頁籤選單縮合
題名 | 仙草品種(系)間多醣體成分之組成與含量分析=Analysis on the Contents of Polysaccharide and Its Fractions in Different Varieties (Clones) of Hsian-tsao (Mesona procumbens Hemsl.) |
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作者 | 胡敏夫; 羅淑卿; 劉新裕; | 書刊名 | 中華農業研究 |
卷期 | 51:2 2002.06[民91.06] |
頁次 | 頁17-23 |
分類號 | 434.92 |
關鍵詞 | 仙草; 凝膠強度; 多醣體; Hsin-tsao; Mesona procumbens Hemsl; Polysaccharid; Fractions; Gel-formation strength; |
語文 | 中文(Chinese) |
中文摘要 | 以仙草七個品種(系)為材料,分別測試其凝膠強度、多醣體含量及組成分等發現,農試1號、83-S-6及83-S-7三品種(系)之凝膠強度較高,其因乃多醣體組成分中之Fraction A百分率較低,與Fraction B百分率較高所使然。此三品種(系)之凝膠強度分別依次達633.2g/cm², 495.4g/cm²與420g/cm²,對其他品種(系)呈現5%顯著差異水準。相反的,78-S-1, 83-M-1與83-AC-12三品系,因其多醣體組成分中Fraction A百分率較高,而Fraction B百分率較低,使凝膠強度表現較低。由此,凡是Fraction A百分率較低,與Fraction B百分率較高的品種(系),建議作為仙草凍的材料,而Fraction A百分率較高與Fraction B百分率較低的品種(系)作為仙草茶飲料之材料較佳。 |
英文摘要 | The gel-formation strength, polysaccharide contents and the percentage of individual fraction in total polysaccharides of seven varieties or clones of Hsian-tsao were analyzed. Variety TARI No.1, clone 83-S-6 and 83-S-7 showed well gel-formation strength due to their lower fraction A and higher fraction B percetange in total polysaccharides. Their gel-formation strength reached 633.2, 495.4 and 420 g/cm², respectively with statistically significant difference (p<0.05). In contrast, a lowly gel-formation strength of clones, such as 78-S-1, 83-M-1 or 83-AC-12, were attributed to their higher fraction A and lower fraction B percentage in total polysaccharides. Therefore, it is suggested that the varieties with low fraction A and high fraction B percetage in total polysaccharides are suitable to be used for making hsian-tsao jelly, whereas those with high fraction A and low fraction B are used for making herbal beverages. |
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