| 天然葛及葛根淀粉的成分分析研究 |
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| 引用本文： | 李秀娟,李慧,黄贤刚.天然葛及葛根淀粉的成分分析研究[J].食品科技,2006,31(11):102-104. |
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| 作者姓名： | 李秀娟 李慧 黄贤刚 |
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| 作者单位： | 日照职业技术学院食品工程系,日照,276826 |
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| 摘 要： | 葛是药食两用的野生植物。对葛叶、葛茎、葛根以及由葛根经传统方法加工的葛根淀粉进行了常规理化指标的分析,并对葛根、葛叶中的黄酮类物质进行了研究,为葛的进一步开发利用提供了理论依据。
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| 关 键 词： | 葛 葛根 葛叶 葛茎 葛根淀粉 |
| 文章编号： | 1005-9989(2006)11-0102-02 |
| 修稿时间： | 2006年7月23日 |
study on ingredients of pueraria lobate ohwi and its starch product produced by traditional method |
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| LI Xiu-juan,LI Hui,HUANG Xian-gang.study on ingredients of pueraria lobate ohwi and its starch product produced by traditional method[J].Food Science and Technology,2006,31(11):102-104. |
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| Authors: | LI Xiu-juan LI Hui HUANG Xian-gang |
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| Abstract: | Pueraria Lobate Ohwi is a kind of wild plant with medical and edible functions. This paper analyzed the ingredients of its leaf, stem, root and starch product produced by traditional ways, which is aimed to offer theoretical basis for its further development. |
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| Keywords: | Pueraria Lobate Ohwi root leaf stem starch product |
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