叶用芥菜‘奶奶青菜’的营养品质分析  

Analysis of Nutritional Quality of the Leaf Mustard'Nainaiqingcai'

作　　者：马杰 蔺培兴 屈雯 杨佼 马维 马俊 周平 陈春艳 吴美玲 孙勃[2] Ma Jie;Lin Peixing;Qu Wen;Yang Jiao;Ma Wei;Ma Jun;Zhou Ping;Chen Chunyan;Wu Meiling;Sun Bo(Bijie Academy of Agricultural Sciences,Bijie,551700;College of Horticulture,Sichuan Agricultural University,Chengdu,611130)

机构地区：[1]毕节市农业科学院,毕节551700 [2]四川农业大学园艺学院,成都611130

出　　处：《分子植物育种》2024年第13期4324-4332,共9页Molecular Plant Breeding

基　　金：贵州省科技厅科技支撑计划项目(黔科合支撑[2018]2372-1;黔科合支撑[2018]2372-2);贵州省科技厅高层次创新型人才项目(毕科人才合字[2021]02号;毕科人才合字[2021]03号);贵州省人才办项目(RCJD2020-7);知食供应链科技有限公司科技项目(2020008)共同资助。

摘　　要：叶用芥菜‘奶奶青菜’是中国西南地区特有的地方芥菜类型,其品种繁多,以农家自留种和地方常规种为主,但关于它营养品质的研究仍然有限。本试验以25个‘奶奶青菜’品种为材料,测定其可溶性蛋白、叶绿素、类胡萝卜素、维生素C、原花青素、类黄酮和总多酚的含量及抗氧化能力,探究不同品种‘奶奶青菜’之间营养品质的差异,评测出营养价值较高的品种。结果显示‘,奶奶青菜’不同品种之间营养差异显著。25个品种的可溶性蛋白含量为4.26~168.45 mg/g、叶绿素含量为3.24~17.15 mg/g、类胡萝卜素含量为0.15~1.88 mg/g、维生素C含量为1.26~4.98 mg/g、原花青素含量为2.64~6.68 mg/g、类黄酮含量为2.06~17.95 mg/g、总多酚含量为6.56~15.70 mg/g,ABTS和FRAP测定的抗氧化能力分别是23.92%~47.17%和28.82~125.79 mg/g。25个‘奶奶青菜’品种中,CCB-4各项指标均显著高于其他品种(可溶性蛋白除外),是营养品质最好的品种。相关性分析结果表明,抗氧化能力与可溶性蛋白、类胡萝卜素、维生素C、类黄酮、总多酚均呈显著或极显著正相关。本研究结果可为‘奶奶青菜’营养评价和开发利用提供理论依据。The leaf mustard'Nainaiqingcai'is one kind of local mustards in Southwest China.There are many varieties of'Nainaiqingcai',and most of them are reserved by farmers and local conventional species.However,the studies on the nutritional quality of'Nainaiqingcai'is still limited.In this study,the content of soluble protein,chlorophyll,carotenoids,vitamin C,proanthocyanidins,flavonoids and total phenolics,as well as antioxidant capacity in 25 varieties of'Nainaiqingcai'were determined,and the differences in nutritional quality of'Nainaiqingcai'were explored according to the content of these indices,and then the variety with the highest nutritional value was selected.Results showed that significant differences in nutritional components were observed among different varieties of'Nainaiqingcai'.The soluble protein content in the 25 varieties ranged from 4.26 to 168.45 mg/g,chlorophyll content from 3.24 to 17.15 mg/g,carotenoid content from 0.15 to 1.88 mg/g,vitamin C content from 1.26 to 4.98 mg/g,proanthocyanidins content from 2.64 to 6.68 mg/g,flavonoid content from 2.06 to 17.95 mg/g,and total phenolics content from 6.56 to 15.70 mg/g.The antioxidant capacity measured by ABTS and FRAP was between 23.92%to 47.17%and 28.82 to 125.79 mg/g,respectively.Among the 25 varieties of'Nainaiqingcai',CCB-4 had the highest contents of all these indices compared with other varieties except for soluble protein,suggesting that CCB-4 is the variety with the best nutritional quality.The results of correlation analysis showed that the antioxidant capacity was significantly or extremely significantly positively correlated with soluble protein,caro-tenoids,vitamin C,flavonoids,and total phenolics.The results of this study can provide a theoretical basis for the nutritional evaluation,development and utilization of'Nainaiqingcai'.

关 键 词：叶用芥菜(Brassica juncea Coss.var.foliosa) ‘奶奶青菜’ 品种 生物活性物质 抗氧化能力 

分 类 号：S637.2[农业科学—蔬菜学]