不同类型花椰菜主要营养品质分析

Analysis of Major Nutritional Quality of Different Types of Cauliflower Varieties

测定、分析了3种类型15个花椰菜品种的VC、蛋白质、人体必需矿物质元素、可溶性糖、可滴定酸、可溶性固形物、粗纤维和花青素含量。结果表明:所有参试花椰菜品种的VC、蛋白质含量和钾含量普遍较高,其中VC含量在424~939mg·kg^(-1)(FW)之间,蛋白质含量在1.10%~2.99%之间,钾含量在1840.2~3509.8mg·kg^(-1)(FW)之间;3种不同类型花椰菜之间相比,VC、蛋白质、可溶性糖、可滴定酸、可溶性固形物、钾、钠、磷、铜、铁、锰和锌的含量由高到低均为紫花菜>松花菜>紧花菜,粗纤维、钙、镁含量为松花菜>紫花菜>紧花菜;花青素只在紫花菜中检测到,且不同品种间含量差异十分明显;紫花菜和松花菜品种间营养成分含量的变异度普遍高于紧花菜。

The contents of major nutrition components including VC, protein, mineral element, soluble sugar, titratable acid, soluble solid matter, crude fibre and anthoeyanin, of 15 cauliflower （Brassica oleracea L. var. botrytis L. ） varieties were tested and analyzed. The result indicated that the contents of VC, protein and potassium in all tested cauliflower varieties were high. Among them, the VC content was 424-939 mg · kg〈 （FW）, protein content was 1.10%-2.99%, and potassium content was 1 840.2-3 509.8 mg· kg-l （FW）. Fifteen cauliflower varieties were compared and grouped into 3 types： compact-curd, loose-curd and purple- curd. The contents of VC, protein, soluble sugar, titratable acid, soluble solid matter, potassium, sodium, phosphorus, copper, iron, manganese and zinc was ranked in purple-curd 〉 looser-curd 〉 compact-curd. While, the contents of crude fibre, calcium and magnesium in looser-curd 〉 purple-curd 〉 compact-curd. Meanwhile, anthocyanin was detected only in purple-curd, and the content differences between different varieties were quite obvious. The range of variation of nutirent contents among purple-curds, as well as looser-curds, was than that of compact-curds.