菜用枸杞的品种筛选及营养品质分析  

Screening and Nutritional Quality Analysis of Lycium chinense Miller Cultivar

作　　者：王凤宝[1] 付金锋[1] 董立峰[1] 王伟伟[1] 

机构地区：[1]河北科技师范学院生命科技学院,河北昌黎066600

出　　处：《中国蔬菜》2011年第6期80-83,共4页China Vegetables

基　　金：河北省秦皇岛市科技局项目(200901A077)

摘　　要：为了筛选直接用于生产的菜用枸杞新品种,在燕山山麓及环渤海湾地区进行野生枸杞资源普查、搜集和选择,对搜集到的野生枸杞种质进行产量、抗逆性、抗病性、药用品质、营养品质鉴定,从中筛选出优异种质昌选1号。昌选1号比对照宁杞菜1号增产9.5%;粗蛋白质、氨基酸总量和必需氨基酸含量分别比对照增加23.0%、5.6%和8.4%;黄酮含量比对照增加21.4%;微量元素硒、锌和铁含量分别比对照增加150.0%、75.4%和11.2%。In order to screen new Lycium chinense Miller cultivar directly used in production,general survey,gathering and selecting for wild Lycium resources at foot of Yan Mountain and Bohai Bay were carried out.And their yield,stress resistance,disease resistance,medical value and nutritional quality were identified.An excellent germplasm Changxuan No.1 was screened.The yield of Changxuan No.1 was 9.5 % higher than that of the control Ningqicai No.1 .The total contents of protein,amino acid and essential amino acid...

关 键 词：菜用枸杞 种质 筛选 营养品质 

分 类 号：S567.19[农业科学—中草药栽培]