冀东地区6种野菜的营养成分分析

[目的]对冀东地区6种野菜的营养成分进行分析,为野菜的开发利用提供理论依据。[方法]对冀东地区常食用的6种野菜——泥糊菜、打碗花、附地菜、蒲公英、沼生焊菜、米口袋嫩茎叶的营养成分进行分析测定。[结果]发现6种野菜均富含粗蛋白、粗灰分、粗纤维和粗脂肪;富含大量矿质元素K、Ca;尤其富含人体必需的微量元素Fe、Cu、Mn、Zn。6种野菜的水分含量在76.97%～88.74%,灰分含量在1.626%～2.993%,粗纤维含量在1.617%～5.441%,粗脂肪含量在0.354%～1.212%,总糖含量在0.040%～0.219%,粗蛋白含量在0.652%～1.507%。这6种野菜的硝酸盐含量为1.5～2.0mg/g鲜重。[结论]这6种野菜具有较高的营养价值,有待于进一步开发和利用。

Analysis of Nutritional Composition of Six Kinds of Wild Vegetables in Eastern Hebei

[Objective] The nutrient components of 6 wild vegetables in eastern Hebei was analyzed to supply theoretical basis for the development and utilization of wild vegetables through analyzing. [Method] The nutrient components of 6 wild vegetables such as Hemistepta lyrata, Ivy-like Calystegia, Trigonotis peduncularis Benth, Taraxacum mongolicum, Rorippa, Mang-flower Gueldenstaaedtia in eastern Hebei were analyzed and detected. [Result] It was found that the 6 wild vegetables were all rich in crude protein, crude ash, crude fiber, crude fat and rich in a lot of mineral elements of K, Ca, especially in human-necessary trace-amount elements such as Fe, Cu, Mn and Zn. Their water contents ranged from 76.970 % to 88.740 %, ash contents ranged from 1.626 % to 2.993 %, crude fiber contents ranged from 1.617% to 5.441 %, crude fat contents ranged from 0.354 % to 1.210 %, total sugar contents ranged from 0.040 % to 0.219 % and crude protein contents ranged from 0.652 % to 1.507 %. In the 6 fresh wild vegetables, the nitrates contents ranged from 1.5 to 2.0 mg/g. [Conclusion] These 6 wild vegetables possessed higher nutrient value and needed further development and utilization.