不同储藏温度对3种芳香蔬菜营养品质的影响

为探讨不同储藏温度对芳香蔬菜精油含量及主要营养成分的影响，以芫荽、茴香、艾蒿3种芳香蔬菜为试验材料，测定其可食部分的精油含量及不同储藏温度下不同部位的营养品质的变化。结果表明：3种芳香蔬菜鲜样中茴香的精油含量最高为0.42 mL/100 g；叶片的营养成分高于幼茎，3种芳香蔬菜叶片分别比茎的可溶性蛋白含量高83.22%、66.66%、58.75%，维生素C高29.07%、60.02%、66.49%；常温下(25±0.5)℃不利于芳香蔬菜的储藏，含水量、可溶性糖、可溶性蛋白质、维生素C含量迅速下降，与鲜样差异显著；低温下(5±0.5)℃可有效控制营养成分的的下降，延长保鲜的时间，更能保存芳香蔬菜各种营养成分。

Affect of Different Storage Temperatures on Nutritional Quality of Three Kinds of Aromatic Vegetables

This paper’s proposal is to study the effect of storage temperature on the content of essential oil and the nuutritional quality of aromatic vegetables. Taking fennel, felon herb and coriander as test material, the content of essential oil in editable segments are measured and the effect of different storage temperatures on nutritional quality in different parts were tested. The results showed that the essential oil contained in fennel was the highest among 3 aromatic vegetables. Then the contents of dissoluble sugar and dissoluble protein of 3 aromatic vegetables stored under different storage temperatures was analyzed. The result showed that the normal temperature (25±0.5)℃was not appropriate for vegetables to be stored for the reason that their dissoluble sugar and dissoluble protein decrease dramatically comparing to their fresh samples, and lower temperature (5±0.5)℃can control the decrease effectively and extend their preservation time. So it is illustrated that lower temperature can conserve more nutrient ingredients of aromatic vegetables than normal temperature.