Difference Comparison and Clustering Analysis of Nutritional Quality and Capsanthin Content Among Different Varieties of Peppers
In order to improve the utilization of pepper resources and obtain the suitable processing methods for different varieties of peppers,with 64 new varieties of peppers as the experimental materials,the nutrient differences of different varieties of peppers are studied,capsanthin is extracted by ultrasonic-assisted method,and the clustering analysis of peppers is carried out.The results show that peppers are rich in nutrients such as Vc,fat and crude fiber.The correlation results show that there are significant correlations among the nutrients(P＜0.05),among which,Vc shows highly significant positive correlations with moisture,total sugar(P＜0.01),a significant positive correlation with ash(P＜0.05),and a highly significant negative correlation with crude fiber(P＜0.01).Through single factor experiment and orthogonal experiment,the optimal extraction process for capsanthin is determined as follows:solid-liquid ratio is 1∶9,extraction temperature is 60 ℃,microwave power is 500 W and extraction time is 30 min.Under these conditions,the content of capsanthin is 30.24～562.29 mg/100 g.The results of clustering analysis show that 64 varieties of peppers could be divided into four categories with nutritional quality as the index,and they could be divided into three categories with capsanthin as the index.
new varieties of peppernutrientscapsanthinultrasonic extractionclustering analysis
NETL
NSTL
万方数据
维普
