香青菜营养成分分析与品质评价

Nutritional Components Analysis and Quality Evaluation of Brassica chinensis L.

为评价不同香青菜品种的营养品质特性,采用国标法对4个主要品种的水分、灰分、粗蛋白、氨基酸、VC、可溶性总糖、总酸和矿质元素等进行了测定,并用隶属函数法对香青菜的营养品质进行综合评价。结果表明:几种香青菜的营养成分都比较丰富,特别是蛋白质含量和氨基酸种类及含量都要优于普通青菜(小白菜);不同品种的香青菜在营养组成上存在较大的差异。隶属函数分析综合品质的优良次序是依次是:黄种、青种、黑种和绣花筋。香青菜营养价值较高,且具有香味浓郁、口感好等特点。因此,香青菜具有很好的开发前景。

To analysis and evaluate nutrient quality of different varieties of Brassica chinensis L.,using the national standard methods,water,ash,crude protein,amino acids,total soluble sugar,total acid and mineral elements were determined.Then the quality of different varieties of Brassica chinensis L.was evaluated comprehensively by subordi-nation function method.The results indicated that all of the four varieties of Brassica chinensis L.had plenty of nutritional components,especialy the contents of crude protein and amino acids were richer than that of Brassica chinensis.There was significant difference of nutrient composition among these four varieties of Brassica chinensis L.And the results comprehensively evaluated by subordination function method showed that nutrient quality of different varieties of Brassica chinensis L.was decrease in the order of Huangzhong,Qingzhong,Heizhong and Xiuhuajin.In conclusion,Brassica chinensis L.were rich in nutritional components,and have characteristics of palatable aroma,good mouth feel and waxy quality.So the Brassica chinensis L.appear to have a good prospect of exploitation and application.