摘要
食用香料植物具有无污染、无残毒的特点,同时有防腐抑菌、抗氧化和药疗的作用。采用实地考察、标本采集、分类鉴定、资料考证和文献检索整理相结合的方法对黔东南黎平县登岑侗寨食用香料植物进行调查,以摸清侗族食用香料植物资源状况,为其合理开发和可持续利用提供参考。结果表明:当地食用香料植物有12科26属29种,其中唇形科(Lamiaceae)6种、伞形科(Umbelliferae)5种、姜科(Zingiberaceae)4种;从植物形态看,草本占绝对优势,共22种;食用部位以叶子、果实、全草、根、茎皮、花为主的植物,分别有12种(41.4%)、5种(17.2%)、5种(17.2%)、4种(13.8%)、4种(13.8%)、2种(6.9%);烹饪方式以火锅和炒食为主;从采集方式看,来源于野生环境的有18种,占总数的62.1%。
The edible spice plant is equipmented with the characteristics of no pollution,no residues,also with the effects of anti corrosive antibacterial,antioxidant and medication.In order to know the utilization situation of spice plants resources in Dong people,and provide reference for its sustainable utilization,this paper chosed Dengcen Dong village which in southeast of Guizhou province as a case to investigate edible spice plants resources.The research methods in this paper were field investigation,the specimens collection and identification,document sorting and analysis.The results showed that the resource of local edible spice plants was a total of 29 species belonging to 26 genera and 12 families,of which6 species in Labiatae family,5species in Apiaceae family,4species in Zingiberaceae family.In the plant morphology,herbaceous plant had absolute advantage which was covered by a total of 22 species.The use parts of edible spice plant was mainly based on leaf,fruit,whole plant,root,stem bark,flower,accounting for 12species（41.4%）,5species（17.2%）,5species（17.2%）,4species（13.8%）,4species（13.8%）,2species（6.9%）of total species respectively.Hot pot and fried were the main method for cooking edible spice plants.In collecting aspect,there were 18 species come from the wild,accounting for 62.1%of the total.
出处
《北方园艺》
CAS
北大核心
2015年第16期82-86,共5页
Northern Horticulture
基金
国家自然科学基金资助项目(71163006)
