不同品种叶用莴苣的营养品质与抗氧化活性的研究

【目的】为了帮助种植者和消费者选择具有较高营养价值的生菜品种,对16个生菜品种进行研究分析。【方法】对成熟期的8种紫叶生菜叶片,6种红叶生菜叶片和2种绿叶生菜叶片的维生素C和维生素E含量,类黄酮和花青素含量以及总抗氧化能力进行检测分析。【结果】紫叶生菜的类黄酮含量以及抗氧化活性均高于红叶生菜和绿叶生菜,红叶生菜的维生素C和维生素E含量较高。【结论】综合分析来看,北紫生4号和奶油紫翠这两个紫叶品种具有较高的营养价值。

Study of nutritional quality and antioxidant activity in varieties of leaf lettuce

Objective]To help growers and consumers to choose high quality lettuce,the nutritional quality of 16 varieties were analysed.Method]The mature period of 8 kinds of purple leaf lettuce,6 kinds of red leaf lettuce,and 2 kinds of green leaf let tuce were as materials,and their vitamin C and E,flavonoids content and total antioxidant capacity were tested.Results]The flavonoids content and antioxidant activity in purple leaf lettuces were higher than that in green leaf and red leaf lettuces,and vitamin C and E contents in red leaf lettuces were higher.Conclusion]Comprehensive analysis,the two purple leaf variety of the Naiyouzicui and NO.4 beizisheng have higher nutritional value.