深圳7种市售蔬菜营养成分及自由基清除活性比较  

Comparison of nutritional components and free radical scavenging activities of seven vegetables sold in Shenzhen

作　　者：彭刚[1] 曾亚妮 李海英 许嘉曼 龚雪海 乔方[1] 

机构地区：[1]深圳职业技术学院应用化学与生物技术学院,广东深圳518055 [2]深圳西丽果场,广东深圳518055

出　　处：《广东农业科学》2017年第10期13-18,共6页Guangdong Agricultural Sciences

基　　金：深圳市科技计划项目(JCYJ20140718171721295);国家现代农业产业技术体系建设专项资金(CARS-33-20)

摘　　要：通过研究蔬菜营养成分及自由基清除能力,揭示不同蔬菜营养价值差异,为指导大众日常饮食健康奠定理论基础。以深圳市7种常见叶菜类蔬菜为材料,测定其9种营养成分含量及蔬菜汁对DPPH和ABTS自由基的清除活性。结果表明,番薯叶含有极高的总酚、总黄酮和较高的膳食纤维,使其自由基清除能力明显强于其他蔬菜。上海青、菠菜和小白菜次之。而麦菜和生菜由于极低的生物活性物质含量,导致其综合评价最低。相关分析结果显示,蔬菜汁自由基清除能力与其总酚、总黄酮含量存在显著性强相关,其次为膳食纤维和色素,而维生素C与自由基清除能力相关性偏弱。本次测试蔬菜中番薯叶和上海青营养价值最高,其次为菠菜、菜心和小白菜,最后为麦菜和生菜。In order to reveal the differences of nutritional value od different vegetables,and guide people daily diet healthy,the vegetable nutritional components and free radical scavenging ability were studied. In this experiment,7 kinds of common leafy vegetables sold in Shenzhen were used as materials,nine kinds of nutrient contents and scavenging activity of vegetable juice on DPPH and ABTS were determined. The results showed that the Ipomoea batatas( L.) Lam contained extremely high content of total phenol,total flavonoid and higher dietary fiber content,had the strongest free radical scavenging activity,followed by Brassica campestris L. ssp. chinensis(L.) Makino,Spinacia oleracea L. and B. chinensis L. While Lactuca sativa var longifoliaf. Lam and L. sativa L.var. ramosa Hort. had the lowest nutritional value,due to very low levels of bioactive substances. The correlation coefficient analysis showed that the free radical scavenging ability of vegetable juice was positively correlated with the content of total phenol and total flavonoid,then dietary fiber and pigment. However,the correlation between vitamin C and free radical scavenging capacity was weak. The comprehensive analysis indicated that the nutritional value of I. batatas( L.) Lam and B. campestris L. ssp. chinensis( L.) Makino was the highest,followed by S. oleracea L.,B.parachinensis Bailey. and B. chinensis L.,and finally for L. sativa var longifoliaf. Lam and L. sativa L. var. ramosa Hort.

关 键 词：蔬菜 营养价值 自由基清除能力 相关系数 

分 类 号：S636[农业科学—蔬菜学]