中国果菜2026，Vol.46Issue(4)：32-35,98,5.DOI:10.19590/j.cnki.1008-1038.2026.04.005
芦笋的营养品质对比及评价
Comparison and Evaluation of the Nutritional Quality of Different Asparagus Varieties
摘要
Abstract
Asparagus has a well-developed root system and strong ecological adaptability,with notable drought resistance,salt and alkali tolerance,and ability to thrive in poor soil conditions,making it a pioneer plant for reclaiming saline-alkali lands.Selecting asparagus varieties that suit local climate and soil conditions while excelling in both nutritional value and market quality is crucial for enhancing cultivation efficiency and meeting market demands.This study selected three asparagus varieties('Jinguan''Feicuimingzhu''Hangtian 6')as experimental materials.The nutritional quality of the tender edible stems was analysed by measuring the water content,soluble protein,soluble sugar,reducing sugar,chlorophyll,and comparing and analysing the differences among the three varieties.The results showed that'Feicuimingzhu'performs best in terms of water content(93.78％),flavonoids(0.11 mg/100 g),soluble sugar(1.11 mg/100 g),reducing sugar(0.94 mg/100 g),vitamin C(11.66 mg/100 g),and carotenoids(0.047 mg/g).'Hangtian 6'demonstrated higher levels of soluble protein(8.17 mg/100 g)and chlorophyll(0.48 mg/g).Comprehensive analysis revealed that the nutritional indicators of'Feicuimingzhu'were relatively good,making it suitable for local cultivation.The experimental results provided important theoretical support and practical references for the selection of excellent asparagus varieties,the optimization of cultivation layout,and the improvement of the industry quality in this region.关键词
芦笋/品种/营养品质/对比评价Key words
Asparagus/variety/nutritional quality/comparision and evaluation分类
农业科技引用本文复制引用
张东,彭静文,陈立宇,何斐,杨雪茹,张晓虹,张彤,张家铭,张凤兰,杨忠仁,张晓艳..芦笋的营养品质对比及评价[J].中国果菜,2026,46(4):32-35,98,5.基金项目
内蒙古农业大学高层次及优秀博士人才科研启动项目(NDYB2023-49) （NDYB2023-49）
内蒙古自治区重点研发和成果转化计划(2025YFHH0171) （2025YFHH0171）
内蒙古自然科学基金(2025QN03014) （2025QN03014）
