常见生食蔬菜营养卫生指标分析  

Analysis of Nutritional and Health Ingredients of Common Salad Vegetables

作　　者：潘妍[1] 贾红亮[1] 林少华[1] 李晓红[1] 罗红霞[1] PAN Yan;JIA Hong-liang;LIN Shao-hua;LI Xiao-hong;LUO Hong-xia(College of Food and Biological Engineering, Beijing Vocational College of Agriculture, Beijing 102442, China)

机构地区：[1]北京农业职业学院食品与生物工程系,北京102442

出　　处：《中国果菜》2018年第3期26-29,共4页China Fruit & Vegetable

基　　金：北京农业职业学院菜篮子科技项目

摘　　要：本文选取了5种常见的可生食新鲜蔬菜样品,分析了其主要的营养和卫生指标。结果表明,5种新鲜蔬菜的维生素C含量如下:番茄>苤蓝>黄瓜>圆生菜>西葫芦;5种蔬菜均含有维生素B1、维生素B2、维生素B3、维生素B5、维生素B6、维生素B9、维生素B127种B族维生素,但含量具有一定的差异性;经过清洗处理后,5种蔬菜大肠杆菌的数量均有不同程度地降低,11种类型的有机磷农药均未检出。In order to get the nutrition and hygienic index of vegetables,five kinds of common vegetables were analyzed.The results showed that the content of vitamin C in fresh vegetables was tomato>kohlrabies>cucumber>round lettuce>Squash.Five kinds of vegetables contained vitamin B1,vitamin B2,vitamin B3,vitaminB5,vitamin B6,vitamin B9,vitamin B12,and the other content had the difference.Escherichia coli of the five common vegetables were reduced effectively after cleaning treatment.11types of organophosphorus pesticides were not detected.

关 键 词：生食蔬菜 维生素 大肠杆菌 农药残留 

分 类 号：R155.54[医药卫生—营养与食品卫生学]