泰安黄芽白菜品质测定分析  

Quality Determination and Analysis of Tai’an Yellow Bud Chinese Cabbage

作　　者：孔涛 姜飞 杜春艳 国荣荣 张浩然 徐英兰 李程 刘中良[4] KONG Tao;JIANG Fei;DU Chunyan;GUO Rongrong;ZHANG Haoran;XU Yinglan;LI Cheng;LIUZhongliang(Agriculture and Rural Affairs Bureau of Daiyue District,Tai’an City,Tai’an 271000,China;Dailvte Vegetable Professional Cooperative of Tai’an City,Tai’an 271000,China;Institute of Vegetables,Shandong Academy of Agricultural Sciences,Jinan 250100,China;Tai’an Academy of Agricultural Sciences,Tai’an 271000,China)

机构地区：[1]泰安市岱岳区农业农村局,山东泰安271000 [2]泰安市岱绿特蔬菜专业合作社,山东泰安271000 [3]山东省农业科学院蔬菜研究所,山东济南250100 [4]泰安市农业科学院,山东泰安271000

出　　处：《中国果菜》2023年第4期54-57,共4页China Fruit & Vegetable

基　　金：泰安黄芽白菜绿色标准化生产技术集成与示范推广。

摘　　要：泰安黄芽白菜是国家地理标志保护产品,但关于其营养成分的具体参数尚不清楚,因此,本试验以泰安黄芽白菜和常规白菜品种‘北京新3号’(对照)为供试材料,测定了相关品质指标。结果表明,与对照相比,泰安黄芽白菜的可溶性糖、可溶性蛋白、游离氨基酸和维生素C含量分别显著提高了35.36%、48.68%、44.44%和25.36%,干物质积累量和纤维素含量较低。Tai’an yellow bud Chinese cabbage is a national geographical indication agricultural product,but the specific parameters of it’s nutritional components are not very clear.Therefore,this experiment took Tai’an yellow bud Chinese cabbage and conventional Chinese cabbage variety‘Beijingxin 3’(control,CK)as test materials,and determined the relevant quality indexes.The results showed that compared with the control,soluble sugar,soluble protein,free amino acid and vitamin C contents of Tai’an yellow bud Chinese cabbage were significantly increased by 35.36%,48.68%,44.44%and 25.36%respectively,and the dry matter accumulation and cellulose content were lower.

关 键 词：泰安黄芽白菜 常规白菜品种 营养品质 风味品质 

分 类 号：S634.1[农业科学—蔬菜学]