论文部分内容阅读
以大葱为试材,研究了9个品种的不同取材部位以及不同贮藏期对大葱槲皮素含量的影响。结果表明:不同品种之间槲皮素含量存在差异,其中“1号”、“2号”、“3号”和“青杂2号”大葱品种槲皮素含量较高;大葱槲皮素含量从上部-中部-下部呈逐渐减少趋势;收获时期、贮藏1个月和贮藏2个月的大葱品种基本呈先升高再降低的趋势。因此,贮藏后的大葱槲皮素含量在一定时期内有所升高。该研究为大葱的高效利用提供了理论依据。
With green onions as material, the effects of different accession sites and quarantine period on the content of quercetin in different varieties were studied. The results showed that the content of quercetin in different varieties was different, and the content of quercetin in “No.1”, “No.2”, “No.3” and “Qingza No.2” The content of quercetin in Onion decreased gradually from upper part to middle part and lower part. During the harvesting time, the Chinese onion species stored for 1 month and stored for 2 months tended to first increase and then decrease. Therefore, the content of quercetin after storage has increased in a certain period of time. The research provided a theoretical basis for the efficient use of green onions.