不同叶用芥菜品种营养成分分析

Analysis of Nutritive Components in Different Leaf Mustard(Brassica juncea(L.)Czern. et Coss.)Varieties

对15个叶用芥菜品种的营养成分进行分析评价。结果表明：3种类型的15个叶用芥菜品种均含有16种氨基酸,其中7种为人体必需氨基酸,氨基酸总量较高的品种其必需氨基酸、甜味氨基酸、苦味氨基酸含量也相应较高。同时,15个叶用芥菜品种VC、Ca、P、Fe等营养成分含量也较高,其中VC含量为1 362-2 428 mg.kg^-1（FW）,Ca含量为1 002.9-1 872.9 mg.kg^-1（FW）,P含量为250.7-656.9 mg.kg^-1（FW）,Fe含量为17.4-32.4 mg.kg^-1（FW）。

Nutritive components of 15 leaves mustard [ Brassica juncea （L.） Czern. et Coss. varieties were evaluated and analyzed. The results indicated that there are 3 types leaf mustard varieties, each variety contains 16 kinds of amino acid, among which 7 were essential to human bodies. In those varieties that had higher total amino acid, the contents of essential amino acid, sweet and bitter amino acids were higher relatively. At the same time, the contents of nutritive components of 15 leaves mustard varieties, including VC, calcium, phosphate and iron, etc. There are 1 362 -2 428 mg.kg^-1 （FW） VC, 1 002.9-1 872.9 mg.kg^-1（FW） calcium, 250.7-656.9mg.kg^-1 （FW） phosphate and 17.4-32.4 mg.kg^-1（FW） iron.