3种花菜类高原夏菜的营养品质分析
Analysis on Nutritional Quality of Three Kinds of Plateau Summer Cauliflower Vegetables
郭建国 1冯毓琴 2魏丽娟 2于嘉文3
作者信息
- 1. 甘肃省农业科学院,甘肃 兰州 730070
- 2. 甘肃省农业科学院农产品贮藏加工研究所,甘肃 兰州 730070
- 3. 甘肃省农业科学院张掖节水农业试验站,甘肃 张掖 734000
- 折叠
摘要
通过对比分析不同花菜类高原夏菜的营养特点,为消费者选择及高原夏菜优质生产提供技术依据.以西兰花、花椰菜及松花菜 3 种花菜类高原夏菜为试材,对其主要营养品质指标进行了测定.结果表明,3 种花菜类高原夏菜的含水量以花椰菜最高,为 93.89%,松花菜和西兰花分别为 92.91%、89.38%.叶绿素、Vc含量由大到小为西兰花、松花菜、花椰菜,可溶性蛋白、类黄酮含量由大到小为西兰花、花椰菜、松花菜,还原糖含量由大到小为松花菜、花椰菜、西兰花,综合分析,3 种花菜类高原夏菜的 5 种营养成分存在显著差异,其中西兰花营养品质最好,且还原糖含量低,切口不易褐变,有利于贮藏保鲜.
Abstract
Through comparative analysis of the nutritional characteristics of different cauliflower varieties grown as plateau summer vegetables,this study provides technical support for consumer selection and high-quality production.Broccoli,cauliflower,and loose-curd cauliflower were used as test materials,and their main nutritional quality indicators were measured.The results showed that among the three types of plateau summer vegetables,cauliflower had the highest water content at 93.89%,followed by loose-curd cauliflower at 92.91%and broccoli at 89.38%.Chlorophyll and vitamin C content were highest in broccoli,followed by loose-curd cauliflower and cauliflower.Soluble protein and flavonoid contents were also highest in broccoli,followed by cauliflower and loose-curd cauliflower,while reducing sugar content was highest in loose-curd cauliflower,followed by cauliflower and broccoli.A comprehensive analysis revealed significant differences in the five nutritional components among the three vegetables,with broccoli having the best nutritional quality,low reducing sugar content,and less browning at cut surfaces,making it more suitable for storage and preservation.
关键词
西兰花/花椰菜/松花菜/高原夏菜/营养品质Key words
Broccoli/Cauliflower/Loose-curd cauliflower/Plateau summer vegetable/Nutritional quality引用本文复制引用
基金项目
甘肃省科技重大专项(21ZD4NA016)
甘肃省现代农业产业技术体系项目(GARS-GC-6)
出版年
2024
国家科技期刊平台
NSTL
万方数据