食品科学2017，Vol.38Issue(22)：178-183,6.DOI:10.7506/spkx1002-6630-201722027
8个品种辣椒籽成分分析与比较
Analysis and Comparison of Constituents in Hot Pepper Seeds of Eight Verities
摘要
Abstract
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.关键词
辣椒籽/膳食纤维/油脂/蛋白质/抗氧化物质/分析Key words
hot pepper seeds/dietary fiber/oil/protein/antioxidants/analysis分类
轻工纺织引用本文复制引用
马燕,徐贞贞,邹辉,高歌,王永涛,崔俊良,廖小军..8个品种辣椒籽成分分析与比较[J].食品科学,2017,38(22):178-183,6.基金项目
公益性行业(农业)科研专项(201303079) （农业）
国家特色蔬菜产业技术体系岗位专家项目(CARS-24-E-03) （CARS-24-E-03）
北京市科技新星与领军人才培养专项(Z151100000315032) （Z151100000315032）
德州市现代产业首席专家工程项目 （）
