三种香料蔬菜的营养及挥发性物质分析

Analysis of Nutritional and Volatile Components of Three Spices Vegetables

对百里香、罗勒、龙蒿草3种香料蔬菜的营养物质含量及挥发性化学物质成分进行了分析,并与普通蔬菜的文献值进行比较。结果表明:3种香料蔬菜的蛋白质、碳水化合物及无机营养元素钙、铁、锌和硒、维生素C含量比普通蔬菜高,而脂肪、胡萝卜素含量与普通蔬菜相比无明显差异。

The nutritional components and volatile composition of three spices vegetables （Tkymus vulgaris .Ocimum basilicum and Artemlsla dracunculus） were respectively analyzed,and compared with the literature values of some common vegetables. ,The results showed that, protein, carbohydrate, vitamin C and trace elements, such as Ca, Fe, Zn and Se in three spices vegetables were richer than them. But there were no significant differences in contents of fat, and carotene between the spices vegetables and common ones.