贵州农业科学2026，Vol.54Issue(9)：78-88,11.DOI:10.3969/j.issn.1001-3601.2026.09.009
不同生态区黔椒8号果实品质差异及其综合评价
Quality Difference and Comprehensive Evaluation of Qianjiao 8 Planted in Different Ecological Regions
摘要
Abstract
[Objective]The difference in pepper quality characteristics of Qianjiao 8 from different ecological regions was investigated to determine the key indexes of differential markers,and provide a theoretical basis for production of high-quality pepper.[Method]The standardized multi-site field experiment was designed and the nutritional components and volatile compounds of Qianjiao 8 planted in 5 different ecological regions,including Zunyi of Guizhou(GZ),Zhengzhou of Henan(HZ),Changsha of Hunan(HC),Urumqi of Xinjiang(XW)and Chifeng of Inner Mongolia(NC)were detected by physicochemical analysis and HS-SPME-GC/MS.The detection results were analyzed by principal component analysis(PCA)and orthogonal partial least squares discriminant method(OPLS-DA),and the comprehensive quality of peppers was evaluated by using the TOPSIS method.[Result]There were significant differences in physicochemical indexes of Qianjiao 8 peppers planted in 5 different ecological regions.The content of reducing sugar,total amino acids and capsanthin in Qianjiao 8 peppers from HZ reached 3.28 mg/g,23.04 mg/g and 67.84 mg/g,respectively.The content of capsaicin(1.40 mg/g)and dihydrocapsaicin(0.54 mg/g)in Qianjiao 8 peppers from NC was significantly higher than that from 4 other ecological regions.There were 127 volatile compounds in Qianjiao 8 peppers among 5 ecological regions.A total of 86 kinds of volatile compounds were detected from Qianjiao 8 peppers from GZ,the content of volatile compounds reached 142.46 μg/g(the highest)and the esters(68.18 μg/g,47.86%)were its characteristic components.There were the commonality and regional specificity in volatile compounds composition of Qianjiao 8 peppers among 5 different ecological regions.The esters(VIP=2.09)and capsanthin(VIP=1.89)screened by multivariate statistical analysis were key differential markers.The esters was negatively related to diurnal temperature range during the growing period significantly.From the perspective of comprehensive quality,the quality of Qianjiao 8 peppers from GZ was the best,followed by HZ.[Conclusion]The quality of Qianjiao 8 peppers is significantly influenced by the cultivation ecological environments.The esters and capsanthin can be used as geographical origin indicators.关键词
辣椒/黔椒8号/品质差异/营养成分/挥发性物质/酯类/辣椒红素/综合评价Key words
chili/Qianjiao 8/quality difference/nutritional component/volatile substance/esters/capsanthin/comprehensive evaluation分类
农业科技引用本文复制引用
孙小静,陈菊,殷勇,周鹏,李文馨,陆敏,王雪雅..不同生态区黔椒8号果实品质差异及其综合评价[J].贵州农业科学,2026,54(9):78-88,11.基金项目
贵州省农业科学院基金项目"贵州油辣椒关键香气物质及香味轮廓图构建研究"(黔农科一般基金[2024]16号) （黔农科一般基金[2024]16号）
贵州省农业科学院关键核心技术项目"贵州主要特色农产品数字化拼配关键技术研究"(黔农科 GJHX[2025]06号) （黔农科 GJHX[2025]06号）
贵州省辣椒产业关键环节技术研发项目 （）
贵州省科技计划项目"贵州辣椒品质特征分析与评价体系构建"(黔科合支撑[2022]重点016号),"基于多组学与计算生物学解析泡椒发酵褐变的关键机制及靶向抑制研究"(黔科合基础 MS[2026]321),"盐渍辣椒优新品种'种植+加工'产业化应用与示范"(黔科合成果[2024]一般125),"贵州省技术创新中心—辣椒精深加工关键技术研究"(黔科合平台 JSZX[2025]008) （黔科合支撑[2022]重点016号）
贵州省辣椒专班科技支撑项目"泡椒酶促与光致复合褐变机制及调控技术研究"(黔农[2026]-LJ-11) （黔农[2026]-LJ-11）
