太原市市售蔬菜营养成分分析与品质评价

Nutrient composition analysis and quality evaluation of commercial vegetables in Taiyuan

根据蔬菜的农业生物学分类方法,选取太原市冬季居民常食的3个类别23种蔬菜共115个样品,对其品质、矿质元素含量及重金属含量进行分析、评价。结果表明,根菜类蔬菜维生素C平均含量最低,有机酸平均含量最高;叶菜类蔬菜的平均总糖和还原糖含量显著低于根菜类和果菜类蔬菜。在叶类菜蔬菜中结球甘蓝的还原糖和总糖含量最高,香菜中维生素C含量最高;不同类别蔬菜间铁(Fe)、锰(Mn)、锌(Zn)3种营养元素均存在显著差异,总体表现为叶菜类>根菜类>果菜类。3类蔬菜中硝酸盐平均含量表现为叶菜类>根菜类、果菜类,硝酸盐易在叶菜类蔬菜中富集,其中大白菜、油麦菜、油菜、茼蒿和香菜达到严重污染水平。此外,根菜类蔬菜中重金属铬(Cr)、铅(Pb)、砷(As)、汞(Hg)和镉(Cd)均未超标;除叶菜类蔬菜中的菠菜和果菜类长辣椒分别存在Cr和Cd含量超标现象外,其余蔬菜中重金属元素含量均在限量值范围内。研究结果可为后续蔬菜中营养品质的研究提供数据支撑,也为居民合理搭配营养提供科学依据。

According to the classification method of agricultural biology of vegetables,115 samples of 23 kinds of vegetables were randomly selected from three categories of residents in Taiyuan in winter.The quality,mineral elements and heavy metal contents were analyzed and evaluated.The results showed that the average content of vitamin C in root vegetables was the lowest and the average content of organic acid was the highest.The average total sugar and reducing sugar contents of leafy vegetables were significantly lower than those of root vegetables and fruit vegetables.The content of reducing sugar and total sugar in cabbage was the highest in leafy vegetables,and the content of vitamin C in coriander was the highest.There were extremely significant differences among the three nutrient elements of Fe,Mn and Zn in various vegetables.The overall performance was as follows:leafy vegetables>root vegetables>fruits vegetables.The nitrate content in the three kinds of vegetables showed as follows:leafy vegetables>root vegetables、fruit vegetables.Nitrate was easily enriched in leafy vegetables.The Chinese cabbages,lettuces,rapes,garden chrysanthemum and coriander were seriously polluted with nitrate.In addition,The contents of Cr,Pb,As,Hg and Cd in root vegetables did not exceed the standard,Except for the contents of Cr and Cd in spinach and long pepper,the contents of heavy metalselements in other vegetables were within the limit value.The results of the study can provide data support for the follow-up research on the nutritional quality of vegetables,and also provide a scientific basis for residents to rationally match nutrition.