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.)

胡敏夫(Min-Fu Hu) ； 羅淑卿(Shu-Chin Lo) ； 劉新裕(Sin-Yie Liu)

《中華農業研究》 51卷2期 (2002/06) Pp. 17-23

https://doi.org/10.29951/JARC.200206.0002

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633.29/平方公分，495.49/平方公分與4209/平方公分，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。

關鍵字

仙草 ； 凝膠強度 ； 多醣體

並列摘要

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 percentage in total polysaccharides. Their gel-formation strength reached 633.2, 495.4 and 420g/cm^2, respectively with statistically significant difference (p＜0.05). In contrast, a lowly gel-formation strength of clones, such as 78-S-1, 83-M-l 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 percentage 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.

並列關鍵字

Hsin-tsao Mesona procumbens Hemsl. ； Polysaccharid ； Fractions ； Gel-fomation strength