松花菜花球的主要营养特点分析

Analysis on Features of Main Nutritional Components in Loose-curd Cauliflower

以近4 a来松花菜与普通紧花球花椰菜主要营养品质的测定数据,分析比较了松花菜的主要营养特点。试验结果表明,松花菜花球叶绿素平均含量为12.08μg/g FW,类胡萝卜素平均含量为3.28μg/g FW,可溶性糖平均含量为2.82%,比普通紧花球花椰菜要高出约2.5倍、1.5倍、14.8%,两者在VC、粗蛋白、粗纤维含量方面无明显差异,另外,秋冬季收获的松花菜粗蛋白、粗纤维及可溶性糖含量要高于春季收获的。

Based on the recent four years＂ measurement data of main nutritional components in both loose-curd and tightcurd cauliflowers, the paper studied the features of main nutrients in loose-curd cauliflower. The results showed that, the average chlorophyll content, carotenoid content and soluble sugar content were 12.08 μg.g-1 FW, 3.28 μg .g-1 FW and 2.82% in loose-curd cauliflower, which were 2.5 times, 1.5 times and 14.8% higher than those in tight-curd cauliflower respectively. But there were no significant differences in contents of vitamin C, crude protein and crude fiber. The contents of crude protein, crude fiber and soluble sugars in loose-curd cauliflower harvested in autumn to winter were higher than those harvested in spring.