Measurements of the capsaicinoid contents in Capsicum frutescens

【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 capsaicin. 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.