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| 芦笋与5种蔬菜品质分析 | |
| 引用本文： | 刘庭玉,于源华,张玉霞,王艳树,李雪松,王宇.芦笋与5种蔬菜品质分析[J].内蒙古民族大学学报(自然科学版),2007,22(5):543-545. |
| 作者姓名： | 刘庭玉 于源华 张玉霞 王艳树 李雪松 王宇 |
| 作者单位： | 1. 长春理工大学,生命科学院,吉林,长春,130022;内蒙古民族大学,农学院,内蒙古,通辽,028043 2. 长春理工大学,生命科学院,吉林,长春,130022 3. 内蒙古民族大学,农学院,内蒙古,通辽,028043 4. 天津优联投资发展集团总公司,天津,300171 5. 通辽市扎鲁特旗巨日合镇中学,内蒙古,扎鲁特,029117 |
| 摘 要： | 以通辽地区种植的芦笋与其它5种蔬菜营养品质进行比较,结果表明：芦笋干物质含量显著高于黄瓜、茄子、青椒、芹菜、番茄;可溶性固形物含量与番茄相近,显著高于黄瓜、茄子、青椒、芹菜;可溶性糖含量与黄瓜、青椒、番茄差异不显著,而显著高于黄瓜、芹菜;可溶性蛋白含量低于芹菜,显著高于黄瓜、茄子、青椒、番茄;氨基酸含量显著高于黄瓜、茄子、青椒、芹菜、番茄;Vc含量显著低于青椒,与黄瓜、茄子、芹菜、番茄差异不显著;硝酸盐含量显著低于芹菜,与黄瓜、茄子、青椒、番茄差异不显著.表明芦笋是营养价值极高的无公害绿色蔬菜. |
| 关 键 词： | 芦笋 品质 维生素 硝酸盐 |
| 文章编号： | 1671-0185（2007）05-0543-03 |
| 收稿时间： | 2007-06-21 |
| 修稿时间： | 2007年6月21日 |
Analysis of Quality on Asparagus and Five Vegetables |
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| LIU Ting-yu,YU Yuan-hua,ZHANG Yu-xia,WANG Yan-shu,LI Xue-song,WANG Yu.Analysis of Quality on Asparagus and Five Vegetables[J].Journal of Inner Mongolia University for the Nationalities(Natural Sciences),2007,22(5):543-545. | |
| Authors: | LIU Ting-yu YU Yuan-hua ZHANG Yu-xia WANG Yan-shu LI Xue-song WANG Yu |
| Institution: | 1. Changchun Univerity of Science and Technology, Life Sciences Institute, Cangchun 130022, China;2. Agricultural College, Inner Mongolia University for Nationalities, Tongliao 02804 ,China; 3. Tianjin Superior Association Investment Development Group Main Corporation, Tianjin 300171 ,China; 4. Jurihe Middle. School of Zhalute Country,Zhalute 029117, China |
| Abstract: | The quality of asparagus cultivated in Tongliao was compared with that of other five vegetables. The results showed that the dry matters content of asparagus cultivated in Tongliao was significantly higher than that of cucumber, eggplant, green pepper, celery, tomatoes; Soluble solids of asparagus are similar with tomatoes, but was significantly higher than cucumbers, eggplant, green pepper, celery; Soluble sugar content of asparagus did not have differences compared to cucumber, green pepper, tomatoes, while was significantly higher than that of cucumber, celery; Solubility protein content of asparagus was less than that of celery, but was significantly higher than cucumber, eggplant, green pepper, tomatoes;Amino acid content of asparagus was significantly higher than cucumber, eggplant, green pepper, celery, tomatoes ; However Vc content of asparagus was significantly less than green pepper, had little difference with that of cucumber, eggplant, celery, tomatoes; nitrate content of asparagus was significantly less than that of celery, but had little difference with that of cucumber, eggplant, green pepper, tomatoes. Asparagus was a kind of green vegetable which had higher value of nutrition. |
| Keywords: | Asparagus Quality Vitamins Nitrate |
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