8个品种辣椒籽成分分析与比较

对8个不同品种(定州新一代辣椒、朝天椒、益都椒、四平头辣椒、红安6号线椒、红龙13号金塔椒、新疆甜椒、印度TEJA辣椒)辣椒籽的主要成分、营养成分和抗氧化物质进行分析,为辣椒籽高值化的综合利用提供基础数据。结果表明,辣椒籽主要含有膳食纤维、蛋白质和脂肪,质量分数分别为40.10%~51.27%、17.30%~19.83%和11.53%~16.70%;辣椒籽中还含有16种氨基酸(15.16%~18.64%)、9种矿物质元素,其中钾含量达到7 790~11 566.67 mg/kg;不饱和脂肪酸占辣椒籽脂肪酸80%以上,其中亚油酸质量分数为7.04%~9.72%,占总脂肪酸72.20%~74.26%;VE、VC、酚类、黄酮等抗氧化物质含量分别为1.27~8.01、0.24~2.36 mg/100 g、11.43~20.22 mg GAE/g、2.36~12.58 mg RE/g,辣椒碱类物质含量为0.07~5.21 mg/100 g。其中,新疆甜椒籽膳食纤维和VE含量最高,益都辣椒籽蛋白质、油脂和黄酮含量最高,印度TEJA辣椒籽具有较高的总酚和辣椒碱类物质。

Analysis and Comparison of Constituents in Hot Pepper Seeds of Eight Verities

The proximate, nutritional and antioxidant constituents in hot pepper seeds of eight varieties, including Dingzhou Xinyidai, Chaotian, Yidu, Sipingtou, Hong’an No. 6, Jinta Honglong No. 13, Xinjiang Tianjiao, and Indian TEJA, were analyzed and compared. Dietary fiber, protein and oil were rich in hot pepper seeds, ranging from 40.10%–51.27%, 17.30%–19.83%, and 11.53%–16.70%, respectively. The seeds also contained 16 amino acids (15.16%–18.64%) and 9 minerals with potassium content of 7 790–11 566.67 mg/kg. Unsaturated fatty acids represented over 80% of the total fatty acids in the seeds of all the varieties tested, with the predominance of linoleic acid (7.04%–9.72% in the seeds), accounting for 72.20%–74.26% of the total fatty acids. The contents of tocopherol, ascorbic acid, total polyphenols, flavones and total capsicins in the seeds were 1.27–8.01, 0.24–2.36 mg/100 g, 11.43–20.22 mg GAE/g, 2.36–12.58 mg RE/g, and 0.07–5.21 mg/100 g, respectively. Xinjiang Tianjiao seeds contained the highest contents of dietary fiber and vitamin E of the eight varieties, Yidu seeds contained the highest contents of protein, oil and flavones and India TEJA seeds contained the highest contents of total polyphenols and capsaicins.