3种不同类型子莲品种主要营养成分比较分析  

Comparison and Analysis on Major Nutritional Components of Three Different Types of Seed Lotus Cultivars

作　　者：唐记平 杨良波 徐金星 郑兴汶 邹东旺 刘春华 谢克强 

机构地区：[1]江西省广昌县白莲产业发展局,344900 [2]江西省广昌县白莲科学研究所

出　　处：《长江蔬菜》2013年第18期71-73,共3页Journal of Changjiang Vegetables

基　　金：国家公益性行业(农业)科研专项经费项目"水生蔬菜产业技术体系研究与示范"(200903017)

摘　　要：主要对野生子莲品种、传统子莲品种和人工选育的子莲品种等三类不同品种类型的子莲所含蛋白质、淀粉、脂肪、氨基酸组成以及矿物质含量等进行对比分析。结果表明,不同类型的子莲品种除外观等性状不同外,其营养成分也有一定差异。红花建莲的淀粉含量比莲湖野莲高5%左右,太空莲58号的蛋白质含量比百叶莲高5.7%,南梗野莲每1 kg样品含钙量是百叶莲的2倍多等。子莲不同品种间蛋白质的氨基酸组成基本相同,且必需氨基酸含量都较高。In the paper, we compared and analyzed the amino acid composition and contents of protein, starch, fat and mineral of three different types of seed lotus cultivars. The results showed that, different types of seed lotus euhivars had different external properties and nutritional components. The starch content of the traditional cultivar Honghuajianlian was 5% higher than that of the wild cuhivar Lianhuyelian, and the protein content of the artificially-bred cultivar Taikonglian No.58 was 5.7% higher than that of the traditional cuhivar Baiyelian, in addition, the calcium content of the wild cultivar Nangengyelian was two times as high as that of the traditional cuhivar Baiyelian. Different types of seed lotus cultivars had basically the same amino acid composition of protein, and they all had high essential amino acid content.

关 键 词：子莲 品种 营养成分 

分 类 号：S645.1[农业科学—蔬菜学]