紫叶生菜和绿叶生菜品质的综合比较

为评价紫叶生菜和绿叶生菜的营养价值,选取紫叶生菜和绿叶生菜品种各4个,分别测定、比较了其可溶性糖、可溶性蛋白、维生素C、硝酸盐和花青素含量。试验结果表明,绿叶生菜(GT)品种可溶性糖含量整体均高于紫叶(VT)品种,平均高112.9%;整体上VT与GT的硝酸盐含量差异不大,其中VT中深紫色的VT_1硝酸盐含量显著高于其他品种,GT中深绿色的GT₁硝酸盐含量高于其他品种;所有VT品种的可溶性蛋白、维生素C以及花青素含量均高于GT品种,其中VT品种的可溶性蛋白和维生素C含量分别比GT的高80.6%、33.4%。另外,只有紫叶生菜含有花青素,其中深紫色的VT₁花青素含量最高,随叶色变浅而逐渐降低。以上结果说明绿叶生菜品种可溶性糖含量显著高于紫叶品种,且较紫叶生菜口感好,但紫叶生菜的可溶性蛋白、维生素C以及花青素含量高于绿叶生菜。

Comprehensive Comparison of Quality between Purple Leaf Lettuce and Green Leaf Lettuce

In order to evaluate the nutritional value of purple leaf lettuce and green leaf lettuce,four purple leaf lettuce cultivars and four green leaf lettuce cultivars were selected,and their contents of soluble sugar,soluble protein,vitamin C,nitrate and anthocyanin were determined and compared.The results showed that the soluble sugar content of green leaf lettuce(GT)cultivar was higher than that of purple leaf lettuce(VT)cultivar,with the average increasing rate of 112.9%.The nitrate content of VT was similar to that of GT,and among the VT cultivars,the nitrate content of deep purple cultivar VT1 was significantly higher than those of other cultivars,while among the GT cultivars,the nitrate content of dark green cultivar GT1 was significantly higher than those of other cultivars.The soluble protein content,vitamin C content and anthocyanin content of VT cultivars were higher than those of GT cultivars,and the contents of soluble protein and vitamin C of VT were 80.6%and 33.4%higher than those of GT.In addition,only purple lettuce contained anthocyanin,and the dark purple cultivar VT1 had the highest anthocyanin content,while the anthocyanin content gradually decreased as the leaf color got lighter.The above results showed that the soluble sugar content of GT was significantly higher than that of VT,and the taste of GT was better than that of VT,but the soluble protein content,vitamin C content and anthocyanin content of VT were higher than those of GT.