国内山药营养品质、影响因素及评价方法研究进展  

Research Progress on Nutritional Quality,Influencing Factors and Evaluation Methods of Chinese Yam

作　　者：郭林宇[1] 汤晓艳[1] GUO Lin-yu;TANG Xiao-yan(Institute of Quality Standard and Testing Technology for Agro-products,Chinese Academy of Agricultural Sciences/Key Laboratory for Agro-product Quality and Safety,Ministry of Agriculture and Rural Affairs,Beijing 100081,China)

机构地区：[1]中国农业科学院农业质量标准与检测技术研究所/农业农村部农产品质量安全重点实验室,北京100081

出　　处：《中国食物与营养》2021年第12期53-60,共8页Food and Nutrition in China

基　　金：中国农业科学院科技创新工程。

摘　　要：综述了山药营养功能成分特点、营养品质影响因素及评价方法方面的研究进展,以期为山药营养品质研究、营养精准利用、种植技术优化改良提供科学依据。The paper summarized the advance on the characteristics of nutritional function components,the influencing factors of nutritional quality,as well as the evaluation methods of Chinese yam to provide scientific reference for the study on nutritional quality,the precise nutritional utilization,and the cultivation techniques optimization and improvement of Chinese yam.

关 键 词：山药 营养品质 功能 影响因素 评价 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]