| 薇菜的生物学特性及薇菜的加工与利用 |
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| 引用本文： | 肖箫,何义发.薇菜的生物学特性及薇菜的加工与利用[J].湖北民族学院学报(哲学社会科学版),2012(2):135-138. |
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| 作者姓名： | 肖箫 何义发 |
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| 作者单位： | 湖北民族学院生物科学与技术学院 |
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| 基金项目： | 湖北省教育厅重点项目(D20092904) |
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| 摘 要： | 薇菜是一种叫紫萁及其近缘种分株紫萁嫩叶加工而成的山野菜,富含黄酮类、内酯类、甾酮类、多糖类、鞣质及氨基酸类等多种成分.从形态学、生物学特性,繁殖技术、采收和初加工,营养成分及药理作用,产品的开发以及利用现状及发展趋势等5个方面对薇菜进行了综述.
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| 关 键 词： | 薇菜 生物学 繁殖 营养成分 开发利用 |
The Biological Characteristics of Osmunda japonica and Its Processing and Utilization |
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| XIAO Xiao,HE Yi-fa.The Biological Characteristics of Osmunda japonica and Its Processing and Utilization[J].Journal of Hubei Institute for Nationalities(Natural Sciences),2012(2):135-138. |
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| Authors: | XIAO Xiao HE Yi-fa |
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| Institution: | * (School of Biological Science and Technology,Hubei University for Nationalities,Enshi 445000,China) |
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| Abstract: | Osmunda japonica is wild herb processed from its close relative species of Osmunda leaves.It is rich in flavonoids,lactones,steroid ketones,polysaccharides,tannins and amino acids and other ingredients.This article discusses the morphology,biological characteristics,propagation technology,collecting and processing at the beginning,nutritional ingredient and pharmacological action,product development and utilization status and development trend. |
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| Keywords: | Osmunda japonica biology reproduction nutrient composition development and utilization |
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