| 不同薹菜品种氨基酸含量分析 |
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| 引用本文： | 宋廷宇,侯喜林,何启伟,吴春燕,徐苑芳. 不同薹菜品种氨基酸含量分析[J]. 中国蔬菜, 2007, 1(11): 8-10 |
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| 作者姓名： | 宋廷宇 侯喜林 何启伟 吴春燕 徐苑芳 |
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| 作者单位： | 南京农业大学园艺学院，210095 |
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| 基金项目： | 山东省农业良种产业化工程项目 |
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| 摘 要： | 通过对4个薹菜品种氨基酸种类、含量的分析,明确了薹菜中含有7种人体必需氨基酸;氨基酸种类以脂肪族氨基酸为主,芳香族和吲哚族氨基酸也占有较大的比例。
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| 关 键 词： | 薹菜 风味 氨基酸 |
| 收稿时间： | 2007-06-08; |
| 修稿时间： | 2007-06-082007-09-06 |
Analysis of Amino Acid Contents in Tai-tsai Varieties |
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| Song Tingyu, Hou Xilin, He Qiwei,et al.. Analysis of Amino Acid Contents in Tai-tsai Varieties[J]. China Vegetables, 2007, 1(11): 8-10 |
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| Authors: | Song Tingyu Hou Xilin He Qiwei et al. |
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| Affiliation: | Department of Horticultrue; Nanjing Agricultrual University; Jiangsu 210095; Institute of Vegetables; Shandong Academy of Agricultural Sciences; Jinan 250100 |
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| Abstract: | Kinds and contents of amino acids were analyzed with four tai-tsai varieties.The results indicated that there were seven kinds of essential amino acid to human body in tai-tsai,and aliphatic amino acid was the main component in tai-tsai,aromatic and indolyl amino acid also accounted for a large proportion. |
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| Keywords: | Tai-tsai Flavor Amino acid |
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