芦笋与5种蔬菜品质分析

以通辽地区种植的芦笋与其它5种蔬菜营养品质进行比较,结果表明：芦笋干物质含量显著高于黄瓜、茄子、青椒、芹菜、番茄;可溶性固形物含量与番茄相近,显著高于黄瓜、茄子、青椒、芹菜;可溶性糖含量与黄瓜、青椒、番茄差异不显著,而显著高于黄瓜、芹菜;可溶性蛋白含量低于芹菜,显著高于黄瓜、茄子、青椒、番茄;氨基酸含量显著高于黄瓜、茄子、青椒、芹菜、番茄;Vc含量显著低于青椒,与黄瓜、茄子、芹菜、番茄差异不显著;硝酸盐含量显著低于芹菜,与黄瓜、茄子、青椒、番茄差异不显著.表明芦笋是营养价值极高的无公害绿色蔬菜.

Analysis of Quality on Asparagus and Five Vegetables

The quality of asparagus cultivated in Tongliao was compared with that of other five vegetables. The results showed that the dry matters content of asparagus cultivated in Tongliao was significantly higher than that of cucumber, eggplant, green pepper, celery, tomatoes; Soluble solids of asparagus are similar with tomatoes, but was significantly higher than cucumbers, eggplant, green pepper, celery; Soluble sugar content of asparagus did not have differences compared to cucumber, green pepper, tomatoes, while was significantly higher than that of cucumber, celery; Solubility protein content of asparagus was less than that of celery, but was significantly higher than cucumber, eggplant, green pepper, tomatoes;Amino acid content of asparagus was significantly higher than cucumber, eggplant, green pepper, celery, tomatoes ; However Vc content of asparagus was significantly less than green pepper, had little difference with that of cucumber, eggplant, celery, tomatoes; nitrate content of asparagus was significantly less than that of celery, but had little difference with that of cucumber, eggplant, green pepper, tomatoes. Asparagus was a kind of green vegetable which had higher value of nutrition.