臺灣主要山葵栽培品種（系）間品質之評價

Evaluation of the Quality on Rhizomes among Major Cultural Wasabi Varieties in Taiwan

胡敏夫(M. F. Hu) ； 王昭月(J. Y. Wan) ； 劉慧瑛(F. I. Liu)

《中華農業研究》 41卷1期 (1992/03) Pp. 34-42

https://doi.org/10.29951/JARC.199203.0004

摘要

利用化學分析法及HPLC層析儀，評鑑省產山葵根莖及加工品之品質，發現本省主要栽培三品種（系）根莖之重要成分含量均比日本產高，其中磷含量最高達155mg/100g，比日本產65mg/100g高。本省主要栽培品種（系）間之品質比較，臺農1號雖磷含量略低，但其硫、鉀、葡萄糖及維生素C含量較高，其品質比另二品種（系）佳。以臺農1號為材料，行加工方法研究，經比較採用添加50%葉柄及50%根莖量之產品，風味佳又成本低，農民與廠商亦可接受。

關鍵字

山葵 ； 品質 ； 辛味 ； 官能測定

並列摘要

The rhizome quality of three local wasabi varieties and their processed products were evaluated and compared with one wasabi product from Japan by using chemical and HPLC analysis. Results indicated that the contents of important elements in the rhizome of three wasabi varieties were higher than that of Japanese one. Among them, the P element in the three local varieties reached up to 155mg/100g which was much higher than that of Japanese one with only 65mg/100g. The quality of Taninung No. 1 had higher contents of S, K, glucose and vitamin C in rhizome than the other varieties, although it was criticized to have sightly lower content of P element. Results also revealed that the product with equal amounts of petiole and rhizome from Tainung No. 1 had advantages of better taste and less cost than others and could be accepted by processing manufactures and farmers in Taiwan.

並列關鍵字

Wasabi ； Quality ； Piquancy ； Organoleptic test