莼菜的生理功能和护绿工艺研究概况  

Investigation of Physiological Function and Environment Protection Process of Water Shield

作　　者：丁晓雯[1] 李洪军[1] 章道明[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《四川食品与发酵》2007年第1期43-45,共3页Sichuan Food and Fermentation

基　　金：重庆市教委支助科研项目;合同编号:040213

摘　　要：莼菜(water shield,Brasenia schreberi)是原产于我国东南部的一种珍稀水生蔬菜,具有很好的营养价值和生理功能。随着人们生活水平的提高和健康意识的增强,它的价值日益受到重视。本文就莼菜的营养成分、生理功能及其护绿方法作一综述。Water shield is a kind of rare hydrophytic vegetable which is originally produced in southeast China. It is characterized of good nutrition value and physiological function. With the improvement of living level and the development of health consciousness, people pay much attention to it increasingly. In this article, its nutrition element, physiological function and means of green-protecting will be reviewed.

关 键 词：莼莱 营养成分 生理功能 护绿方法 

分 类 号：TS201.1[轻工技术与工程—食品科学]