Abstract: The contents of twelve mineral elements (K, Ca, Mg, P, S, Fe, Mn, Zn, Cu, Mo, Ni, and Co) and four quality attributes (capsaicin, vitamin C, protein, and dry matter) of hot pepper samples collected from Zunyi, Guizhou were determined. The relationship between the quality and the mineral elements was studied. Moreover, principal component analysis (PCA) and hierarchical cluster analysis (HCA) were used to analyze the quality of hot pepper. The results showed that the contents of twelve mineral elements were in the following order: K > P > S > Mg > Ca > Fe > Zn > Mn > Cu > Ni > Mo > Co. Compared with data from previous studies, the contents of protein, vitamin C, and dry matter in Zunyi grown hot pepper were higher, being rich in nutrients. Nonetheless, the capsaicin content of Zunyi grown red pepper varied in a wide range. Vitamin C content was significantly positively correlated with copper content (r = 0.584, P < 0.05, n = 16), as well as the contents of K, Ca, Mg, P, S, and Zn. In addition, PCA showed that the cumulative contribution rate of the first two principal components was 49.368%, which indicated that capsaicin was an important indicator in assessing the quality of hot pepper, and the characteristic elements were K, Mg, P, S, Zn, Cu, Ni, and Co. Besides, the results of HCA revealed that there were some differences in the quality and mineral elements of hot pepper from different regions, and the quality and mineral elements contents of hot peppers from the same area were similar. A regional distribution pattern was observed for hot pepper quality.

Key words: mineral elements, quality, principal component analysis, hot pepper