为明确四川和云南两地主栽韭黄的品质差异，分析测定并综合评价四川省成都市唐元韭黄和云南省弥勒市韭黄的营养品质（含水量、可溶性蛋白、可溶性糖、纤维素、抗坏血酸、总酚、总黄酮、蒜氨酸）、挥发性物质含量和外观品质（单株重、总长、茎叶比、最大叶宽、分蘖数）。结果表明，经商品化处理后的唐元韭黄和弥勒韭黄外观清洁整齐，长度均一（50 cm），均为标准化程度较高、商品性较好的产品，其中唐元韭黄单株更重，假茎长，叶片黄，质地脆嫩，富含抗坏血酸，挥发性物质总释放量大，以甲基烯丙基二硫醚为主要挥发性物质；弥勒韭黄叶片偏长，口感甘甜，富含酚类物质，以二甲基二硫醚为主要挥发性物质。综上所述，唐元韭黄与弥勒韭黄营养品质相当，外观和风味口感差异明显，特色各异。

To clarify the quality difference of hotbed chives from the main producing areas in Sichuan and Yunnan, the nutritional quality (water, soluble proteins, soluble sugars, cellulose, ascorbic acid, total phenols, total flavonoids, and alliin contents), volatile substance content, and appearance quality (unit weight, total length, stem-to-leaf ratio, maximum leaf width, number of tillers) of hotbed chives produced in Tangyuan, Sichuan and Mile, Yunnan were analyzed, measured, and comprehensively evaluated. The results showed that, following commercial treatment, hotbed chives from both areas were clean and tidy, of uniform length (50 cm), and had a high degree of standardization and good commerciality. ‘Tangyuan’ hotbed chives were heavier, with longer stems, yellow leaves, and a crispy and tender texture; they had a rich ascorbic acid content with abundant volatile substances, of which methylallyl disulfide was the main volatile. In contrast, ‘Mile’ hotbed chives had long leaves, and were sweet and rich in phenolic substances such as dimethyl disulfide, which was the main volatile substance. To sum up, ‘Tangyuan’ and ‘Mile’ hotbed chives have the same nutritional quality, but show obvious differences in appearance, flavor, and taste; thus, exhibiting different unique characteristics.

四川省“十四五”农作物及畜禽育种攻关项目（2021YFYZ0022）；四川省科技计划项目（2020YFN0039；2021YFQ0072)；郫都区院区农业科技合作项目（YDHZP202205）