【摘要】 为了培育出营养成分含量丰富的干制辣椒品种，以117份辣椒资源的干椒为供试材料，测定其蛋白质、粗脂肪和辣椒素含量，运用描述性统计、相关性分析、灰色关联度分析、聚类分析等多元分析方法进行综合评价。结果表明，117份干辣椒的辣椒素含量变异系数最大，为85.04%，在选育新品种过程中辣椒素含量的选育空间较大；蛋白质含量与粗脂肪含量呈显著负相关，与辣椒素含量呈极显著负相关，而粗脂肪含量与辣椒素含量呈极显著正相关。基于熵权的灰色关联度分析，蛋白质、粗脂肪和辣椒素含量的权重分别为0.20、0.22和0.58，综合营养品质较优的是2021Q-141-571、2021Q-156-543和2021Q-147-543;K=5时把117份干辣资源聚为低粗脂肪低辣椒素类、高粗脂肪类、高辣椒素类、营养品质中等类、高蛋白质类等5个类群，相较系统聚类能较好地解决各营养指标之间存在关联的问题。依据灰色关联度分析和K均值聚类综合评价结果，可筛选高辣椒素、高蛋白或高粗脂肪含量的辣椒材料，研究结果为科学评价辣椒综合营养品质，对辣椒种质资源创新利用以及培育优良品种具有一定的参考价值。更多还原

【Abstract】 Pepper is an important cash crop. In order to cultivate dried pepper varieties with rich nutrients and high content, the contents of protein, crude fat and capsaicin in 117 dried peppers were determined and compared by descriptive statistics, correlation analysis, grey correlation analysis and cluster analysis. The results showed that the maximum coefficient of variation of capsaicin content in 117 dried peppers was 85.04%, and there was more room for the selection of capsaicin content in the process of breeding new pepper varieties. Protein content was found negative correlation with crude fat content, and significant negative with capsaicin content, while crude fat content was exhibited significant positive correlation with capsaicin content. Based on the grey relational analysis of entropy weight, the weights of protein, crude fat and capsaicin was 0.20, 0.22 and 0.58 respectively, and the comprehensive nutritional quality of 2021Q-141-571,2021Q-156-543 and 2021Q-147-543 were better. When K=5, 117 dried and spicy resources were grouped into five groups: Low crude fat, low capsaicin, high crude fat, high capsaicin, medium nutritional quality and high protein. Compared with systematic clustering, it can better solve the problem of correlation among nutritional indexes. According to the comprehensive evaluation results of grey relational analysis and K-means clustering, pepper materials with high capsaicin content, high protein content or rich crude fat content can be screened out, which has certain reference value for scientific evaluation of comprehensive nutritional quality of pepper, innovative utilization of pepper germplasm resources and cultivation of excellent varieties.更多还原