云南地区五种野生食用蕨菜营养成分分析

Nutrient composition analysis of five kinds of wild edible ferns in Yunnan

对滇东南地区菜蕨(Callipteris esculenta)、蕨(Pteridium aquilinum)、毛柄短肠蕨(Allantodia dilatata)、毛轴蕨(Pteridium revolutum)、下延叉蕨(Tectaria decurrens)5种野生食用蕨的干样进行成分分析。结果表明,5种野生蕨菜蛋白质含量为20.04%~32.72%,可溶性糖含量为1.24%~12.63%,粗纤维含量为11.26%~24.68%,粗脂肪含量为0.54%~1.05%;钾含量为3163~4610 mg/100 g,镁含量为316~377 mg/100 g,钙含量为125~350 mg/100 g,铁含量为5.589~8.309 mg/100 g,锰含量为3.578~10.420 mg/100 g;蛋白质、粗纤维、钾、镁、锰含量远高于一般日常食用绿叶蔬菜,钙、铁含量低于白菜与菠菜。此外,5种测定样品含有柠檬酸、丁二酸、富马酸等有机酸,其中,蕨、毛轴蕨、下延叉蕨还含有少量酒石酸,为野生蕨菜的开发及利用提供科学依据和基础资料。

The components of 5 species of wild edible ferns in southeast Yunnan were analyzed:Callipteris esculenta,Pteridium aquilinum,Allantodia dilatata,Pteridium revolutum and Tectaria decurrens.The results showed that the contents of protein,soluble sugar,crude fiber and crude fat were 20.04%~32.72%,1.24%~12.63%,11.26%~24.68% and 0.54%~1.05% respectively.The content of potassium was 3163~4610 mg/100 g,the content of magnesium was 316~377 mg/100 g,the content of calcium was 125~350 mg/100 g,the content of iron was 5.589~8.309 mg/100 g,and the content of manganese was 3.578~10.420 mg/100 g.The content of protein,crude fiber,potassium,magnesium and manganese was much higher than that of green leafy vegetables,while the content of calcium and iron was lower than that of cabbage and spinach in the control group.In addition,five kinds of determination samples contained citric acid,succinic acid,fumaric acid and other organic acids,among which Pteridium aquilinum,Pteridium revolutum and Tectaria decurrens also contained a small amount of tartaric acid,which provided scientific basis and basic data for the development and utilization of wild ferns in the future.