| 不同牛蒡品种根的营养品质分析 |
| |
| 引用本文： | 何虎翼,甘秀芹,陆柳英,韦本辉.不同牛蒡品种根的营养品质分析[J].中国蔬菜,2011,1(6):73-75. |
| |
| 作者姓名： | 何虎翼 甘秀芹 陆柳英 韦本辉 |
| |
| 作者单位： | 广西农业科学院经济作物研究所，广西南宁 530007 |
| |
| 基金项目： | 广西农业科学院科技发展基金资助项目 |
| |
| 摘 要： | 对不同来源的5个牛蒡品种的根进行营养成分分析。结果表明：粗蛋白含量较高的是白肌大长和地皇早生，分别为2.48 %和2.47 %；淀粉含量较高的是东京白肌和白肌大长，分别为28.06 %和26.98 %；粗脂肪含量较高的是东京理想和柳川理想，粗纤维含量较高的是东京理想，钙含量较高的是东京白肌和柳川理想，铁含量较高是的东京理想。综合各项指标分析，白肌大长的综合营养品质较好。
|
| 关 键 词： | 牛蒡 品种 根 营养品质 |
| 收稿时间： | 2010-11-05; |
Nutritional Quality Analysis of Different Burdock Varieties Roots |
| |
| HE Hu-yi,GAN Xiu-qin,LU Liu-ying,WEI Ben-hui.Nutritional Quality Analysis of Different Burdock Varieties Roots[J].China Vegetables,2011,1(6):73-75. |
| |
| Authors: | HE Hu-yi GAN Xiu-qin LU Liu-ying WEI Ben-hui |
| |
| Institution: | Cash Crops Research Institute, Guangxi Academy of Agricultural Sciences, Nanning 530007, Guangxi, China |
| |
| Abstract: | The correlative analysis on nutritional components of different burdock(Arctium lappa L.)varieties were conducted in Guangxi.The results indicated that the crude protein contents of'Baijidachang'and'Dihuangzaosheng'were the highest,which were 2.48 % and 2.47 %,respectively.The starch contents of'Dongjingbaiji'and'Baijidachang'were the highest,which were 28.06 % and 26.98 %,respectively.The crude fat contents of'Dongjinglixiang'and'Liuchuanlixiang'were the highest,the crude fibre content of'Dongjinglixiang'w... |
| |
| Keywords: | Burdock Variety Root Nutritional quality |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
| 点击此处可从《中国蔬菜》浏览原始摘要信息 |
| 点击此处可从《中国蔬菜》下载免费的PDF全文 |
|
