摘要： 为了进行品质育种,分析了不同来源材料大葱品种的可溶性糖、可溶性蛋白、游离氨基酸、全 S、VC 和干物质含量变化。结果显示:不同来源材料,其全 S 含量有明显差异,含量高的两份材料为胭脂红和四季高白香葱。葱叶的可溶性蛋白含量高于葱白,含量高的为托县孤葱、细香葱和四季高白香葱。葱白的可溶性糖含量高于葱叶,含量高的为托县孤葱、四季高白香葱和胭脂红。游离氨基酸含量则为葱白高于葱叶,含量高的为四季高白香葱、托县孤葱和胭脂红,所有测试材料的 VC 含量没有明显差异。随着大葱营养生长,葱白和葱叶干物质含量都呈增加的趋势,葱白干物质增加的比率高于葱叶。
关键词:
大葱,
可溶性糖,
可溶性蛋白,
游离氨基酸,
全 S,
VC,
干物质
Abstract: In order to breed high quality Welsh onion,nutritional components of 15 varieties which came from different regions were tested.The results showed,the total sulfur content of different varieties had significance difference.The former two varieties were,‘Yanzhihong' (local variety, Inner Mongolia)and long pseudostem cong(I'ianjin).The soluble sugar content in pseodostern was higher than in leaf.The fomner three varieties were Tuoxian single stem cong(local variety, Inner Mongolia), long pseudostem cong Yanzhihong'.The soluble protein content in leaf was higher than in pseodostern,The former three varietieswere Tuoxian single stem cong(local variety,Inner Mongolia),chive and`long pseudostem cong.The free aminoacid content in pseodostem was higher than in Ieaf.The former three varieties were‘long pseudostem cong',Tuoxian single stem cong' and‘Yanzhihong'.There was no any difference of Vc content on all teste varieties.From Eield planting to harvest,the dry matter content increased in both pseudostem and leaf.The increasing amount in pseudostem was higher than in leaf.
Key words:
Welsh onion,
Total sulfur content,
Soluble sugar content,
Soluble protein content,
Free amino acidcontent,
VG content,
Dry matter content
中图分类号:
梁艳荣, 胡晓红, 姜伟, 张颖力, 陈春梅, 张少英. 大葱种质材料营养成分分析[J]. 华北农学报, 2007, 22(S3): 75-78. doi: 10.7668/hbnxb.2007.S3.018.
LIANG Yan-rong, SONG Zhi-gang, PENG Ben-chu, DU Zhao-hong, HAN Guo-cang, GAO Yu-kui, LIU Yu-hai. Analyses on Nutritional Component of Welsh Onion (Allium fistulosum L)[J]. ACTA AGRICULTURAE BOREALI-SINICA, 2007, 22(S3): 75-78. doi: 10.7668/hbnxb.2007.S3.018.