中国蔬菜Issue(6)：73-75,3.
不同牛蒡品种根的营养品质分析
Nutritional Quality Analysis of Different Burdock Varieties Roots
摘要
Abstract
The correlative analysis on nutritional components of different burdock ( Arctium lappa L.) varieties were conducted in Guangxi. The results indicated that the crude protein contents of ‘Baijidachang’ and ‘ Dihuangzaosheng’ were the highest, which were 2.48 ％ and 2.47 ％, respectively.The starch contents of ‘ Dongjingbaiji’ and ‘ Baijidachang’ were the highest, which were 28.06 ％ and 26.98 ％, respectively. The crude fat contents of ‘Dongjinglixiang’ and ‘Liuchuanlixiang’ were the highest, the crude fibre content of‘ Dongjinglixiang’ was the highest, the Ca contents of‘ Dongjingbaiji’and ‘ Liuchuanlixiang’ were the highest and the Fe contents of‘ Dongjinglixiang’ was the highest. The comprehensive nutritional quality of ‘Baijidachang’ was the best according to analysis of various index.关键词
牛蒡/品种/根/营养品质Key words
Burdock/ Variety/ Root/ Nutritional quality分类
农业科技引用本文复制引用
何虎翼,甘秀芹,陆柳英,韦本辉..不同牛蒡品种根的营养品质分析[J].中国蔬菜,2011,(6):73-75,3.基金项目
广西农业科学院科技发展基金资助项目(2007020) （2007020）
