不同粉葛品种的营养品质分析及产品研发进展  

Nutritional Component Analysis and Product Development Progress of Different Pueraria thomsonii Cultivars

作　　者：陆建林 肖柳华 彭君 朱德彬 胡远锋 王子诚 陈艳妮 周振伟 熊燕 LU Jianlin;XIAO Liuhua;PENG Jun;ZHU Debin;HU Yuanfeng;WANG Zicheng;CHEN Yanni;ZHOU Zhenwei;XIONG Yan(Pingxiang Agricultural Science Research Center,Jiangxi,337000)

机构地区：[1]萍乡市农业科学研究中心,江西萍乡337000

出　　处：《长江蔬菜》2024年第20期25-29,共5页Journal of Changjiang Vegetables

基　　金：江西省现代农业产业技术体系(JXARS-16)。

摘　　要：粉葛属药食两用同源植物,营养成分与药用成分丰富,应用价值较高,具有一定的市场潜力,不同成分含量在不同粉葛品种间存在差异。就当前粉葛种质资源的研究、营养品质分析及其产品研发进行综述,以期为粉葛资源的进一步开发利用,粉葛经济效益的提高,粉葛产业的高效发展提供参考依据。Pueraria thomsonii is a homologous plant for both medicinal and edible use with rich nutritional and medicinal components,high application value and certain market potential.The content of components also varies among different cultivars of P.thomsonii.The current research,nutritional component analysis and product development of P.thomsonii germplasm resources were reviewed,aimingr to provide reference for the further development and utilization of P.thomsonii resources,the improvement of economic benefits of P.thomsonii,and the efficient development of P.thomsonii industry.

关 键 词：粉葛 品种 营养品质 产品研发 

分 类 号：S38[农业科学—农艺学]