| Chili pepper(Capscum annuum L.)is not only an important vegetable and condiment,but also an industrial material for extracting capsaicin,which has important economic value.There are many varieties of peppers,and the planting area is large in the country(accounting for more than 12%of vegetable planting area).Since the successful cultivation of chili pepper(‘Hangzhou Jizhua×Jilin Zaojiao'),it has been more and more popular in the country.At present,the varieties of chili pepper(‘Hangzhou Jizhua×Jilin Zaojiao')have been planted on a large scale in many parts of the country,and the planting scale is gradually expanding.The main advantages of chili pepper(‘Hangzhou Jizhua×Jilin Zaojiao')are low spicyness,high Vc content,thick meat,good taste and high planting efficiency.It is of great economic significance to study the changes of important nutrients during the harvest period of the pepper fruit and provide reference for production.Therefore,in this study,we chose several varieties of chili peppers as research material,the traditional capsaicin extracts were optimized,and the content of capsaicinoids,dry matter and vitamin C in the peppers collected at different time points were determined by high performance liquid chromatography.In order to provide reference for the actual production plan and the development of the harvesting plan,we explored the changes of capsaicinoids and dry matter content in the peppers during the harvesting period of the six chili pepper varieties and effects of different planting time on the content of dry matter,capsaicinoids and Vitamin C in the peppers during the harvesting period of the four chili pepper varieties.The main findings are as follows:1.Establishment of extraction and detection system of capsaicin and Dihydrocapsaicin from fruits of chili pepperThe chromatographic conditions for HPLC determination under this test condition are:Hypersil ODS2(250 mm×4.6 mm,5?m);equipped with UV detector,wavelength 280 nm;mobile phase was80%methanol,flow rate 0.8 mL/min;column temperature 30?;injection volume 10?L.Under the chromatographic conditions,the capsaicin and dihydrocapsaicin in the test sample can be completely separated without mutual interference,the peak shape is good,the peak time is appropriate,and the repetition rate is good.The pretreatment method of the pepper material is freeze-drying,which can effectively reduce the loss of capsaicinoids.The extract was concentrated to avoid the fact that the concentration of capsaicin and dihydrocapsaicin in the extract was too low to be measured by HPLC.2.Harvesting plans for six varieties of chili pepperConsidering the maturity and hotness of the fruit,it is more suitable for the six varieties of peppers to be harvested about 41 days after flowering.At this time,the content of capsaicin in most of the peppers is higher and the dry matter content is higher.If harvested in advance,the fruit is not fully developed,the dry matter content is low,the fruit is small,and the quality is light.If it is harvested too late,the fruit maturity is too high,it is not suitable for storage and transportation,and the capsaicinoids substance is also slightly decomposed.3.Planting Plans for four varieties of chili pepper'Hangjiao 12'is suitable for late planting.Late planting makes the content of capsaicinoids increase,reached 1.35 mg·g~-11 m_d at 49 days after flowering.'Hangjiao 2'is suitable for early planting,and the dry matter accumulates when the fruit matures,reached 14.10%at 49 days after flowering;'Hangjiao-206'is suitable late planting,the content of capsaicinoids and vitamin C increased slightly,reached 0.26mg·g~-11 m_d and 12.62 mg·g~-11 m_d,respectively,at 49 days after flowering.'Hangjiao-2731'was suitable for early planting,and the content of capsaicinoids and vitamin C in fruits during harvest was higher,reached 0.52 mg·g~-11 m_d and 12.62 mg·g~-11 m_d,respectively,at 49 days after flowering. |
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