摘要
研究了云南特色农产品雀辣与其他辣椒的成分差异,为丰富雀辣及其辣椒产业的研究提供了一定的理论依据。研究结果表明,与其他辣椒相比雀辣在还原糖、维生素C和总黄酮含量上无明显优势,但辣椒素和二氢辣椒素含量优势较显著,具有重要的开发研究价值。
The composition difference analysis of Yunnan characteristic agricultural products‘Que La'and other pepper was studied,It provided a certain theoretical basis for enriching the research of‘Que La'and pepper industry.The results showed that the content of reducing sugar,vitamin C and flavone was not obvious,but the content of capsaicin and dihydrocapsaicin was significant,which had obvious development and research value.
作者
何享
陈云兰
白铭松
HE Xiang;CHEN Yunlan;BAI Mingsong(Pu'er vocational education center,Yunnan Pu'er 665000,China;College of tropical crops,yunnan agricultural university,Yunnan Pu'er 665000,China;Xiangyun inspection and testing institute for comprehensive control,Yunnan Dali 671000,China)
出处
《食品工程》
2022年第3期63-65,共3页
Food Engineering
关键词
雀辣
营养成分
差异分析
辣椒素
‘Que La'
nutritional composition
variation analysis
capsaicine
作者简介
何享,女,1985年出生,2008年毕业于云南农业大学食品质量与安全专业,讲师;通讯作者:陈云兰,E-mail:286089445@qq.com.
