华南主要野生蔬菜的脂肪酸成分分析

本实验以华南主要野生蔬菜守宫木、土人参、一点红、白仔菜、紫背菜、鳄嘴花、藤三七、塘葛菜为材料,并以华南特产蔬菜菜心为对照,对8种野生蔬菜的脂肪酸成分进行了分析.结果表明:8种野菜共检出十四酸、软脂酸、棕榈油酸、硬脂酸、油酸、亚油酸、亚麻酸、二十二酸和二十四酸共9种脂肪酸,但不同野菜之间的脂肪酸组成与含量差异极大.8种野菜的饱和脂肪酸的总量都高于菜心,饱和脂肪酸种类最多的是藤三七,含4种.不饱和脂肪酸的变化与饱和脂肪酸相反,8种野菜都低于菜心,但其油酸、亚油酸远高过菜心.菜心富含亚麻酸,但不含亚油酸.可见8种野菜油营养价值较高.

The Studies on the Fatty Acid Content of Main Wild Vegetables in South China

A comprehensive and scientific evaluation had been made on the fatty acid content of 8 kinds of main wild vegetables such as Sauropus androgynus, Talinum paniculatum, Emilia sonchifolia, Gynura divaricata, Gynura bicolor, Clinacathus nutaus, Anredera cordifolia, Nasturtium montanum. And they were compared to special vegetable Brassica parachinensis in south China. The results were shown as follows:9 kinds of fatty acids such as myristic acid, palmitic acid, palmitolleic acid, stearic acid, oleic acid, linoleic acid, linolenic acid, docosanoic acid, lignoceric acid were identified in the 8 kinds of wild vegetables. But the components and contents of fatty acid were different. The total contents of saturated fatty acid in the 8 kinds of wild vegetables were higher than that of B. parachinensis. A. cordifolia contained 4 kinds of saturated fatty acid, which were the most. Variation of the unsaturated fatty acid was not the same as the saturated fatty acid. The content of unsaturated fatty acids in 8 kinds of wild vegetables were lower than B. parachinensis, but oleic acid and linoleic acid in the wild vegetable were much higher than B. parachinensis. B. parachinensis was rich in linolenic acid, but do not contain linoleic acid. It's shown that the oil in 8 kinds of wild vegetables had a high value of nutrition.