蔊菜的微量元素测定和营养成分分析

Analysis of the trace elements and the nutrients in Rorippa indica

用火焰原子吸收法测定了保山当地的蔊菜中6种微量元素(Mg、Fe、Pb、Ni、Cu、Mn)的含量,用常规概略养分分析法测定了蔊菜中粗蛋白、粗灰分和水分的含量;结果表明,蔊菜中微量元素含量丰富,各种元素的含量为Fe>Ni>Mg>Cu>Pb>Mn。Fe、Mg含量较多,Pb超标。蔊菜中粗蛋白含量为17.7%,粗灰分含量为10.8%,水分为10.0%,说明保山蔊菜具有一定食用价值;研究将对保山当地蔊菜的食用价值和食用安全性提供一定参考价值。

Six kinds of trace elements, including Mg, Fe, Pb, Ni, Cu, Mn in Rorippa indica of Baoshan were determined by using atomic absorption spectrometry. The contents of crude protein,crude ash and moisture in Rorippa indica were determined through conventional proximate analysis method. The results showed that the overall content of the elements in Rorippa indica were Fe〉Ni〉Mg〉Cu〉Pb〉Mn. The content of Fe and Mg were much higher, while the content of Pb level was out of the limit. The contents of crude protein, crude ash and moisture were respectively 17.7%, 10.8% and 10.0%, suggesting that Rorippa indica has some edible value.This paper will provide certain reference to the edible value and edible security of Rorippa indica in Baoshan.