不同品种叶用莴苣的营养品质与抗氧化活性的研究  

Study of nutritional quality and antioxidant activity in varieties of leaf lettuce

作　　者：谢蒙胶 韩莹琰[1] 秦晓晓[1] 孙志凡 徐全明[2] 钟连全[2] 范双喜[1] 

机构地区：[1]北京农学院植物科学技术学院/农业应用新技术北京市重点实验室,北京102200 [2]北京市昌平区种子管理站,北京102200

出　　处：《北京农学院学报》2017年第3期46-51,共6页Journal of Beijing University of Agriculture

基　　金：基金项目:现代农业产业技术体系北京市创新团队(blvt-02)

摘　　要：【目的】为了帮助种植者和消费者选择具有较高营养价值的生菜品种,对16个生菜品种进行研究分析。【方法】对成熟期的8种紫叶生菜叶片,6种红叶生菜叶片和2种绿叶生菜叶片的维生素C和维生素E含量,类黄酮和花青素含量以及总抗氧化能力进行检测分析。【结果】紫叶生菜的类黄酮含量以及抗氧化活性均高于红叶生菜和绿叶生菜,红叶生菜的维生素C和维生素E含量较高。【结论】综合分析来看,北紫生4号和奶油紫翠这两个紫叶品种具有较高的营养价值。[Objective]To help growers and consumers to choose high quality lettuce, the nutritional quality of 16 varieties were analysed.[Method]The mature period of 8 kinds of purple leaf lettuce, 6 kinds of red leaf lettuce, and 2 kinds of green leaf let- tuce were as materials, and their vitamin C and E, flavonoids content and total antioxidant capacity were tested. [Results]The flavonoids content and antioxidant activity in purple leaf lettuces were higher than that in green leaf and red leaf lettuces, and vitamin C and E contents in red leaf lettuces were higher. [Conclusion]Comprehensive analysis, the two purple leaf variety of the Naiyouzicui and NO.4 beizisheng have higher nutritional value.

关 键 词：叶用莴苣 生菜 营养品质 总抗氧化能力 

分 类 号：S636.2[农业科学—蔬菜学]