太行山野生韭菜与栽培韭菜主要营养品质比较  

Comparison of Main Nutritional Quality Between Taihang Mountain Wild Leek and Cultivation Leek

作　　者：李贞霞[1] 孙丽[1] 杜晶晶[1] 王广印[1] 

机构地区：[1]河南科技学院园艺园林学院,河南新乡453003

出　　处：《北方园艺》2013年第16期45-47,共3页Northern Horticulture

基　　金：河南省现代农业产业技术体系建设资助项目(S2010-03-G06);河南省科技攻关重点资助项目(112102110023)

摘　　要：以太行山野生韭菜和栽培韭菜为试材,研究比较了2种韭菜的蛋白质、维生素C和可溶性总糖3种营养品质的含量变化。结果表明:太行山野生韭菜与栽培韭菜相同部位的营养成分含量不同:假茎、叶鞘、叶身中均为野生韭菜的可溶性总糖的含量较高,栽培韭菜的蛋白质含量相对来说较低;太行山野生韭菜与栽培韭菜相同营养成分在不同部位含量也不同:蛋白质含量表现为野生韭菜叶身中较其它部位的高,可溶性总糖和维生素C均表现为野生韭菜假茎中的含量较高。Taking Taihang wild leek and cultivation leek as materials,the protein,the Vitamin C and the soluble sugar content of the three main nutritional qualities of wild leek and cultivation leek were compared.The result showed that nutrition content of wild leek and cultivation leek were different in the same part： in pseudostem,sheath and leaf,the soluble sugar content of wild leek was higher than the other two elements and the protein content of cultivation leek was lower.The same nutrition content of wild leek and cultivation leek were different in different parts： the protein content was higher in the leaf of wild leek,and soluble sugar and vitamin C content were higher in the pseudostem of wild leek.

关 键 词：野生韭菜 栽培韭菜 营养品质 

分 类 号：S633.3[农业科学—蔬菜学]