CAJ | 학술논문

　　采用高效液相色谱法(HPLC)测定不同种源地、椒形的31份辣椒地方品种和31份F1果实中辣椒素含量及其辣度分级，为辣椒育种建立与国际接轨的辣度评估体系。结果表明，31份地方品种的平均辣度(x±s)(39.054±42.558)×103 SHU，辣度8级。种源地在炎热、潮湿地域的南方辣椒品种辣度（7~10级）极显著高于干燥、日温差大地域的（5~6级）；小型椒（米椒、泡椒和朝天椒）辣度（9级）>线椒（8级）>大果型（羊角椒）（6级）；辣度杂优遗传效应中，中亲优势73.0%，超亲优势19.0%，平均显性度3.1；辣度遗传效应及其表达受组合不同、环境气候影响因素大。
　　채용고효액상색보법(HPLC)측정불동충원지、초형적31빈랄초지방품충화31빈F1과실중랄초소함량급기랄도분급，위랄초육충건립여국제접궤적랄도평고체계。결과표명，31빈지방품충적평균랄도(x±s)(39.054±42.558)×103 SHU，랄도8급。충원지재염열、조습지역적남방랄초품충랄도（7~10급）겁현저고우간조、일온차대지역적（5~6급）；소형초（미초、포초화조천초）랄도（9급）>선초（8급）>대과형（양각초）（6급）；랄도잡우유전효응중，중친우세73.0%，초친우세19.0%，평균현성도3.1；랄도유전효응급기표체수조합불동、배경기후영향인소대。
The research was analyzed by using high performance liquid chromatography (HPLC) to determinate the capsaicin content and its spiciness grading for different sources and different shapes of 31 chilies’local varieties and 31 F1, in order to establish the international standards of spiciness assessment systems for chilies breeding. The results showed that the average of 31 local varieties spiciness was (x±s) (39.054±42.558)×103 SHU, and it was spiciness 8. The spiciness of south chilies that derived from hot and humid areas (7 to 10) was significantly higher than the chilies that derived from dried and large daily temperature difference areas (5 to 6). Moreover, in different sizes of chilies, the results as followed:the spiciness of small chilies (meters peppers, pickled chilies and red cluster peppers) (9)>line peppers (8)>large fruit peppers (Yang-Jiao chilies) (6). The mid-parent heterosis was 73.0% and the heterobeltiosis was 19.0% in the spiciness of hybridizing genetic effects, and the average dominance was 3.1. The spiciness of genetic effects and its expression could be influenced by different combinations or environmental climate factors.