摘要
本试验对26个中国棒状大葱、8个中国鸡腿大葱、3个中国分蘖大葱和3个日本大葱品种进行了品质测定。结果表明:鸡腿大葱的含糖量和丙酮酸含量均较高,生食熟食风味均较佳;日本大葱的含糖量较低,丙酮酸含量较高,适宜熟食;分蘖大葱的含糖量高,干物质、蛋白质、维生素C含量均较高,丙酮酸含量低,是生食大葱的最佳选择类型;棒状大葱粗纤维含量少、游离氨基酸含量较高,生熟食皆宜。同一类型不同品种之间,营养品质差别较大,每个类型都有营养品质较高的品种。
Some nutrition compositions were tested in 40 welsh onion cultivars, the results lnulcated that sugar and pyruvic acid were high in Jitui welsh onion, so this type is well for fresh or cooked eating; sugar was lower and pyruvic acid was higher in Japanese welsh onion, so this type is suitable for cooked eating; sugar, dry matter, protein, vitamin C were higher and pyruvic acid was lower in bunching welsh onion, so this type is the best for fresh eating; crude fiber was lower and free amino acids were higher in rod - like welsh onion, so this type is well for fresh or cooked eating. The nutrition is distinctly different in same type. Every type has good cultivars whose nutrition composition are higher.
出处
《山东农业科学》
2008年第4期50-51,56,共3页
Shandong Agricultural Sciences
基金
山东省农业科学院基金项目
关键词
大葱
营养成分
Welsh onion
Nutrition composition
