种养结合循环利用模式下蔬菜的维生素C含量及其抗氧化活性测定

Study on vitamin C contents and antioxidant capacity of vegetables from planting and breeding recycled model

生态环境、作物管理及其他因素如土壤肥力对农产品质量和营养组成有重要影响,为了生产高营养质量的农产品,有必要深入了解这些因素的作用规律.本研究采集来自种养结合循环利用模式下的两种蔬菜青椒和黄瓜,测定了其所含的维生素C含量和抗氧化能力.结果表明,有机种植的蔬菜比常规种植和种养结合循环利用模式的蔬菜含有更多的维生素C.有机产品、常规产品和种养结合模式产品的维生素C含量分别为75.6-9.4 mg/100 g、69.2-8.8 mg/100 g和70.3-9.1 mg/100 g.采用DPPH自由基评定两种蔬菜的抗氧化能力,结果以自由基清除率表示.所有结果都显示蔬菜具有很高的自由基清除率,并且与维生素C的含量没有显著的相关关系.

Understanding how environment, crop management, and other factors, particularly soil fertility, influence the composition and quality of food crops is necessary for the production of high-quality nutritious foods. The vitamin C contents and antioxidant capacity are measured in green pepper （Capsicum annuum L.） and cucumber （Cucumis sativus L.） samples that are archived from recycling farm at Shuangliu County. Organic vegetables concentrat higher vitamin C contents （75.6--9.4 mg/100 g） with respect to the conventional ones （69.2-8.8 mg/100 g） and the recycling ones （70.3-9.1 mg/100 g）. Antioxidant activity is estimated by determining DPPH radical scavenging capacity. All samples show higher radical scavenging capacity. In all the testing, no significant correlation exists between concentrations of vitamin C contents and percentage inhibition of free radicals.