三种市售大蒜中生物大分子含量比较研究

Content comparision of bio-macromolecule of three garlics in the market

通过植物生理生化的方法,测定3种市售品种大蒜(四川免根、猴场红皮、化处白皮)蛋白质、脂肪和多糖含量,结果表明四川免根、猴场红皮、化处白皮蛋白质含量分别为2.52、2.92、2.28mg/g,脂肪含量分别0.05、0.09、0.07mg/g,多糖含量分别为84.4、69.7、88.3mg/g。3种大蒜中,猴场红皮大蒜是日常食用的品种之一。

The content of the protein, fat and poIysaccharide of three garlics （ Shichuan tu gen, Houchang hong pi ,Huachu bai pi） in the market were measured by physiological and chemical method in the paper. The result shown that the content of protein of Shichuan tu gen,Houchang hong pi ,Hua- chu bai pi was 2.52,2.92,2.28mg/g, respectively, the fat was 0. 05,0. 09,0. 07mg/g respectively and the polysaccharide was 84.4,69.7,88.3mg/g, respectively. Houchang hong pi is one of the three garlic for daily vegetables.