Analysis of Nutritive Components in Different Leaf Mustard〔Brassica juncea(L.)Czern.et Coss.〕Varieties
DENG Ying1,2;SONG Ming1*;WU Kang-yun2*;GUO Jing-tao2;MENG Ping-hong2
1College of Horticulture and Landscape Architecture,Southwest University,Chongqing 400716,China；2Guizhou Horticulture Institute,Research Center for Guizhou Horticultural Engineering and Technology,Guiyang 550006,Guizhou,China
Abstract：Nutritive components of 15 leaves mustard〔Brassica juncea(L.)Czern.et Coss.〕varieties were evaluated and analyzed.The results indicated that there are 3 types leaf mustard varieties,each variety contains 16 kinds of amino acid,among which 7 were essential to human bodies.In those varieties that had higher total amino acid,the contents of essential amino acid,sweet and bitter amino acids were higher relatively.At the same time,the contents of nutritive components of 15 leaves mustard varieties,including VC,calcium,phosphate and iron,etc.There are 1 362-2 428 mg·kg-1（FW）VC,1 002.9-1 872.9 mg·kg-1（FW）calcium，250.7-656.9 mg·kg-1（FW）phosphate and 17.4-32.4 mg·kg-1（FW）iron.
收稿日期: 2009-06-14
通讯作者:
宋明 吴康云
引用本文:
邓英;宋明*;吴康云*;郭惊涛;孟平红. 不同叶用芥菜品种营养成分分析[J]. 中国蔬菜, 2010, 1(2): 42-45.
DENG Ying;SONG Ming*;WU Kang-yun*;GUO Jing-tao;MENG Ping-hong. Analysis of Nutritive Components in Different Leaf Mustard〔Brassica juncea(L.)Czern.et Coss.〕Varieties. , 2010, 1(2): 42-45.
