5类市售生食蔬菜食用品质分析  

Edible Qualities Evaluation of Raw Vegetables Sold in Market

作　　者：盖屏卓 白杨 陈庭园 杨圆圆 王艳[1] 张志[1] 王倡宪[1] Gai Pingzhuo;Bai Yang;Chen Tingyuan;Yang Yuanyuan;Wang Yan;Zhang Zhi;Wang Changxian(Heilongjiang University,College of Modern Agricultural and Ecological Environment,Key Laboratory of Agricultural Resources Utilization and Environmental Security,Heilongjiang University,Harbin 150080,China)

机构地区：[1]黑龙江大学,现代农业与生态环境学院,农业资源与环境安全重点实验室,黑龙江哈尔滨150080

出　　处：《现代食品》2020年第8期165-168,173,共5页Modern Food

基　　金：黑龙江省教育厅科学技术研究项目(编号:12511403)。

摘　　要：为明确5类常见市售生食蔬菜的食用品质,本文以5类常见市售生食蔬菜为试验材料,分别测定其硝酸盐含量与维生素C含量。结果表明,5类生食蔬菜中,硝酸盐含量由低到高的顺序依次为:茄果类<根菜类<葱蒜类<瓜类<叶菜类。其中,除叶菜外,其余4类蔬菜的硝酸盐含量均小于432 mg·kg^-1,叶菜类中,红色生菜的硝酸盐含量显著高于绿色生菜,红色生菜硝酸盐含量是绿色生菜的1.49倍;葱蒜类中,洋葱的硝酸盐含量显著高于大葱与小葱,小葱茎中硝酸盐含量为叶中的1.25倍。此外,5类生食蔬菜中,维生素C含量由高到低的顺序依次为:根菜类>葱蒜类>叶菜类>茄果类>瓜类。其中,根菜类的维生素C含量是叶菜类的1.43倍。综合5类蔬菜的硝酸盐含量与维生素C含量,研究认为,根菜类具有较高的食用品质。In order to evaluate the edible quality of five types of commercial raw vegetables, five types of vegetables were selected and determined the nitrate content and Vc content. The results showed that the sequence of the nitrate contents in the five raw vegetables is as follows: solanaceous vegetables allium vegetables>leafy vegetables> solanaceous vegetables > melon vegetables, among them the Vc content in root vegetables is 1.43 times than that of leafy vegetables. Considering the nitrate content and Vc content in several vegetables, it is concluded that root vegetables have higher edible quality.

关 键 词：市售生食蔬菜 硝酸盐 维生素C 食用品质 

分 类 号：S63[农业科学—蔬菜学]