不同季节芦笋嫩茎品质的差异研究

Seasonal Changes in Quality Composition in Asparagus Spear

研究了在季节性萌发的芦笋嫩茎中,其碳水化合物、蛋白质、矿物盐类含量的变化,结果表明:春季萌发的芦笋与秋季芦笋相比干物质增加10.3%、蔗糖增加59.2%、可溶性总糖增加20.2%,而纤维素下降14.3%;矿物质P、K、Mg、Zn、B、Cu含量春季芦笋明显高于秋季芦笋,Ca含量受季节的影响较小,Na和S含量春季芦笋明显低于秋季芦笋;总蛋白、总氨基酸、类胡萝卜素和黄酮春季芦笋比秋季芦笋分别提高3.64%、25.20%、43.60%和20.00%。在春季不同采收期中,芦笋品质指标差异较大,早春季产的芦笋综合品种为优,在秋季芦笋中差异较小。

Se, asonal changes in quality compositions in asparagus spear were investigated. The difference in the content of carbohydrates,protein and mineral elements was found between spears growing in Spring and Autumn. The content of dry mass, sucrose and soluble sugar was increased by 10.3 %, 59.2 %, 20.2 %, but the content of cellulose was decreased by 14.3 %, the content of mineral elements such as P, K, Mg, Zr,, B, Cu was apparently higher, Ca was similar, but Na and S was greatly lower in spears growing in Spring comparing to that growing in Autumn. The content of crude protein, amino acids, carotenoid and flavonoids was increased by 3.64 %, 25.20 %, 43.60 %, 20.00 %. The quality changed greatly in different period of harvest in Spr,ng, but it changed slightly in different period of harvest in Autumn.