XU Wei-jun,ZHANG Jiu-dong,TAO Gui-rong.Study on Nutrition Components of Nine Wild Vegetables in Qinling Mountain[J].Northern Horticulture,2015,39(07):38-40.[doi:10.11937/bfyy.201507012]
九种秦岭野菜营养成分研究
- Title:
- Study on Nutrition Components of Nine Wild Vegetables in Qinling Mountain
- Keywords:
- Qinling mountain; wild vegetables; dietary fiber; protein; fat; ash content; organic acid
- 文献标志码:
- A
- 摘要:
- 对秦岭产9种野菜中的膳食纤维、灰分和有机营养成分进行了分析研究。结果表〖JP4〗明：藜菜中几乎不含维生素C，维生素C含量最高的是蔓荆子；胡萝卜素含量最高的为藜菜，其次为紫萁，最低的是鱼腥草，仅有1.13 mg/kg。可溶性糖的含量较为均衡，波动于42.27～56.03 mg/kg；紫萁中苹果酸含量最高，枸杞中柠檬酸含量最高；野菜中的灰分、脂肪、蛋白质和维生素C含量均高于栽培叶菜类，且达到了差异极显著水平。
- Abstract:
- Dietary fiber，ash and organic nutrition contents of nine wild vegetables in Qinling mountain were analysed in this paper.The results showed that vitamin C content was little in Chenopo diumalbum，and the highest in Vitex trifolia.The content of carotene was the highest in C. diumalbum，then Osmunda japonica，was the lowest in Houttuynia cordata，only 1.13 mg/kg.The soluble sugar content kept a balance between 42.27-56.03 mg/kg.The content of malic acids was the highest in O.japonica，and citric acid in Lycium chinense.The contents of ash，fat，protein and vitamin C in wild vegetables was higher than cultivaured vegetables respectively，and there was a significant difference between wild vegetables and cultivaured vegetables.
参考文献/References:
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备注/Memo
第一作者简介：徐伟君（1980-），男，甘肃天水人，硕士，讲师，现主要〖JP4〗从事设施园艺及植物新品种应用开发等研究工作。E-mail：x_weijun@163.com. 基金项目：陕西省科技厅农业攻关资助项目（2010K01-23）；西安市科技局农业应用技术研究资助项目（NC10006，NC1212(2)）。