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9个豌豆品种苗菜生长特性、营养成分、功能性成分分析 被引量:13

Growth Characteristics and Functional Ingredients of Sprouts form 9 Kinds of Ped Cultivars
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摘要 选择我国主产区的9个豌豆品种,采用育苗盘技术进行豌豆苗培育,观测分析不同豌豆品种苗菜的生长特性、生物产出量、营养成分及功能性成分。结果显示:麻豌豆品种P10-9和P10-6是生产效益最优的豌豆品种;对豌豆苗中的总酚、异黄酮、染料木苷和NDF等功效性成分进行检测分析,结果表明:麻豌豆P10-4的功效性成分含量最高,麻豌豆P10-2次之,是功能优异的豌豆品种资源。 Totally 9 kinds of pea cultivars from different main productive region in China were chosen,cpea sprouts were ultivated through seedling-raise disk,then the growth characteristics and nutritional components of pea sprouts were observed and analyzed. The results showed that Ma pea P10-9 and P10-6 were the optimal pea cultivars in production. The functional ingredients including phenol,soybean glycosides,dye wood glycosides and NDF of pea sprouts were analyzed and results showed the Ma pea P10-4 had the highest functional ingredients among the pea cultivars,Ma pea P10-2 were second,both were excellent pea variety resources.
出处 《中国食物与营养》 2016年第9期30-34,共5页 Food and Nutrition in China
基金 家庭园艺芽苗菜标准化生产科技示范项目(项目编号:Z141100002614010)
关键词 豌豆品种 苗菜 营养成分 酚类 异黄酮 NDF pea cultivar sprout nutrition component phenol isoflavone NDF
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