Study on the Content of Capsaicin and Dihydrocapsaicin in Pepper Fruit

The capsaicin and dihydrocapsaicin were determined by HLPC.The results showed the range of capsaicinoid account for dry weight was 0.02%~0.582%.The capsaicin content ranged from high to low was small hot pepper, line pepper,ban pepper,green pepper and color pepper.The range of capsaicin content account for capsaicinoid was 37.0%~66%.The dihydrocapsaicin content ranged from high to low was small hot pepper,line pepper,ban pepper,color pepper and green pepper.The range of dihydrocapsaicin content account for capsaicinoids was 23.8%~53.1%.The capsaicinoids content of different parts of pepper ranged from high to low was placenta,pericarp and seed.