摘要
对百里香、罗勒、龙蒿草3种香料蔬菜的营养物质含量及挥发性化学物质成分进行了分析,并与普通蔬菜的文献值进行比较。结果表明:3种香料蔬菜的蛋白质、碳水化合物及无机营养元素钙、铁、锌和硒、维生素C含量比普通蔬菜高,而脂肪、胡萝卜素含量与普通蔬菜相比无明显差异。
The nutritional components and volatile composition of three spices vegetables （Tkymus vulgaris .Ocimum basilicum and Artemlsla dracunculus） were respectively analyzed,and compared with the literature values of some common vegetables. ,The results showed that, protein, carbohydrate, vitamin C and trace elements, such as Ca, Fe, Zn and Se in three spices vegetables were richer than them. But there were no significant differences in contents of fat, and carotene between the spices vegetables and common ones.
出处
《北方园艺》
CAS
北大核心
2010年第1期30-32,共3页
Northern Horticulture
基金
北京市科学技术研究院创新团队计划资助项目(2008年)
2008年北京市财政专项资助项目
关键词
百里香
罗勒
龙蒿草
单萜
香料蔬菜
thymus vulgaris
ocimum basilicurn
artemlsla dracunculus
monoterpene spices vegetable
