关键词: 乳苣, 氨基酸, 粗蛋白, 不同时期, 不同器官

Abstract: Using a combination of outdoor experiments and indoor analysis, the nutritional value and edible value of Mulgediumtataricum was analyzed by analyzing the amino acid content and crude protein content. The results showed that the crude protein content of Mulgediumtataricum in the seedling stage was the highest, and most of crude protein was concentrated in the leaves, accounting for 23.27%-55.60% of the whole plant. With the gradual growth of Mulgediumtataricum, the amino acids content showed a decreasing trend in the roots, stems and leaves; there was a significant positive correlation in 17 amino acids between roots and stems of Mulgediumtataricum. Comprehensive analysis showed that Mulgediumtataricum was rich in amino acids and was a forage good quality. The above-ground part (root and stem) of Mulgediumtataricum had higher amino acid content than the root and had the highest dry weight during the flowering stage. Therefore, the flowering stage of Mulgediumtataricum was recommended as the best stage for domestic animals.It is of great significance and reference value to analyze the contents of amino acid and crude protein in different growth stages of Mulgediumtararicum and its different organs, so as to evaluate the application of it in food and other aspects.

Key words: 乳苣, 氨基酸, 粗蛋白, 不同时期, 不同器官