马齿苋营养成分及硝酸盐含量的测定

目的]分析马齿苋的营养成分和食用安全性。方法]通过国标法对野生马齿苋可食嫩茎叶的主要营养成分、氨基酸、维生素、硝酸盐和亚硝酸盐含量进行测定并将其与常见栽培蔬菜进行比较。结果]马齿苋的水分、粗蛋白、粗脂肪、总糖、膳食纤维和灰分含量分别为88．9％、2．8、0．6、3．2、5．6和1．4g／100g。除总糖含量外，马齿苋中其余主要营养成分的含量均高于对比蔬菜。马齿苋的氨基酸总量为22．23mg／g，必需氨基酸总量为8．99mg／g，天冬氨酸含量高达3．24mg／g。马齿苋的β-胡萝卜素和抗坏血酸含量高于对比蔬菜，分别为1996μg／100g和24．2mg／100g。马齿苋的矿质元素含量普遍高于对比蔬菜，其钾和铁的含量分别为340．0和2．1mg／100g．铅和镉的含量仅分别为0．08和0．12mg／kg。马齿苋的硝酸盐和亚硝酸盐含量分别为891．80和0．11mg／kg。结论]马齿苋是一种安全可食、具有绿色营养和医疗保健功能的野生蔬菜。

Determination on the Nutrient Components and Nitrate Content in Portulaca oleracea L.

Objective]The research aimed to analyze the nutrient components and edible safety of Portulaca oleracea L.Method]The contents of main nutrient components,amino acids,vitamins,nitrate and nitrite in the edible tender stems and leaves of wild P.oleracea were determined by using national standard method and they were compared with that in the common planting vegetables.Result]The contents of water,crude protein,crude fat,total sugar,dietary fiber and ash in P.oleracea were 88.9%,2.8,0.6,3.2,5.6 and 1.4 g/10...