摘要
通过对4个薹菜品种氨基酸种类、含量的分析,明确了薹菜中含有7种人体必需氨基酸;氨基酸种类以脂肪族氨基酸为主,芳香族和吲哚族氨基酸也占有较大的比例。
Kinds and contents of amino acids were analyzed with four tai-tsai varieties. The results indicated that there were seven kinds of essential amino acid to human body in tai-tsai, and aliphatic amino acid was the main component in tai-tsai, aromatic and indolyl amino acid also accounted for a large proportion.
出处
《中国蔬菜》
北大核心
2007年第11期8-10,共3页
China Vegetables
基金
山东省农业良种工程项目
关键词
薹菜
风味
氨基酸
Tai-tsai,Flavor,Amino acid
