J］．南京理工大学学报(自然科学版），2002，（01）:26—29.Р［11] 杨本宏．辣椒红色素稳定性研究[J].生物学杂志，2002,76（14)：20- 22Р［12］ 张志强，江英，田丽萍．辣椒红色素稳定性及在食品中的应用研究［J]．中国调品， 2006,(4):32— 35 РРDetermination of main nutritional components in Yunnan several major pepper varieties and Germplasm ResourcesРРAbstract: the study mainly pepper varieties in Yunnan, the content of the main constituents were determined, including： capsaicin, vitamin C， protein, sugar, summed up the internal connection, can provide the best plan for the pepper breeding, provide guidance for pepper production activities， reduce the blindness of pepper production so as to improve the breeding efficiency. Lay a foundation for future breeding in Yunnan area high—quality pepper varieties。РKeywords： nutrition； soluble sugar; vitamin C （Vc）; protein; capsaicin; varieties
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