不同雪菜品种纤维素、氨基酸含量测定分析  

Analysis of Content of Fiber and Amino Acid on Different Potherb Mustard Cultivars

作　　者：叶立华[1] 顾掌根[1] 杨国志[1] 褚伟雄 寿新红 

机构地区：[1]嘉兴市农业科学研究院,浙江嘉兴314016

出　　处：《长江蔬菜》2010年第12期39-40,共2页Journal of Changjiang Vegetables

摘　　要：对嘉兴本地几个主要雪菜品种进行了纤维素、氨基酸含量的测定分析。结果表明,在几个参试品种中七星鸡冠菜纤维素含量最低,腌渍雪菜菜体和卤汁中总氨基酸含量远高于其他品种,品质最佳,适合初加工;而嘉雪四月蕻品质仅次于七星鸡冠菜,且产量最高,适合深加工。Fiber and amino acid on the potherb mustard cultivars in Jiaxing city were analyzed.The results showed that Qixingjiguancai had the lowest content of fiber,pickled potherb mustard and marinade had the highest content of total amino acid.Jiaxuesiyuehong had good quality,which being next to Qixingjiguancai,and was suitable for intensive processing.

关 键 词：雪菜 纤维素 氨基酸 

分 类 号：S637.2[农业科学—蔬菜学]