九种秦岭野菜营养成分研究

Study on Nutrition Components of Nine Wild Vegetables in Qinling Mountain

对秦岭产9种野菜中的膳食纤维、灰分和有机营养成分进行了分析研究。结果表明：藜菜中几乎不含维生素C,维生素C含量最高的是蔓荆子;胡萝卜素含量最高的为藜菜,其次为紫萁,最低的是鱼腥草,仅有1.13mg/kg。可溶性糖的含量较为均衡,波动于42.27-56.03mg/kg;紫萁中苹果酸含量最高,枸杞中柠檬酸含量最高;野菜中的灰分、脂肪、蛋白质和维生素C含量均高于栽培叶菜类,且达到了差异极显著水平。

Dietary fiber,ash and organic nutrition contents of nine wild vegetables in Qinling mountain were analysed in this paper.The results showed that vitamin C content was little in Chenopo diumalbum,and the highest in Vitex trifolia.The content of carotene was the highest in C.diumalbum,then Osmunda japonica,was the lowest in Houttuynia cordata,only 1.13mg/kg.The soluble sugar content kept a balance between 42.27-56.03mg/kg.The content of malic acids was the highest in O.japonica,and citric acid in Lycium chinense.The contents of ash,fat,protein and vitamin C in wild vegetables was higher than cultivaured vegetables respectively,and there was a significant difference between wild vegetables and cultivaured vegetables.