青甘韭花叶开发利用现状与营养品质分析
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国家自然科学基金地区(31260478)


The development and utilization status and nutritional quality analysis of flower & leaf of Allium Przewalskianum Regel
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    摘要:

    本文对产于西藏的青甘韭就其花和叶的芳香物质与常规营养品质进行了分析。结果表明,花和叶中芳香物质含量差异非常明显,在花中检测到23种芳香物质,可分为7大类;在叶中检测到8种芳香物质,可分为3大类;花和叶中共有芳香物质为丙醛、乙醚、二甲基二硫化物、二丙基二硫化物4种,除二甲基二硫化物相对含量在花和叶中比较接近外,其它3种差异巨大。花和叶中Vc含量、可溶性总糖和可溶性蛋白质含量均是花中的含量高于叶中,花中的含量分别是叶中的1.4、2.4和7.4倍,且均呈极显著差异。

    Abstract:

    The development and utilization of flower and leaf of A. przewalskianum R. from Tibet were introduced , and the aromatic substances and conventional nutritional quality were tested and analyzed. The results show that, (1)The origin of farmers and herdsmen will A. przewalskianum R. harvest in flowering shoots (leaf and flower) smashed after dried processing edible condiment. (2) A. przewalskianum R. has certain ornamental value, the flower in the mirror, flower beds, thematic park, forest as being used, rockery landscape. (1)the difference of the content of aromatic substances in flowers and leaves is very obvious, to 23 kinds of aromatic substances in flower detection, can be divided into 7 categories; 8 kinds of aromatic substances detected in leaf which can be divided into 3 categories. There are 4 kinds of fragrant substances in flowers and leaves are propionaldehyde, ethyl ether, two methyl two sulfide, two propyl two sulfide. The relative content of two methyl sulfide in flowers and leaves are relatively close, but the other 3 huge difference. The content of Vc, total soluble sugar and soluble protein were flowers was higher than that in the leaves, flowers are content in leaves of 1.4,2.4 and 7.4 times, and there was significant difference.

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朗杰,王陆洲,关志华,等.青甘韭花叶开发利用现状与营养品质分析[J].植物遗传资源学报,2018,19(1):96-102.

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  • 收稿日期:2016-12-21
  • 最后修改日期:2017-11-16
  • 录用日期:2017-11-27
  • 在线发布日期: 2018-01-23
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