首页> 外文期刊>Food Chemistry >Influence of cold stress on contents of soluble sugars, vitamin C andn free amino acids including gamma-aminobutyric acid (GABA) in spinachn (Spinacia oleracea)
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Influence of cold stress on contents of soluble sugars, vitamin C andn free amino acids including gamma-aminobutyric acid (GABA) in spinachn (Spinacia oleracea)

机译:低温胁迫对菠菜(Spinacia oleracea)中可溶性糖,维生素C和γ-氨基丁酸(GABA)等游离氨基酸含量的影响

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摘要

The contents of soluble sugars (sucrose, fructose, glucose, maltose and raffinose), vitamin C and free amino acids (34 compounds, essential and non-essential) were quantified in open-field and greenhouse-grown spinaches in response to cold stress using liquid chromatography. In general, greenhouse cultivation produced nutritionally high value spinach in a shorter growing period, where the soluble sugars, vitamin C and total amino acids concentrations, including essential were in larger amounts c
机译:使用冷胁迫,在露天和温室菠菜中定量测定可溶性糖(蔗糖,果糖,葡萄糖,麦芽糖和棉子糖),维生素C和游离氨基酸(34种化合物,必需和非必需)的含量。液相色谱。一般而言,温室栽培可在较短的生长期内生产出具有营养价值的菠菜,其中可溶性糖,维生素C和总氨基酸浓度(包括必需氨基酸)的含量较高。

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