不同品种大葱槲皮素含量变化规律研究  

Study on the Change of Quercetin Content in Different Varieties of Welsh Onion

作　　者：张巍巍[1] 王丽乔[2] 赵玉靖[3] 冯大领[1] 袁瑞江 

机构地区：[1]河北农业大学生命科学学院,河北保定071000 [2]石家庄市农林科学研究院,河北石家庄050021 [3]河北农业大学园艺学院,河北保定071000

出　　处：《北方园艺》2016年第6期32-34,共3页Northern Horticulture

基　　金：河北省科技计划资助项目(14226306D-6)

摘　　要：以大葱为试材,研究了9个品种的不同取材部位以及不同贮藏期对大葱槲皮素含量的影响。结果表明:不同品种之间槲皮素含量存在差异,其中"1号"、"2号"、"3号"和"青杂2号"大葱品种槲皮素含量较高;大葱槲皮素含量从上部-中部-下部呈逐渐减少趋势;收获时期、贮藏1个月和贮藏2个月的大葱品种基本呈先升高再降低的趋势。因此,贮藏后的大葱槲皮素含量在一定时期内有所升高。该研究为大葱的高效利用提供了理论依据。Taking welsh onion as test material,the changes of quercetin content were studied on 9varieties,parts and storage period of welsh onion.The results showed that the content of quercetin in different varieties had significant differences especially high in‘No.1＇,‘No.2＇,‘No.3＇and‘Qingza No.2＇;the content of quercetin gradually decreased from the top to the middle and then to the lower part.The change trend of the quercetin content was low-high-low at three phases,harvest time,storing one month and storing two months.So the quercetin content of welsh onion stored also rose for some time.This research provided a theoretical basis for the efficient utilization of welsh onion.

关 键 词：大葱 槲皮素 品种 部位 贮藏期 

分 类 号：S633.1[农业科学—蔬菜学]