南欧蒜与普通大蒜主要营养组分的比较  

Main Nutrition Quality of Levant Garlic Compare with Common Garlic's

作　　者：谷卫刚[1] 刘世琦[1] 杨凤娟[1] 张圣平[2] 张云起[1] 

机构地区：[1]山东农业大学园艺学院,泰安271018 [2]中国农业科学院蔬菜花卉研究所,北京10081

出　　处：《中国农学通报》2006年第1期74-76,共3页Chinese Agricultural Science Bulletin

基　　金：农业部948项目资助(2003T-14)。

摘　　要：验结果表明,南欧蒜平均单头鲜重及平均单薹鲜重显著高于苍山蒜和苏联蒜。南欧蒜蒜头中可溶性糖和游离氨基酸含量高于普通大蒜,蒜薹中大蒜素含量高于苍山蒜略低于苏联蒜,蒜薹和蒜头中蛋白质、维生素C含量均低于苍山蒜和苏联蒜。The single bolt weight of Levant garlic was significantly higher than Cang Shah garlic＇s and Soviet garlic＇s. The single clove weight was also strikingly higher than Cang shang garlic＇s and soviet garlic＇s. Soluble sugar content and free amino acid content in clove were higher than Cang Shan garlic＇s and Soviet garlic＇s. Allicin content of bolt was higher than Cang Shah garlic＇s and Soviet garlic＇s. Protein and Vc of bolt and clove were both lower than Cang Shan garlic＇s and Soviet garlic＇s.

关 键 词：南欧蒜 普通大蒜 营养组分 

分 类 号：S816.7[农业科学—饲料科学] TS252.59[农业科学—畜牧学]