光度法两种检测方法检测胡椒粉中的胡椒碱含量,通过比较确定了超声提取加液相色谱法是一种适宜实验室推广的方便、高效、准确的检测方法。     

发酵辣椒组织软化的抑制初探

本文对发酵辣椒组织软化的抑制作了探索性研究,钙盐可用于抑制组织软化,其作用呈双曲线规律,0.14%的Ca^2 可有效抑制发酵辣椒后熟后熟过程中组织的软化,发酵完成后加入高浓度的NaCl或少量的苯甲酸钠有利于发酵辣椒较长期保藏时组织软化的抑制。辣椒组织软化的抑制处理宜在发酵之前进行。     

Multiresidue method for analysis of pesticides in pepper and tomato by gas chromatography with nitrogen–phosphorus detection

An analytical multiresidue method for the simultaneous determination of various classes of pesticides in vegetables (pepper and tomato) was developed. Vegetable samples are extracted with acetone and the pesticides are partitioned into ethyl acetate/cyclohexane. Final determination was made by gas chromatography with nitrogen–phosphorus detection. Confirmation analysis of pesticides was carried out by gas chromatography coupled with mass spectrometry in the selected ion monitoring (SIM) mode. The identification of compounds was based on retention time and on comparison of the primary and secondary ions. Recovery studies were performed at 0.05, 0.1 and 0.02 mg kg⁻¹ fortification levels of each compound and the recoveries obtained ranged from 70.1% to 128.5% with relative standard deviations lower than 7%. The method showed good linearity over the range assayed 50–1500 μg l⁻¹ and the detection and quantification limits for the pesticides studied varied from 0.1 to 4.4 μg kg⁻¹ and 0.4 to 14.5 μg kg⁻¹, respectively. The proposed method was used to determine pesticides levels in peppers and tomatoes grown in experimental greenhouses.