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以12个不同品种的芹菜为试材,对其可溶性糖、可溶性固形物、叶绿素、维生素C、硝酸盐、纤维素、蛋白质、氨基酸、微量元素、芹菜素含量等10个营养品质性状进行了测定,采用聚类分析对其进行比较。结果表明:不同品种的芹菜在营养品质方面不尽相同,其中“鲍芹”营养成分丰富,维生素C、芹菜素含量极高,适合食用。试验初步明确了各品种芹菜营养成分,为进一步开发芹菜的应用价值提供理论依据。
Twelve different cultivars of celery were used as materials to test their nutritional quality traits such as soluble sugar, soluble solids, chlorophyll, vitamin C, nitrate, cellulose, protein, amino acids, trace elements and apigenin , Using cluster analysis to compare them. The results showed that: different varieties of celery in nutritional quality vary, including “Paulin” rich in nutrients, vitamin C, apigenin content is very high, suitable for consumption. The experiment initially clarified the nutritional components of various celery varieties, providing the theoretical basis for further developing the application value of celery.