贵阳市3种野生叶菜的部分功能性成分及其理化特性研究

Analysis on partial functional components and physicochemical characters of 3 species of wild leaf vegetables in Guiyang

以产自贵州地区的繁缕、灰灰菜和野苋菜野生蔬菜为试验材料,测定了其部分功能性成分及其理化特性。结果表明:不同野生蔬菜间功能性成分的含量存在差异,灰灰菜中的蔗糖、蛋白质及膳食纤维含量较高,繁缕中的淀粉含量较高,野苋菜中黄酮含量较高;野苋菜的持水率和膨胀力显著高于灰灰菜和繁缕;3份野生蔬菜对不饱和脂肪的吸附能力总体在2.00 g/g左右,对饱和脂肪的吸附能力以灰灰菜最低;当3份野生蔬菜材料用量为0.1 g时,其对胆固醇的吸附能力最大,野生蔬菜材料间差异不显著。

Stellaria media, Chenopodium album Guizhou Province, were used as test materials, and and Amaranthus viridis,3 wild vegetables from their partial functional components and physico- chemical properties were studied. The results showed that the contents of functional components were different in different wild vegetables. The sucrose, protein and dietary fiber contents of C. album were the highest,the starch content of S. media was the highest,and the flavone content of A. viridis was the highest. The water holding capacity and expansion capacity of A. viridis were significantly higher than those of the other two vegetables. The 3 wild vegetables＇ capacity of adsorbing unsaturat- ed fat was about 2.00 g/g,and C. album＇s capacity of adsorbing saturated fat was the lowest. When the amount of the 3 wild vegetable materials used was 0.1 g, their cholesterol-adsorbing capacities were the greatest, and there were no significant differences among them.