摘要
黄酮类物质的保健作用 ,越来越受到人们的重视 ,为进一步了解新鲜蔬菜中的保健作用 ,采用比色法测定了花溪市场上 4 0种新鲜蔬菜的总黄酮含量。结果表明 ,所测蔬菜都含有黄酮类物质。每克鲜样含量在 0 5mg以上的有 2 4个 ,占 57% ;1mg以上的有 14个 ,占 33% ;2mg以上的有 5个 ,即芹菜叶 (3 6 5mg/g)、豌豆尖 (3 0 0mg/g)、藤藤菜 (2 57mg/g)、青苋菜 (2 55mg/g)和韭菜 (2 14mg/g) ,除莲花白外 ,叶菜类的总黄酮含量一般都比较高 。
The health protective function of flavones is being paid more and more attention, but the flavones content of vegetable was seldom reported. Therefore we determined flavones content in 40 fresh vegetables from Huaxi market by using colorimetry. The results showed that all had flavones, among which Apium graveolens L.(3 65 mg/g), Pisum sativum L.(3 00 mg/g), Ipomomea reptans Poir (2 57 mg/g),Amaranthus viridis L.(2 55 mg/g) and Allium tuberasum Rottler et sprengel (2 14 mg/g) had the most contents. These materials provide the evidence that fresh vegetable has health protective function, and lay a good foundation for exploiting and making foodstuff of health protective vegetable.
出处
《山地农业生物学报》
2000年第2期121-124,共4页
Journal of Mountain Agriculture and Biology