山西汾河滩常见野菜安全可食性的探讨

对采自汾河滩的七种野菜的硝酸盐、亚硝酸盐、维生素C和氨基酸的测定及统计分析结果表明:刺儿菜、藜、碱蓬的硝酸盐与亚硝酸盐含量较高,且其亚硝酸盐含量均超标,不宜食用;苦荬菜,其硝酸盐与亚硝酸盐含量稍微超过限量标准,但是其维生素C含量极其丰富,若两食量作一定的限制,是可以安全食用的;而地肤、车前、苦菜这三种野菜其硝酸盐与亚硝酸含量均较低,且维生素C及氨基酸两项营养价值指标适中,为安全可食性野菜。     

六种野菜不同部位硝酸盐、亚硝酸盐及维生素C的含量

报道了6种野菜不同部位的硝酸盐、亚硝酸盐和维生素C的含量。参考蔬菜中硝酸盐含量分级评价标准和无公害蔬菜亚硝酸盐含量限量标准,结合各种野菜及不同部位的维生素C的含量,对这6种野菜评价如下:鼠麴草的叶、龙葵的叶、苋的嫩茎和叶,属于一级野菜,可以安全食用;鼠麴草的嫩茎属二级蔬菜范围,不宜生食,煮熟或盐渍可安全食用;龙葵的嫩茎、树仔菜的嫩茎,属于三级蔬菜,不可生食和盐渍,可熟食。白子菜的嫩茎和狗肝菜的嫩茎,属于四级蔬菜,不宜食用或限量食用;树仔菜的叶、白子菜的叶亚硝酸盐含量高于我国制定的无公害蔬菜亚硝酸盐含量的限量标准,所以不宜食用或限量食用。     

广东8种野菜中硝酸盐、亚硝酸盐及Vc的含量

测定了广东菊科8种野菜中硝酸盐、亚硝酸盐和维生素C的含量,结果表明：革命菜、一点红、苣荬菜的硝酸盐含量低于轻度污染水平,属于一级野菜;山莴苣、地胆草、加拿大蓬和艾的硝酸盐含量低于785mg/kg,达中度污染水平,属二级蔬菜范围,不宜生食,煮熟或盐渍可安全食用;甜菜籽属于三级蔬菜,不可生食和盐渍,可熟食.这些野菜维生素C的含量均低于50mg/100g（鲜重）,属于中、低维生素C含量的野菜.     

粤西四种野菜营养成分分析

以常规方法对黄鹌菜、鸡屎藤、打碗花、一点红的营养成分进行了测定和分析.结果表明,4种野菜都含有较高的膳食纤维.打碗花、鸡屎滕的抗坏血酸含量及打碗花中的胡萝卜素含量比传统蔬菜白菜、波菜要高.四种野菜所测的矿质元素含量差异较大,其中一点红的含铁量最高.在硝酸盐和亚硝酸盐含量的分析中,黄鹌菜、一点红属一级无公害蔬菜,可放心食用.鸡屎藤、打碗花属二级蔬菜范围,不宜生食,煮熟和盐渍后可放心食用.     

几种野生蔬菜硝酸盐及维生素C含量的研究

野生蔬菜不仅具有较高的营养价值,还有相当高的医疗价值。近代研究表明,过量的食入硝酸盐,会诱发消化系统癌变,而维生素 C 有防癌作用,因此硝酸盐和维生素 C含量为评价蔬菜品质的重要指标之一。一般栽培的叶菜类蔬菜如白菜、菠菜、苔菜等硝酸盐含量很高,平均存4000mg/kg 鲜重左右。野生蔬菜中的硝酸盐及维生素 C 含量如何呢?我们仅对几种分布广泛,食用历史较长,营养价值较高的野生蔬菜进行了研究,以期为科学地有选择性地开发野生蔬菜资源提供有价值的依据。     

哪种野菜维生素的含量高

野生植物全草、嫩茎叶或花供作蔬菜食用,大多数含有丰富的维生素。在《中国野菜图谱》一书中,在测定的234种野菜中,每百克鲜样含胡萝卜素高于5毫克的有88种;含维生素B_2高于5毫克的有87种。维生素C含量高于50毫克的有167种,高于100毫克的有80种。维生素C含量在100—150毫克范围内的有紫萁、荚果蕨、苹、假蒟、何首乌、华北大黄、藜、苋、牛膝、兴安升麻、鸡眼草、羽叶金合欢、歪头菜、决明、刺五加、龙葵、海乳草(报春花科)、荠苨、鸭跖草、玉竹、虎杖、金荞麦、臭云实等。含量在151—250毫克的有萹     

凉山彝族喜食的四种野菜营养成分分析

为评估四种野菜的营养价值,指导凉山彝族人民平衡膳食,该研究采用国家标准方法,对四川凉山彝族喜食的四种野菜,即楤木、牛口刺、紫花碎米荠、鞘柄菝葜的氨基酸、脂肪、能量、维生素和矿物质等营养成分进行检测分析。结果表明:四种野菜中至少含17种氨基酸,其中含7种人体必需氨基酸和多种药用氨基酸。四种野菜中,楤木中谷氨酸含量较高,为0.41%,鞘柄菝葜、紫花碎米荠和牛口刺中天门冬氨酸含量较高,分别为0.80%、0.33%和0.05%; 牛口刺的必需氨基酸/氨基酸总量(EAA/TAA)及必需氨基酸/非必需氨基酸(EAA/NEAA)最高,分别为34.44%和67.78%。与《中国食物成分表》上栽培根菜类和叶菜类的同类营养成分相比,紫花碎米荠的蛋白质含量较高,为3.26%,且富含多种维生素(VA、VB、VB2、VC、VE和β-胡萝卜素)。凉山彝族人民喜食这四种野菜与其营养需求、饮食习惯和文化息息相关。综上结果认为,四种野菜具有高能量、 低钠、粗纤维含量较低、口感较好、富含矿物质元素(铜、铁、锌、锰和镁)的特点,有较高的营养价值和保健功效。     

降低蔬菜硝酸盐含量的食前处理方法

以小白菜、萝卜和四季豆为试材,研究了不同食前处理（清水浸泡、盐渍、漂烫）对蔬菜硝酸盐和维生素C（VitC）含量的影响。结果表明,清水浸泡和漂烫处理均可较大程度地降低蔬菜硝酸盐含量;盐渍处理硝酸盐含量下降不明显,其中萝卜经盐渍后硝酸盐含量反而升高;三种处理方式以漂烫0.5 min处理蔬菜VitC含量损失最小。     

秦岭产9种野菜中矿质元素含量的比较

野生蔬菜是指自然生长且未经人工栽培的蔬菜,因其富含人体所需的矿质元素、氨基酸及多种维生素而备受人们青睐[1-3],被公认为天然绿色食品.近年来,随生活水平的提高,多样化的饮食结构驱使人们不断对各种食品进行开发,尤其在旅游业的发展带动下,食用野菜已成为一种时尚和保健的需要.     

西双版纳野生蔬菜资源的特点及开发建议

西双版纳有野生蔬菜 2 77种 ,分属于 2 0 1属 ,79科 ;其中食用嫩茎叶类 1 92种 ,竹笋类 1 3种 ,鲜花类 3 5种 ,果实类 2 2种 ,块茎、块根和髓心类 2 7种。西双版纳 5 3 .8%的野菜种类资源量属“较多”及以上级别 ,62 .7%的种类有 6个月以上的采集时间。对 1 1种主要野菜的口感进行随机抽样调查 ,发现 9种野菜口感得分高于对照白菜 ,2种略低于白菜。对 7种野菜和香椿的矿物质元素 P、Mg、Fe和微量元素 Zn、Mo含量分析 ,发现野菜的平均含量为香椿的 1～ 3倍。对 7种野菜和香椿的 1 6种氨基酸含量分析 ,发现野菜的平均含量只有 SER低于香椿 ,其它 1 5种氨基酸平均含量为香椿的 1～ 1 .7倍。因此 ,提出了开发西双版纳野菜的 4点建议。     

四种野菜硝酸盐,亚硝酸盐及维生素C的含量

四种野菜硝酸盐、亚硝酸盐及维生素Ｃ的含量邱贺媛（唐山师范专科学校化学系,唐山０６３０００）Ｔｈｅｃｏｎｔｅｎｔｓｏｆｎｉｔｒａｔｅ,ｎｉｔｒｉｔｅａｎｄｖｉｔａｍｉｎＣｏｆｆｏｕｒｅｄｉｂｌｅｗｉｌｄｖｅｇｅｔａｂｌｅｓＱｉｕＨｅ－Ｙｕａｎ（Ｃｈｅｍ...     

华南主要野生蔬菜氨基酸含量及营养价值评价

通过分析华南地区八种主要野生蔬菜的氨基酸含量,对其氨基酸营养进行评价,并和菜心进行对比,发现八种野生蔬菜除不含胱氨酸外,其它氨基酸含量均很丰富,是有利用人体氨基酸营养平衡的天然绿色食品。     

Comparative evaluation of the vitamin composition of unicellular algae and higher plants grown under artificial conditions

The vitamin composition of representatives of green (Chlorella vulgaris, Platimonas viridis), blue-green (Synechococcus elongatus, Coccopedia, Spirulina platensis, Cyanidium caldarium), red (Porphyridium cruentum) unicellular algae and higher plants (wheat, chufa, beet, carrot, turnip, radish, cucumber, dill, Welsh onion, potato) grown under artificial conditions was examined. The content of B complex vitamins (thiamine, riboflavine, nicotinic and folic acids), ascorbic acid and carotene was measured. Among the algae studied Chlorella vulgaris and Spirulina platensis showed the highest vitamin activity. The red alga Porphyridium cruentum contained the lowest quantity of thiamine, riboflavine and carotene and larger amounts of nicotinic acid. Comparison of the content of vitamins C, B1, B2, PP, folic acid and carotene in unicellular algae and higher plants, that are natural and traditional sources of the vitamins, demonstrated that the above green and blue-green algae contain greater than higher plants amounts of thiamine, riboflavine, folic acid and carotene, when calculated per g dry matter. All algae, except for Platimonas viridis and Cyanidium caldarium, are superior to beet and carrot in their content of ascorbic acid and inferior to green vegetables (radish, cabbage, dill and Welsh onion) in that parameter.     

Randomised controlled trial of effect of fruit and vegetable consumption on plasma concentrations of lipids and antioxidants.

OBJECTIVES: To determine the extent to which plasma antioxidant concentrations in people with habitual low intake of fruit and vegetables respond to increased intakes of these foods. To examine whether advice to increase fruit and vegetables will result in reduction of concentrations of total and low density lipoprotein cholesterol. DESIGN: Randomised controlled trial in which intervention and control groups were followed up for eight weeks. The intervention group was asked to consume eight servings of fruit and vegetables a day. SETTING: Dunedin, New Zealand. SUBJECTS: Eighty seven subjects with normal lipid concentrations who ate three or fewer servings of fruit and vegetables daily. MAIN OUTCOME MEASURES: Plasma concentrations of vitamin C, retinol, alpha and beta carotene, alpha tocopherol, lipids, and lipoproteins. Dietary intake assessed with diet records over four days. RESULTS: The mean plasma vitamin C, alpha carotene, and beta carotene concentrations increased in parallel with increased dietary intake of fruit and vegetables in the intervention group. Concentrations of retinol, alpha tocopherol, lipids, and lipoproteins remained unchanged despite some increase in dietary vitamin E and a small reduction in saturated fat intake. CONCLUSIONS: Following a recommendation to increase fruit and vegetable consumption produces change in plasma concentrations of vitamin C, alpha carotene, and beta carotene likely to reduce incidence of cancer. More specific dietary advice to modify fat intake may be necessary to reduce the risk of cardiovascular disease mediated by lipoprotein and vitamin E.     

野生苦刺花食用价值研究

对苦刺花的基本营养成分进行了较为全面的分析测定.结果表明:苦刺花粗蛋白含量为20.79%,氨基酸种类齐全,并含有VB1、VB2、VPP、VC及胡萝卜素等多种维生素,矿质元素含量丰富,还含有适量的纤维素、碳水化合物、酸及果胶等营养成分;重金属、硝酸盐、亚硝酸盐含量均未超过国家标准.因此,苦刺花营养成分种类齐全,含量丰富,具有较高的营养价值.