| 不同叶用芥菜品种营养成分分析 |
| |
| 引用本文： | 邓英,宋明,吴康云,郭惊涛,孟平红.不同叶用芥菜品种营养成分分析[J].中国蔬菜,2010,1(2):42-45. |
| |
| 作者姓名： | 邓英 宋明 吴康云 郭惊涛 孟平红 |
| |
| 作者单位： | 1.西南大学园艺园林学院,重庆 400716；;2.贵州省园艺研究所，贵州省园艺工程技术研究中心,贵州贵阳 550006 |
| |
| 基金项目： | 贵州省年度攻关项目〔NY字(2007)3041号〕; 贵州省农业科学院科研专项〔ZX(2007)039号〕; 人才培养项目(07011号) |
| |
| 摘 要： | 对15个叶用芥菜品种的营养成分进行分析评价。结果表明：3种类型的15个叶用芥菜品种均含有16种氨基酸，其中7种为人体必需氨基酸，氨基酸总量较高的品种其必需氨基酸、甜味氨基酸、苦味氨基酸含量也相应较高。同时，15个叶用芥菜品种VC、Ca、P、Fe等营养成分含量也较高，其中VC含量为1 362～2 428 mg·kg-1（FW），Ca含量为1 002.9～1 872.9 mg·kg-1（FW），P含量为250.7～656.9 mg·kg-1（FW），Fe含量为17.4～32.4 mg·kg-1（FW）。
|
| 关 键 词： | 叶用芥菜 营养成分 氨基酸 VC Ca P Fe |
| 收稿时间： | 2009-06-14; |
Analysis of Nutritive Components in Different Leaf Mustard[Brassica juncea(L.)Czern.et Coss.]Varieties |
| |
| DENG Ying,SONG Ming,WU Kang-yun,GUO Jing-tao,MENG Ping-hong.Analysis of Nutritive Components in Different Leaf Mustard[Brassica juncea(L.)Czern.et Coss.]Varieties[J].China Vegetables,2010,1(2):42-45. |
| |
| Authors: | DENG Ying SONG Ming WU Kang-yun GUO Jing-tao MENG Ping-hong |
| |
| Institution: | 1.College of Horticulture and Landscape Architecture,Southwest University,Chongqing 400716,China；;2.Guizhou Horticulture Institute,Research Center for Guizhou Horticultural Engineering and Technology,Guiyang 550006,Guizhou,China |
| |
| Abstract: | Nutritive components of 15 leaves mustard(Brassica juncea(L.)Czern.et Coss.)varieties were evaluated and analyzed.The results indicated that there are 3 types leaf mustard varieties,each variety contains 16 kinds of amino acid,among which 7 were essential to human bodies.In those varieties that had higher total amino acid,the contents of essential amino acid,sweet and bitter amino acids were higher relatively.At the same time,the contents of nutritive components of 15 leaves mustard varieties,including VC,c... |
| |
| Keywords: | Leaf mustard Nutritive component Amino acid VC Calcium Phosphate Iron |
| 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 |
|
