甘露子营养成分的测定与比较分析  

Measurement and Comparative Analysis on Nutrient Component of Chinese Artichoke

作　　者：盖琼辉[1] 王春林[1] 

机构地区：[1]陇东学院,甘肃庆阳745000

出　　处：《安徽农业科学》2016年第34期62-62,66,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究甘露子的营养成分及其利用价值。[方法]测定了甘露子蛋白质、膳食纤维、钙、铁、维生素A和维生素C 6种主要营养成分的含量,并与菠菜、红薯、花椰菜、辣椒、黄瓜、马铃薯、大白菜、番茄8种常见蔬菜进行比较。[结果]与8种常见蔬菜相比,甘露子膳食纤维与钙含量最高,蛋白质与铁含量仅低于菠菜,维生素A与维生素C含量最低,按照平均营养值估算法得出,甘露子平均营养值最大。[结论]甘露子与其他8种常见蔬菜相比较,营养价值最高,具有较高的开发利用价值。[ Objective] The aim was to study nutrition and utilization value of Chinese artichoke. [ Method ] The main 6 nutrient components of Chinese artichoke were determined such as mannose protein, dietary fiber, calcium, iron, vitamin A and vitamin C, and were compared with spinach, sweet potato, cauliflower, pepper, cucumber, potato, Chinese cabbage and tomato etc, these 8 kinds of common vegetables. [ Result ] The results showed that the mannose dietary fiber and calcium content of Chinese artichoke is highest, its protein and iron content is lower than the spinach, its vitamin A and vitamin C content is the lowest. According to the average nutritional value estimation, we can see the average nu- tritional value of Chinese artichoke is the biggest. [ Conclusion ] Chinese artichoke has highest nutritional value and high value of development and utilization comDaring with other 8 kinds of common vegetables.

关 键 词：甘露子 营养成分 测定 分析 

分 类 号：S601[农业科学—园艺学] Q945[生物学—植物学]