有机栽培与常规栽培蔬菜的营养品质分析比较

为明确有机栽培与常规栽培蔬菜的营养品质差异,以大白菜、生菜和黄瓜为研究对象,采用基质盆栽分析对比2种栽培方式下蔬菜营养物质（蛋白质、可溶性糖、总氨基酸）、维生素原类（胡萝卜素、维生素C、类黄酮）、风味物质（单宁、苹果酸、酒石酸）、矿质元素（Fe、Zn、Mn）以及硝酸盐与农药残留含量的差异。结果表明,有机栽培蔬菜的蛋白质、可溶性糖、氨基酸、类胡萝卜素、维生素C、类黄酮、苹果酸、Fe和Zn等有益营养物质的含量显著高于常规栽培蔬菜,相反,有机栽培蔬菜的单宁、Mn及硝酸盐含量显著低于常规栽培蔬菜,且3种常规栽培蔬菜中均检测到农药残留,其中大白菜和生菜的农药残留大大超过限量标准。由此可见,采用有机栽培方式种植的蔬菜不仅有益营养物质显著优于常规栽培蔬菜,而且其有害物明显低于常规栽培蔬菜。

Analysis and Comparison of Vegetables Nutritional Quality between Organic Cultivation and Conventional Cultivation

In order to illustrate the difference of nutritional quality of vegetables between organic and conventional cultivation, Chinese cabbage, lettuce and cucumber were selected as material. The nutrients of Chinese cabbage, lettuce and cucumber in two cultivation methods were analyzed and compared in experiments, including nutritional components (soluble protein, soluble sugar, amino acids), provitamins (carotenoids, vitamin C, flavonoid), flavor substances (tannin, malic acid, tartaric acid), mineral elements (Fe, Zn, Mn), and harmful ingredients (nitrate, pesticide residues). The results showed that the contents of protein, soluble sugar, amino acids, carotenoids, vitamin C, flavonoid, malic acid, Fe, Zn in vegetables of organic cultivation were significantly higher than those of conventional cultivation, while the contents of tannin, Mn and nitrate in vegetables of organic cultivation were significantly lower than those of conventional cultivation. Pesticide residues were detected in three kinds of vegetables of conventional cultivation, and pesticide residues in Chinese cabbage and lettuce exceeded the standard. Therefore, vegetables of organic cultivation in this study had a higher nutritional value than that of conventional cultivation.