大葱不同贮藏时间营养成分的变化

摘要

以14份大葱为试材,探究大葱不同贮藏期营养成分的含量,进行可溶性蛋白质、粗纤维、可溶性糖、游离氨基酸、VC和干物质的测定.结果表明大部分品种随着贮藏时间的延长,可溶性蛋白、可溶性糖、游离氨基酸和干物质呈现增高趋势;粗纤维和VC呈现降低趋势.%In order to explore the content of different nutrients storage of welsh onion,14 points welsh onion as the tested material,determination and analysis of soluble protein,crude fiber, soluble sugar,amino acids,Vc and dry matter contentin.The results showed that most of the species with the extension of storage period, soluble protein, soluble sugar,amino acids and dry matter showing increasing trend;Crude fiber and Vc showing de-creasing trend.