山芹菜营养成分分析与加工特性  

Nutrients and Processing Characteristics of Spuriopimpinella brachycarpa

作　　者：刁绍起[1] 朱楠楠[1] 孙广仁[1] 

机构地区：[1]北华大学,吉林132013

出　　处：《东北林业大学学报》2010年第10期48-50,共3页Journal of Northeast Forestry University

摘　　要：以山芹菜(Spuriopimpinella brachycarpa(Kom.)Kitagawa)为原料,按照国标中的方法对山芹菜进行常规成分和黄酮质量分数的测定,又对山芹菜进行饮料酒、面包、酸奶加工的研究。结果表明:山芹菜具有较高的营养价值,在绝干状态下灰分质量分数为14.20%,粗纤维质量分数为10.51%,粗蛋白质量分数为12.98%,还原糖质量分数为2.340%,总糖质量分数为8.256%,总黄酮质量分数为35.56×10-3。这表明山芹菜可作为一种天然的富含优质粗蛋白、粗纤维的功能蔬菜,可作为一种良好的黄酮提取源。The national standard method was used to determine the conventional ingredients and the content of flavonoids in Spuriopimpinella brachycarpa leaves.The processing technology of drink,bread and yogurt was studied using S.brachycarpa as materials.Result shows that S.brachycarpa has a high nutritional value.The contents of ash content,crude fiber,crude protein,reducing sugar,total sugar and total flavonoids in S.brachycarpa leaves were 14.20 percent,10.51 percent,12.98 percent,2.340 percent,8.256 percent and 3.556 percent respectively.S.brachycarpa can be used as a kind of vegetable which is rich in high-quality crude protein and crude fiber,and also as a good source of flavonoids.

关 键 词：山芹菜 山野菜 营养成分 加工特性 

分 类 号：S647[农业科学—蔬菜学]