林业科技开发2011，Vol.25Issue(3)：40-43,4.DOI:10.3969/j.issn.1000-8101.2011.03.010
不同种源香椿芽菜感官品质及营养成分分析
Analysis on sensory and nutritional dynamics among different provenances of Toona sinensis
摘要
Abstract
The sensory and nutritional dynamics of ten provenances of Toona sinensis were studied to evaluate their quality and edible values. The results showed that there was a significant difference in sensory quality between the 10 Toono sinensis provenances and the provenance Qianxinan Autonomous Profecture of Guizhou was the best for edible value (92 points). The proteins content in the sprouts of ten provenances was increased at the early stage of growth and then decreased in the late stage, while the anino acids content in the sprout was showed as “increase-decrease-increase” with the time. The Vitamin C content in the sprout was not obviously changed with time. There was a certain correlation between the nutrition content and the sensory quality.关键词
香椿/感官品质/营养动态变化Key words
Toona sinensis/ sensory/ nutritional dynamic引用本文复制引用
陈德根,郝明灼,梁有旺,李群,王昆荣,蒋明,彭方仁..不同种源香椿芽菜感官品质及营养成分分析[J].林业科技开发,2011,25(3):40-43,4.基金项目
江苏省林业三项工程(编号:lysx[2010]45). （编号:lysx[2010]45）
