凉山彝族喜食的四种野菜营养成分分析

Nutritional component analysis of four wild vegetables liked by Liangshan Yi People,Sichuan Province

为评估四种野菜的营养价值,指导凉山彝族人民平衡膳食,该研究采用国家标准方法,对四川凉山彝族喜食的四种野菜,即楤木、牛口刺、紫花碎米荠、鞘柄菝葜的氨基酸、脂肪、能量、维生素和矿物质等营养成分进行检测分析。结果表明:四种野菜中至少含17种氨基酸,其中含7种人体必需氨基酸和多种药用氨基酸。四种野菜中,楤木中谷氨酸含量较高,为0.41%,鞘柄菝葜、紫花碎米荠和牛口刺中天门冬氨酸含量较高,分别为0.80%、0.33%和0.05%;牛口刺的必需氨基酸/氨基酸总量(EAA/TAA)及必需氨基酸/非必需氨基酸(EAA/NEAA)最高,分别为34.44%和67.78%。与《中国食物成分表》上栽培根菜类和叶菜类的同类营养成分相比,紫花碎米荠的蛋白质含量较高,为3.26%,且富含多种维生素(VA、VB、VB2、VC、VE和β-胡萝卜素)。凉山彝族人民喜食这四种野菜与其营养需求、饮食习惯和文化息息相关。综上结果认为,四种野菜具有高能量、低钠、粗纤维含量较低、口感较好、富含矿物质元素(铜、铁、锌、锰和镁)的特点,有较高的营养价值和保健功效。

To evaluate the nutritional value of four kinds of wild vegetables,and to provide reference for guiding the Yi People in Liangshan to balance their diet and rational nutrition,the main nutritional ingredients included amino acid,fat,energy,vitamins and minerals in the four species of wild edible vegetables were detected and studied using the national standard methods.The four species of wild vegetables were Cardamine tangutorum,Aralia chinensis,Cirsium shansiense and Smilax stans,which were favorite food of the Yi People in Liangshan,Sichuan Province.The results were as follows:There are at least 17 kinds of amino acids in these four wild vegetables,of which seven were essential amino acids,and a variety were medicinal amino acids.Among the four wild vegetable,the content of glutamic acid in Cirsium shansiense was higher,accounting for 0.41%,and the contents of aspartic acid in Smilax stans,Cardamine tangutorum and Cirsium shansiense were higher,accounting for 0.80%,0.33%,and 0.05%,respectively.The amount of essential amino acid/total amino acid(EAA/TAA)and essential amino acid/non-essential amino acid(EAA/NEAA)of Cirsium shansiense were the highest,which were 34.44%and 67.78%,respectively.Compared with the cultivation of root vegetables and leafy vegetables on the Chinese Food Ingredients Tables,the protein content of Cardamine tangutorum was higher,accounting for 3.26%,and rich in vitamins(VA,VB,VB2,VC,VE andβ-carotene).The custom of Liangshan Yi People like the four wild vegetables is closely related to their nutritional needs,dietary habits and culture.The results indicate that the four wild vegetables have the characteristics with high energy,low sodium,low crude fiber content,good taste and rich in mineral elements(copper,iron,zinc,manganese and magnesium),and have high nutritional value and health benefits.This study provides theoretical basis for scientific development and utilization of wild vegetable resources in Liangshan,and provides reference for the development of agricultural diversity in mountain areas.