摘要： 以沙芥、斧翅沙芥、沙葱、苦菜和甜苣5种野生蔬菜叶片为试验材料,采用气相色谱法、液相色谱法及常规分析法测定了其主要贮藏物质、维生素、氨基酸组分及蛋白质含量,以期探明该5种野生蔬菜的营养成分.为其开发利用提供理论依据.试验结果表明:5种野生蔬菜叶片中,斧翅沙芥的脂肪含量、淀粉、可溶性糖和粗纤维的含量最高,野生蔬菜叶片的Vc含量均在226.64～268.48 mg/100g,VB₂的含量在1.03～3.23 mg/100g,VB₅的含量在33.6～82.2 mS/100g,类胡萝卜素的含量在7.24～22.29 mg/100g;5种野生蔬菜的叶片均含有17种氨基酸,总氨基酸含量为219.22～745.1 ms/g,其中含有7种人体必需氨基酸,人体必需氨基酸的含量占氨基酸总量的28%～35%.沙芥、沙葱、苦菜和甜苣的第一限制性氨基酸均为赖氨酸,而斧翅沙芥的第一限制性氨基酸为亮氨酸.

关键词: 野生蔬菜, 营养成分

Abstract: The content of storage matter vitamin,amino acid and protein of five wild vegetables was studied by using high performance liquid chromatogpraphy,high performance gas chromatography and general methods.The research could ascertain nutrition of five vegetables,and bring theoretic foundation for the utilization. The results showed that:The content of fatty,starch,soluble sugar and crude fiber of P.dolabratum Maxim was the most in five vegetables;The Vc content of five vegetable was between 226164 mg/ 100g and 26818 mg/ 100g,the VB₂ content was between 1103 mg/ 100g and 3123mg/100g,the VB₅ content was between 3316 mg/ 100g and 8212 mg/100g,the carotenoid content was between 7124mg/ 100g and 22129 mg/ 100g;There were 17 kinds of amino acid in five vegetables,and the content of total amino acid was between 219122 mg/g and 745.16 mg/g.and the content of seven essential amino acids was between 28 % and 35 %,the first restriction amino acid of P.dolabratum Maxim was leucine.The first restriction amino acid of another four vegetables was lysine.

Key words: Wild vegetable, Nutrition

中图分类号: 

• S47