Antonious G F, Kochhar T S
Department of Plant and Soil Science, Land Grant Program, 218 Atwood Research Center, Kentucky State University, Frankfort, KY 40601, USA.
Bull Environ Contam Toxicol. 2009 Jan;82(1):59-63. doi: 10.1007/s00128-008-9512-8. Epub 2008 Aug 29.
Capsaicin and dihydrocapsaicin contribute to pungency as well as having health-promoting properties, in peppers. Twenty-three genotypes (four spp.) of hot pepper from the USDA germplasm collection were grown in the field to identify accessions having increased concentrations of these two compounds and determine the concentrations of heavy metals, in mature fruits. Concentrations and relative proportions of capsaicin, dihydrocapsaicin, and seven heavy metals varied between and within pepper species. Plant Introduction 547069 (C. annuum) contained the greatest concentrations of the two pungent compounds. Fruits of PI-439381 and PI-267729 (C. baccatum) accumulated the greatest concentrations of Pb, while PI-246331 (C. annuum) accumulated the greatest concentration of Cd among accessions tested.
辣椒素和二氢辣椒素不仅使辣椒具有辛辣味，还具有促进健康的特性。种植了来自美国农业部种质库的23个基因型（4个物种）的辣椒，以确定这两种化合物浓度增加的种质，并测定成熟果实中的重金属浓度。辣椒素、二氢辣椒素和七种重金属的浓度及相对比例在不同辣椒物种之间和同一物种内部均有所不同。植物引种编号547069（辣椒）含有最高浓度的这两种辛辣化合物。PI - 439381和PI - 267729（浆果状辣椒）的果实积累了最高浓度的铅，而PI - 246331（辣椒）在所测试的种质中积累了最高浓度的镉。
