不同牛蒡品种根的营养品质分析  

Nutritional Quality Analysis of Different Burdock Varieties Roots

作　　者：何虎翼[1] 甘秀芹[1] 陆柳英[1] 韦本辉[1] 

机构地区：[1]广西农业科学院经济作物研究所,广西南宁530007

出　　处：《中国蔬菜》2011年第6期73-75,共3页China Vegetables

基　　金：广西农业科学院科技发展基金资助项目(2007020)

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。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...

关 键 词：牛蒡 品种 根 营养品质 

分 类 号：S631.9[农业科学—蔬菜学]