CAJ | 학술논문

采用高效液相色谱法测定38份辣椒果实中的辣椒素和二氢辣椒素的含量。研究辣椒素和二氢辣椒素的含量，换算出其史高维尔指数，并进行辣度分级。结果表明：参试的38份样品中，鲜果实的辣度级别从1级到8级，脱水果实的辣度级别从1级到10级。该试验中辣椒素类物质主要存在于胎座组织中，种子中含量次之，果皮中含量最少。辣椒老熟果含辣椒素换算出的史高维尔指数是青熟果的5-6倍。
채용고효액상색보법측정38빈랄초과실중적랄초소화이경랄초소적함량。연구랄초소화이경랄초소적함량，환산출기사고유이지수，병진행랄도분급。결과표명：삼시적38빈양품중，선과실적랄도급별종1급도8급，탈수과실적랄도급별종1급도10급。해시험중랄초소류물질주요존재우태좌조직중，충자중함량차지，과피중함량최소。랄초노숙과함랄초소환산출적사고유이지수시청숙과적5-6배。
Capsaicin and dihydrocapsaicin in 38 hot pepper genotypes were evaluated by HPLC. Moreover, the Scoville Heat Units （SHU） and pungency degree of hot pepper fruit in the different genotypes were calculated. The results showed that the pungency degree of the 38 genotypes＇ fresh fruit was from class 1 to class 8, and that of their dry fruit was from class 1 to class 10. The capsaicin and dihydrocapsaicin content in order of plant part was placenta 〉 seed 〉 pericarp. The SHU of the mature fruit was 5 to 6 times as high as that of the green fruit.