十字花科蔬菜叶和薹维生素C含量的差异

Variation of Vitamin C Content in Leaves and Boltings of Cruciferous Vegetables

维生素C(VC)是人类必需的营养素,十字花科蔬菜中富含VC。采用超高效液相色谱(UPLC)法,对6种不同类型十字花科蔬菜共76份资源的薹和叶中VC含量进行测定,其中青梗小白菜29份,白梗小白菜9份,乌塌菜13份,快菜5份,油菜12份,红菜薹8份。结果表明:76个样品的VC含量变化范围较大,在43.15~123.58 mg/100g之间;除快菜外,大多数十字花科蔬菜中叶的VC含量比薹高;而叶中属白梗小白菜VC含量的均值最高,为103.00 mg/100g,快菜均值最低,为74.05 mg/100g;薹中油菜的VC含量均值最高,为89.50 mg/100g,红菜薹均值最低,为67.98 mg/100g。

Vitamin C is an essential nutrient element for the human body,which is rich in cruciferous vegetables.In this study,the ultra high performance liquid chromatography(UPLC)method was used to determine the content of VC in the boltings and leaves of 76 cruciferous vegetable materials of 6 different types,including 29 green stem pakchoi,9 white stem pakchoi,13 Wuta-tsai,5 fast-growing bok choy,12 rapeseed and 8 purple flowering stalks.The results showed that the content of VC in 76 cultivars varied widely,ranging from 43.15 mg/100 g to 123.58 mg/100 g.With the exception of fast-growing bok choy,leaves of most cruciferous vegetables have higher VC content than boltings.The mean value of VC content in leaves of white stem pakchoi was the highest(103.00 mg/100 g),and that of fast-growing bok choy was the lowest(74.05 mg/100 g).The mean value of VC in boltings of rapeseed was highest(89.50 mg/100 g),and that of purple flowering stalks was lowest(67.98 mg/100 g).