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色正,气香,味美5的山楂是人人爱吃的果品。经过加工精制的山楂饼、山楂浆、山楂酒更受人欢迎。除食用外,还能药用。山楂果实含有丰富的酒石酸、柠檬酸、山楂酸、苹果酸、黄酮类、甙类、维生素C、糖类、蛋白质和脂肪。它所含维生素C比柑桔高二至三倍,比苹果高十七倍,在水果中名列前茅,它所含的胡萝卜素竟是苹果的十倍,堪称为营养佳品。山楂作药用,历史悠久。明代李时珍在《本草纲目》中写道,山楂化饮食,消内积,凡脾弱食物不克化,胸腹酸刺,胀闷者,于每食后嚼二,三枚绝佳。山楂具有健胃、消食、收敛、
Color is positive, fragrant, delicious 5 hawthorn is everyone love to eat fruit. After processing refined hawthorn cake, hawthorn pulp, hawthorn wine more popular. In addition to food, but also medicinal. Hawthorn fruit is rich in tartaric acid, citric acid, maslinic acid, malic acid, flavonoids, glycosides, vitamin C, sugars, protein and fat. It contains vitamin C two to three times higher than citrus, seventeen times higher than apples, among the best in the fruit, it contains carotene was actually ten times the apple, called the nutritional quality. Hawthorn for medicinal purposes, has a long history. Ming Dynasty Li Shizhen wrote in “Compendium of Materia Medica”, hawthorn diet, eliminate the plot, all the spleen weak food can not be changed, chest and abdomen acid thorn, swelling boring who chew after each meal two or three excellent. Hawthorn with stomach, digestion, convergence,