摘要
本试验以贵州不同生态条件下生产的辣椒为材料,研究了它们的风味营养品质差异。结果表明:贵州凉水井和果落的鲜辣椒含水量最低,干物质含量高,差异显著。其中,毕节、花溪各地(果落、茅草、下坝、湖潮、燕楼)品质较佳;毕节和花溪地区的辣椒VC含量极高,粗脂肪含量较高,粗纤维含量较低;遵义地区、花溪地区辣椒素含量较高。
The internal quality of capsicum in different regions in Guizhou province was investigated in the experiment. The result showed that there were special variations in different regions, The best is from Bijie and Huaxi（Guoluo, Maocao,Xiaba, Huchao and Yanlou）.The capsicum that was produced in Bijie and Huaxi contains more VC, and less fiber compared to that produced in other regions. At the same time,the capsicum produced in Huaxi and Zunyi contains more capsaicin compared to that produced capsicum in other regions.
出处
《辣椒杂志》
2006年第3期20-23,共4页
Journal of China Capsicum
基金
贵州省"十一五"重大科技项目
贵州大学人才基金项目
关键词
辣椒
品质
贵州
Capsicum（hot peppers）
quality
Guizhou
