摘要
以茶用菊耐热体细胞无性系变异体‘神农菊’、‘木兰菊’及其原始材料‘神农香菊’、‘杭白菊’为材料,比较了4类茶用菊花材料中的蛋白质、氨基酸、还原糖、总糖、维生素C等主要营养成分的含量差异,同时探讨了不同加工方式对其主要营养成分含量的影响。结果表明:茶用菊花耐热变异体与对照茶用菊花材料的主要营养成分含量存在显著的差异,其中‘神农香菊’、‘杭白菊’经过耐热性变异后,还原糖、总糖、维生素C的含量分别较其原材料有很大的提高,而变异后的茶用菊花材料所含的蛋白质及氨基酸有所降低;未杀青处理的茶用菊花主要营养成分含量高于其他处理方式下所测得的含量值,杀青晾干会导致菊花还原糖、总糖等营养成分的流失。综合来看,变异菊花有较高的营养价值,值得进一步研究开发。
The essential nutrient( aminoacids,protein,soluble sugar,total sugar,vitamin C etc.) of the heat-resistant somaclonal variants of tea-applied Chrysanthemum and their original ones,Chrysanthemum morifolium cv. Shennongju,Chrysanthemum morifolium cv. Mulanju and Chrysanthemum morifolium cv. Shengnongxiangju,Chrysanthemum morifolium cv. Hangbaiju ware determined and the differentiation was discussed. Meanwhile the influence of the processing method on the contents of the nutrients of the four varieties of Chrysanthemum was studied.The results showed that the contents of nutrients were significantly different between the heat resistant Chrysanthemum somaclonal variants and the original ones. The soluble sugar,total sugar and Vitamin C in the variants have greatly improved. However,the contents of amino acids and protein were decreased. The nutrient,contained in the Not De-enzyming Chrysanthemum,was higher than the De-enzyming ones. The processing of De-enzyming,seasoning,stoving made the essential nutrient,soluble sugar etc.,run-off. To sum up,the Chrysanthemum variants have more essential nutrient than the original relatively and was worthy of further researching and development.
出处
《长江大学学报（自科版）（中旬）》
CAS
2014年第12期77-80,8,共4页
Journal of Yangtze University(Nature Science Edition)
基金
武汉花卉(菊花)工程技术研究中心项目(2013021005010466)
湖北省教育厅教学改革研究项目(2009217)
关键词
变异菊花
耐热变异体
营养成分
处理方法
tea-applied Chrysanthemum
heat-resistant somaclonalvariants
essential nutrient
processing method
