不同海拔藜麦的营养成分差异性研究  

Nutritional Components in Chenopodium quinoa at Different Elevations

作　　者：徐天才[1] 和桂青[1] 李兆光[1] 赵菊[1] 苏泽春[1] 薛润光[1] 

机构地区：[1]云南省农业科学院高山经济植物研究所,云南丽江674199

出　　处：《中国农学通报》2017年第17期129-133,共5页Chinese Agricultural Science Bulletin

基　　金：云南省生物产业发展(云南省财政发展生物产业)项目"藜麦良种繁育及规范化种植示范基地建设"(云财农[2015]189号)

摘　　要：探讨不同海拔种植的藜麦籽中营养成分与海拔之间的关系,为滇西北的藜麦规范化栽培和产品原料来源提供科学依据。选取4个不同海拔高度进行大田试验,研究不同海拔对藜麦籽中的蛋白质、灰分、氨基酸、微量元素等营养成分含量的影响。结果表明,藜麦籽的总糖、灰分、锰、钾、天门冬氨酸、谷氨酸、缬氨酸、异亮氨酸、酪氨酸、精氨酸和氨基酸总含量是随着海拔的增高而增加;粗纤维、棕榈酸、α-亚麻酸、铜含量是随海拔增加而下降。藜麦营养成分的含量与种植海拔有密切关系,应根据实际需要合理种植。The research explored the relationship between nutritional components in Chenopodium quinoa willd seeds and cultivation elevation in order to provide references for standard cultivation and supplying of Chenopodium quinoa willd in the northwest of Yunnan Province. A field experiment was performed at four elevations and the effects of elevation on protein, ash content, amino acid, and trace elements in seeds of Chenopodium quinoa were studied. The results showed that in Chenopodium quinoa seeds, sugar, ash content, manganese, potassium, aspartic acid, glutamic acid, valine, isoleucine, tyrosine, arginine, and amino acid contents all increased along with the elevation increase, but crude fiber, palmitic acid, u-linolenic acid, and copper contents decreased with the elevation increase. Nutritional components of Chenopodium quinoa seeds are closely linked to the cultivation elevation, so it is necessary to arrange the planting according to practical demands.

关 键 词：藜麦 海拔 营养成分 差异性 Α-亚麻酸 

分 类 号：S3[农业科学—农艺学]