摘要
以14份大葱为试材,探究大葱不同贮藏期营养成分的含量,进行可溶性蛋白质、粗纤维、可溶性糖、游离氨基酸、V_C和干物质的测定。结果表明大部分品种随着贮藏时间的延长,可溶性蛋白、可溶性糖、游离氨基酸和干物质呈现增高趋势;粗纤维和V_C呈现降低趋势。
In order to explore the content of different nutrients storage of welsh onion,14 points welsh onion as the tested material,determination and analysis of soluble protein,crude fiber,soluble sugar,amino acids,Vc and dry matter contentin.The results showed that most of the species with the extension of storage period,soluble protein,soluble sugar,amino acids and dry matter showing increasing trend;Crude fiber and Vc showing decreasing trend.
作者
张巍巍
王丽乔
安进军
赵玉靖
冯大领
袁瑞江
ZHANG Wei-wei WANG Li-qiao AN Jin-jun ZHAO Yu-jing FENG Da-ling YUAN Rui-jiang(College of Life Science, Agricultural University of Hebei, Baoding 071000, Hebei, China Shijiazhuang Academy of Agricultural Sciences, Shijiazhuang 050021, Hebei, China College of Horticulture, Agricultural University of Hebei, Baoding 071000, Hebei, China)
出处
《食品研究与开发》
CAS
北大核心
2017年第8期121-124,共4页
Food Research and Development
基金
河北省科技计划项目(16226304D-3)
关键词
大葱
贮藏时间
营养成分
welsh onion
storage period
nutritional ingredient
