鲜食花生相关生化特性的研究  

Studies on Biochemical Characters Relative to Direct Edible Peanut

作　　者：罗虹[1] 周桂元[2] 方洪标[1] 董桂军[1] 

机构地区：[1]华南师范大学生命科学学院,广东广州510631 [2]广东省农业科学院作物所,广东广州510640

出　　处：《花生学报》2004年第4期1-4,共4页Journal of Peanut Science

基　　金：广东省农业攻关项目(2003B21203);广东省农科院重点项目(04 攻关 02A)

摘　　要：通过测定13个花生品种的胰蛋白酶抑制剂的活性,蔗糖、总糖和果糖的含量,鉴定和筛选出适合鲜食的花生品种。结果表明:花生品种M001的蔗糖、总糖和果糖含量较高,且胰蛋白酶抑制剂活性较低,该品种较适合鲜食。Development of the peanut varieties suitable for direct edible use is the major breeding objective in near future. Some biochemical characters relative to direct edible use were compared among 13 peanut varieties form different sources. The results showed that the new variety M001, with high content of total sugar, sucrosum and fructose, and low activity of trypsin inhibitor, is the most suitable direct edible among the 13 peanut varieties.

关 键 词：花生品种 鲜食花生 生化特性 蔗糖 总糖 糖含量 胰蛋白酶抑制剂 果糖 活性 筛选 

分 类 号：S565[农业科学—作物学]