云南省主要辣椒品种活性成分及其加工适应性

研究云南不同品种辣椒活性成分的差异，能够明确其加工适应性特征，满足加工需求。方法 以49份云南辣椒材料为研究对象，测定不同辣椒材料中总黄酮、总酚、总生物碱、总皂苷、维生素C、降二氢辣椒碱、辣椒碱和二氢辣椒碱的含量，利用相关性分析、主成分分析法与聚类分析法进行综合评价。结果 主成分分析将8项品质指标综合为3个主成分(Y1、Y2、Y3)，其累计方差贡献率为71.774 %，并建立综合评价模型: F＝0.61Y1＋0.2Y2+0.18Y3。经综合评价，得分前3位的辣椒品种分别是49号(小米辣，小米辣)，35号(川优19，干椒)、43号(晶翠，小米辣)，具有较高的综合加工适应性。采用聚类分析方法可将49份云南辣椒材料分为3类。其中35号辣椒(川优19干椒)、43号辣椒(晶翠小米辣)辣椒、48号辣椒(红油辣)聚为一类，可用于提取辣椒碱、辣椒油树脂等产品。49号辣椒(小米辣，小米辣)为云南本土调味品企业泡制加工用小米辣，被单独聚为一类，综合得分最高，综合加工适应性最佳。结论该研究通过对云南辣椒的总黄酮、总酚、总生物碱、总皂苷、维生素C、降二氢辣椒碱、辣椒碱和二氢辣椒碱等活性成分进行分析与测定，辣椒活性成分的差异会影响辣椒加工产品的品质，因此活性成分可以作为评价辣椒精深加工适用性的指标。采用主成分与聚类分析作为评价辣椒加工适用性的统计学分析手段，能够有效区分不同辣椒品种的活性特征，对进一步开发云南地区辣椒资源、评价云南辣椒的加工适用性有一定的指导意义。

Active components and processing adaptability of main Capsicum annuum L. varieties in Yunnan Province

To study the differences of natural active ingredients in different varieties of Yunnan pepper, so as to clarify its processing adaptability and meet the processing requirements. Methods The contents of total flavonoids, total phenols, total alkaloids, total saponins, vitamin C, dihydrocapsaicin, capsaicin and dihydrocapsaicin in 49 Yunnan pepper materials were determined. Correlation analysis, principal component analysis and cluster analysis were used for comprehensive evaluation. Results The eight quality indicators were integrated into three principal components (Y1, Y2, Y3), and the cumulative variance contribution rate was 71.774%, and the comprehensive evaluation model was established: F = 0.61Y1+0.2Y2+0.18Y3. According to the comprehensive evaluation, the top three pepper varieties are No. 49 (Xiaomicao, Xiaomicao), No. 35 (Chuanyou 19, dry pepper) and No. 43 (Jingcui, Xiaomicao), which have high comprehensive processing adaptability. Forty-nine Yunnan pepper materials were divided into three categories by cluster analysis. Among them, No. 35 pepper (Sichuan You 19 dry pepper), No. 43 pepper (Jingcui millet hot) pepper, No. 48 pepper (red oil hot) can be clustered into a category, which can be used to extract capsaicin, chili oleoresin and other products. No. 49 pepper (millet spicy, millet spicy) is used by Yunnan local condiment enterprises for brewing and processing, which is separately grouped into a category with the highest comprehensive score and the best comprehensive processing adaptability. Conclusions This study analyzed and measured the active ingredients of Yunnan pepper, such as total flavonoids, total phenols, total alkaloids, total saponins, vitamin C, dihydrocapsaicin, capsaicin and dihydrocapsaicin. The difference of active ingredients in pepper will affect the quality of pepper processed products, so active ingredients can be used as an index to evaluate the applicability of intensive processing of pepper. Principal component analysis and cluster analysis were used as statistical analysis methods to evaluate the applicability of pepper processing, which could effectively distinguish the activity characteristics of different pepper varieties, and had certain guiding significance for further developing pepper resources in Yunnan area and evaluating the processing applicability of Yunnan pepper.