| 不同类型花椰菜主要营养品质分析 |
| |
| 引用本文： | 丁云花,何洪巨,赵学志,王文琪,宋曙辉.不同类型花椰菜主要营养品质分析[J].中国蔬菜,2016,1(4):58. |
| |
| 作者姓名： | 丁云花 何洪巨 赵学志 王文琪 宋曙辉 |
| |
| 作者单位： | 北京市农林科学院蔬菜研究中心，农业部华北地区园艺作物生物学与种质创制重点实验室，蔬菜种质改;
良北京市重点实验室，北京 100097 |
| |
| 基金项目： | 北京市农委项目（20150114），北京市农林科学院科技创新
能力建设专项（KJCX20150407，KJCX20140111-29） |
| |
| 摘 要： | 测定、分析了3种类型15个花椰菜品种的VC、蛋白质、人体必需矿物质元素、可溶性糖、可滴定酸、可溶性固形物、粗纤维和花青素含量。结果表明:所有参试花椰菜品种的VC、蛋白质含量和钾含量普遍较高,其中VC含量在424~939mg·kg~(-1)(FW)之间,蛋白质含量在1.10%~2.99%之间,钾含量在1840.2~3509.8mg·kg~(-1)(FW)之间;3种不同类型花椰菜之间相比,VC、蛋白质、可溶性糖、可滴定酸、可溶性固形物、钾、钠、磷、铜、铁、锰和锌的含量由高到低均为紫花菜松花菜紧花菜,粗纤维、钙、镁含量为松花菜紫花菜紧花菜;花青素只在紫花菜中检测到,且不同品种间含量差异十分明显;紫花菜和松花菜品种间营养成分含量的变异度普遍高于紧花菜。
|
| 关 键 词： | 花椰菜 VC 蛋白质 矿物质 花青素 |
Analysis of Major Nutritional Quality of Different Types of Cauliflower Varieties |
| |
| DING Yun-hua,HE Hong-ju,ZHAO Xue-zhi,WANG Wen-qi,SONG Shu-hui.Analysis of Major Nutritional Quality of Different Types of Cauliflower Varieties[J].China Vegetables,2016,1(4):58. |
| |
| Authors: | DING Yun-hua HE Hong-ju ZHAO Xue-zhi WANG Wen-qi SONG Shu-hui |
| |
| Institution: | Beijing Vegetable Research Center，Beijing Academy of Agriculture and Forestry Science，Key Laboratory of Biology and;
Genetic Improvement of Horticultural Crops（North China），Ministry of Agriculture，Beijing Key Laboratory of Vegetable;
Germplasm Improvement，Beijing 100097，China |
| |
| Abstract: | The contents of major nutrition components including VC，protein，mineral element，soluble
sugar，titratable acid，soluble solid matter，crude fibre and anthocyanin，of 15 cauliflower（Brassica oleracea
L．var．botrytis L.）varieties were tested and analyzed．The result indicated that the contents of VC，protein
and potassium in all tested cauliflower varieties were high．Among them，the VC content was 424-939 mg·kg-1
（FW），protein content was 1.10%-2.99%，and potassium content was 1 840.2-3 509.8 mg·kg-1（FW）．
Fifteen cauliflower varieties were compared and grouped into 3 types：compact-curd，loose-curd and purplecurd．
The contents of VC，protein，soluble sugar，titratable acid，soluble solid matter，potassium，sodium，
phosphorus，copper，iron，manganese and zinc was ranked in purple-curd ＞ looser-curd ＞ compact-curd．
While，the contents of crude fibre，calcium and magnesium in looser-curd ＞ purple-curd ＞ compact-curd．
Meanwhile，anthocyanin was detected only in purple-curd，and the content differences between different varieties
were quite obvious．The range of variation of nutirent contents among purple-curds，as well as looser-curds，was
than that of compact-curds． |
| |
| Keywords: | Cauliflower VC Protein Mineral element Anthocyanin |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《中国蔬菜》浏览原始摘要信息 |
| 点击此处可从《中国蔬菜》下载免费的PDF全文 |
