基于主成分分析的30 个辣椒品种果实

品质综合评价

王楠艺 付文婷 周鹏 杨娅 吴迪 范高领 何建文

DOI：10.16861/j.cnki.zggc.202423.0694

摘 要：探明不同來源、不同果型辣椒品种的营养品质差异，为辣椒品质育

种及种植推广提供理论依据。以朝天椒、线椒和圆珠椒3 种不同果实类型和不

同来源的30 个辣椒品种为研究对象，测定氨基酸、还原糖、粗脂肪、粗纤维、

辣椒素类物质含量等8 项果实品质指标，采用主成分分析进行综合评价。结果

表明，朝天椒类果实粗脂肪、粗纤维及辣椒素类物质含量高，线椒类果实辣椒

红素含量高，圆珠椒类果实含水量、氨基酸、还原糖含量高；不同品种间果实

品质存在明显差异，8 项品质指标的变异系数范围为12.32%～54.08%。相关性

分析结果表明，8 个品质指标间辣椒素含量与二氢辣椒素含量相关系数最高，

为0.92，呈极显著正相关；根据主成分分析评价得出品质排名前10 的辣椒品

种分别为黔辣5 号、辣研101、绥阳朝天椒、川椒112、艳椒425、黔辣8 号、

骄阳6 号、遵义朝天椒、黔辣3 号、兴蔬单生朝天椒。综合30 个辣椒品种果实

品质评价结果，线椒中黔辣5 号和朝天椒中辣研101 可作为高品质辣椒品种进

行推广种植，辣椒素、二氢辣椒素、还原糖及氨基酸含量可作为辣椒果实品质

的主要评价指标。

Key：辣椒；营养品质；主成分分析；综合评价

：S641.3 文献标志码：A ：1673-2871

（2024）04-046-10

Comprehensive evaluation of fruit quality of 30 pepper varieties

based on principal component analysis

WANG Nanyi， FU Wenting， ZHOU Peng， YANG Ya， WU Di， FAN Gaoling，

HE Jianwen

（Institute of Guizhou Pepper Research， Guizhou Academy of

Agricultural Sciences， Guiyang 550006， Guizhou， China）

Abstract： The purpose of this study was to investigate the

nutritional quality differences of pepper varieties from different

sources and fruit types， and to provide theoretical basis for pepper

quality breeding and planting promotion. Thirty pepper varieties of 3

different fruit types ， including pod pepper， line pepper and ball

pepper， and different sources were selected as the research objects.

Eight fruit quality indexes， including amino acid， reducing sugar，

crude fat， crude fiber and capsaicin contents， were determined by

principal component analysis. The results showed that the crude

fat， crude fiber and capsaicin contents were high in the pod

pepper ， the capsaicin content was high in the line pepper， and the

water content， amino acid and reducing sugar contents were high in

the ball pepper.There were large differences in fruit quality among

different varieties， and the coefficient of variation of 8 quality

indexes ranged from 12.32% to 55.87%. The correlation analysis

results showed that the correlation coefficient between capsaicin

content and dihydrocapsaicin content among the 8 quality indexes was

the highest（0.92）， showing a very significant positive

correlation. According to PCA analysis and evaluation， the top 10

pepper varieties ranked in quality were Qianla No. 5， Layan 101，

Suiyang pod Pepper， Sichuan Pepper 112， Yan Pepper 425， Qianla No.

8， Jiaoyang No. 6， Zunyi pod pepper， Qianla No. 3 and Xingshu

single pod pepper. Based on the fruit quality evaluation results of

30 varieties of pepper， Qianla No. 5 of line pepper and Layan 101 of

pod pepper can be used as high-quality variety for promotion and

planting， and the contents of capsaicin， dihydrocapsaicin，

reducing sugar and amino acid can be used as the main indexes for

evaluating the fruit quality of pepper.

Key words： Pepper; Nutritional quality; Principal component

analysis; Comprehensive evaluation

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