大葱干物质和可溶性固形物含量的研究

Variation of Dry Matter and Soluble Solids Content of Welsh Onion

干物质、可溶性固形物是影响大葱营养品质和风味品质的重要因素。同一类型不同品种间其含量差异很大。以9个大葱品种为试材,采用烘干法和手持折光仪研究不同品种和不同取材部位对大葱干物质和可溶性固形物检测含量的影响。结果表明:"青叶1号"干物质含量较高,为适宜脱水加工的大葱品种。"4号"、"特选葱冠"和"青杂2号"这3个品种可溶性固形物含量较高,为适宜鲜食的品种。大葱下部干物质和可溶性固形物含量都比中部和上部高。

Edible quality of welsh onion were affected by contents of dry matter and soluble solids.There existed great differences among different varietys of the same type.This paper studied of the content of dry matter and soluble solids were significant differences in nine welsh onion different varieties. The result showed that :'qingye 1st' dry matter content was higher,was the suitable vatiety of dewatering process,was the suitable vatiety of dewatering process. 'texuancongguan,4th' and 'qingza 2nd' soluble solids content were higher,were the suitable vatiety of fresh food. The dry matter and soluble solids in lower was higher than in middle and lower.