不同辣椒材料果皮脂肪酸组成分析.pdfVIP

中国蔬菜　2013（8）：56-60 CHINA VEGETABLES 不同辣椒材料果皮脂肪酸组成分析 * 戈　伟　王述彬 　刘金兵　潘宝贵　刁卫平 （江苏省农业科学院蔬菜研究所，江苏南京 210014） 摘　要：采用气相色谱技术对 26 份辣椒材料果皮脂肪酸组成进行了研究，并与种子中脂肪酸组成进 行了比较分析。结果表明：在供试的 26 份辣椒材料果皮中共鉴定出 9 种脂肪酸成分，分别为月桂酸、肉 豆蔻酸、棕榈酸、硬脂酸、油酸、亚油酸、亚麻酸、花生酸和山嵛酸；辣椒果皮中主要脂肪酸组分是亚油 酸、亚麻酸和棕榈酸，各脂肪酸组分含量在品种间存在明显差异，变异系数为 8.16%～53.37%。与种子中 脂肪酸组成含量比较分析结果表明：辣椒果皮中检测到月桂酸，且亚麻酸的平均含量相对较高；而种子中 未检测到月桂酸，且亚油酸的平均含量约是果皮中的 2 倍，说明脂肪酸的组成及含量在辣椒果实的不同部 位存在一定差异。 关键词：辣椒；果皮；脂肪酸；气相色谱法 中图分类号：S641.3　　文献标识码：A　　 文章编号： 1000-6346（2013）08-0056-05 Analysis of Fatty Acid Composition in Pericarp of Different Pepper Varieties * GE Wei，WANG Shu-bin ，LIU Jin-bing，PAN Bao-gui，DIAO Wei-ping Institute of Vegetable Crops Jiangsu Academy of Agricultural Sciences Nanjing 210014 Jiangsu China ） （ ， ， ， ， Abstract ：Fatty acid composition in pericarp of 26 pepper （ Capsicum annuum L.）varieties were studied by gas chromatography，and were compared with the fatty acid composition in the seed． The results showed that there were 9 kinds of fatty acids in pepper pericarp，including lauric acid， myristic acid，palmitic acid，stearic acid，oleic acid，linoleic acid，linolenic acid，arachidic acid and behenic acid．The major acids were linolenic acid，linoleic acid and palmitic acid，significant differences revealed in the contents of fatty acids among varieties．The variation coefficients were within the range from 8.16%-53.37%．The results showed that lauric acid was detected in the pericarp of pepper. The average content of linolenic acid was relatively higher．While no lauric acid was detected inside of the seed，and the average content of linoleic acid was about 2 times of that in pericarp．This indicated that there were certain differences in fatty acid composition and contents at different parts of pepper fruit. Key words ：Pepper；Pericarp；Fatty acid；Gas chrom