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投稿时间：2016-05-05
投稿时间：2016-05-05
中文摘要: 以产自西藏察隅、亚东、鲁郎的野生黑木耳为原料，对比分析了其中的基本营养成分以及氨基酸、微量元素、 维生素和色差，探讨西藏不同产地野生黑木耳的营养成分之间的差异。结果表明，西藏野生黑木耳样品中糖分含量较 高，脂肪含量低，同时不同地区品种间营养成分差异较大，颜色差异不显著，为西藏野生黑木耳的进一步开发利用提 供了参考。
Abstract:The wild black fungus from different region of Tibet was used as raw materials to assay the conventional nutrients：amino acid，trace elements，vitamin and color .The difference of the wild black fungus nutrientcomposition from Tibet was discussed. The results showed that：the wild black fungus from different regions of Tibet had high sugar content and low fat content，and there was a distinct nutrient difference and an unsignificant color difference between them. This study provided basis for further development of the wild black fungus from Tibet.
keywords: Tibet wild black fungus nutrient content
文章编号：201702007 中图分类号： 文献标志码：A
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