中文摘要：

【目的】对小米辣Capsicum frutescens的辣椒素类物质合成规律进行研究．【方法】采用高效液相色谱法，对花后13个不同时期小米辣胎座、果肉的辣椒素和二氢辣椒素含量进行检测，结合SAS软件的多因素方差法进行分析．【结果和结论】辣椒素类物质在胎座和果肉中均能合成；其合成随花后果实发育逐渐增加到最高值，而后略微降低；其含量的高低与辣椒果实中组织部位和合成时期显著相关（P＝0.00≤0.01），以胎座部位最多（22 d的质量分数达11.418 mg· g-1）．

英文摘要：

Objective The purpose of this study was to understand the pattern of capsaicinoid synthesis in Capsicum frutescens.[Method] With high performance liquid chromatography （HPLC）, the placenta and pulp were sampled at 13 different periods after anthesis for analyses of capsaicin and dihydro capsai-cin.All the data were subject to SAS software for multi-factor variance analysis .[Result and conclusion]Capsaicinoids were synthesized in both the placenta and pulp .Their contents gradually increased to a peak and then slightly decreased .The contents of capsaicinoids were significantly affected （ P=0.00≤0.01 ） by fruit tissues and developmental periods .The placenta had the highest content of capsaicinoids , which was 11.418 mg· g -1 at 21 d after anthesis .