Identification and quantification of some capsaicinoids in P adron pepper (Capsicum annuum L. var. annuum) fruits

被引：4

作者：

Estrada, B ^{[1
]}

Bernal, MA ^{[1
]}

Pomar, F ^{[1
]}

Merino, F ^{[1
]}

机构：

[1] Univ A Coruna, Fac Ciencias, Dept Biol Anim Biol Vexetal & Ecol, La Coruna 15071, Spain

来源：

ACTA ALIMENTARIA | 2001年 / 30卷 / 04期

关键词：

pepper; Capsicum annum L; capsaicinoids; phenolics; HPLC determination;

D O I：

10.1556/AAlim.30.2001.4.6

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Capsaicinoid and phenolic contents were determined at different maturation stages of the pepper fruit, with an increase being observed in the levels of both components. The increase in total soluble phenolics probably reflects the accumulation of capsaicinoids seen throughout development. Four different capsaicinoids and their precursor vanillylamine were identified in the cultivars studied. Capsaicin, dihydrocapsaicin and nordihydrocapsaicin showed the same accumulation patterns in all stages, but homodihydrocapsaicin appeared only in the last stage.

引用

页码：373 / 380

页数：8

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