丹东地区5种野生蔬菜品质分析  

Analysis on Quality of Five Wild Vegetables from Dandong Area

作　　者：李晓红[1] 王丹丹[1] LI Xiao-hong;WANG Dan-dan(College of Agriculture,Eastern Liaoning University,Dandong 118003,China)

机构地区：[1]辽东学院农学院,辽宁丹东118003

出　　处：《中国果菜》2021年第5期72-75,共4页China Fruit & Vegetable

基　　金：辽东学院科研基金(2016YY015)。

摘　　要：野生蔬菜因其绿色、无污染而深受人们喜爱。本试验以丹东地区常见的5种野生蔬菜为试材,测定了其叶片维生素C、可溶性糖、可溶性蛋白、有机酸、纤维素及硝酸盐含量,为人们合理食用、利用野生蔬菜提供依据。结果表明,5种野生蔬菜中,大叶芹的维生素C、可溶性糖、可溶性蛋白含量最高,水芹菜的有机酸含量最高,马齿苋的纤维素含量最高。综合来看,大叶芹品质最好。Wild vegetables are popular with people because they are green and pollution-free.This experiment took 5 kinds of common wild vegetables in Dandong area as the test materials,and the content of vitamin C,soluble sugar,soluble protein,organic acid,cellulose and nitrate was determined in leaves,it provided the basis for people to eat and use wild vegetables reasonably.The results showed that the content of vitamin C,soluble sugar and soluble protein of parsley were the highest in the 5 wild vegetables,the organic acid content of water celery was the highest,the cellulose content of purslane was the highest.In general,the quality of celery is the best.

关 键 词：野生蔬菜 品质指标 营养特性 保健功效 

分 类 号：S647[农业科学—蔬菜学]