| 摘要: |
| 海菜花(Ottelia acuminata)属于水鳖科多年生水生植物，是一种药食同源的绿色蔬菜，属于FAO/WHO推荐的优质蛋白源。为探究海菜花不同部位营养成分组成从而为其深度开发利用提供科学依据，本研究依据我国食品营养成分国家标准分析方法，对采自桂林市永福县的海菜花花、茎和叶的灰分、总糖、蛋白质、粗纤维、脂肪、总黄酮、氨基酸进行检测和分析。结果表明：(1)花和叶中蛋白质含量[分别为(15.600±1.085) g/kg和(18.300±2.460) g/kg]显著高于茎[(8±0.377) g/kg]，叶中灰分含量[(33±2.428) g/kg]显著高于花和茎；(2)花和叶中必需氨基酸占总氨基酸比例(EAA/TAA)均高于WHO/FAO推荐标准，且花中必需氨基酸分布更均衡(SRC=72.401)；(3)矿物质元素结果显示，钾元素在茎中含量最高[(5 560±148.824) mg/100 g]，钙和镁在叶中含量最高分别为[(2 660±53.939) mg/100 g和(932±32.179) mg/100 g]，铁在花中含量最高[(69.600±3.752) mg/100 g]；叶的硒含量为(0.047±0.008) mg/kg，花中为(0.016±0.005) mg/kg，茎中为(0.013±0.007) mg/kg，均已达到富硒标准；(4)花中总黄酮[(193.800±27.606) mg/100 g]和维生素C[(4.900±0.136) mg/100 g]含量显著高于茎叶。研究揭示了海菜花营养成分的器官分布规律：花为优质蛋白源，氨基酸分布均衡性最好，且总黄酮和维生素C含量最高；叶为钙、镁、硒复合补充源，且呈现低钠高钾特性；茎中富含钾元素。本研究发现的海菜花营养物质的差异化分布规律为海菜花的差异化开发利用提供了重要参考。 |
| 关键词: 海菜花 特色蔬菜 营养成分 差异性分析 |
| DOI： |
| 投稿时间：2025-03-11修订日期：2025-06-07 |
| 基金项目:国家重点基础研究发展计划（973计划） |
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| Comprehensive Analysis of Nutritional Composition of the Flowers, Stems and Leaves of Ottelia acuminata |
|
LI LIXU, ZOU Rong, GAO Limei, CHEN Feng, WEI Xiao, TANG Jianming
|
| (Guangxi Institute of Botany, Chinese Academy of Sciences) |
| Abstract: |
| Ottelia acuminata is a perennial aquatic plant belonging to the Hydrocharitaceae. It is a medicine food homology vegetable, recommended by FAO/WHO as a high-quality protein source. In order to explore the composition of nutritional components in different parts of O. acuminata and provide a scientific basis for its in-depth development and utilization, this study detected and analyzed the ash, total sugar, protein, crude fiber, fat, total flavonoids and amino acids of flowers, stems and leaves of O. acuminata collected from Yongfu County, Guilin City. And all detections were based on national food safety standard Determination. The results indicated that: (1) Protein content in flowers and leaves [(15.600±1.085) g/kg and (18.300±2.460) g/kg, respectively] was significantly higher than that in stems [(8±0.377) g/kg], while ash content in leaves [(33.000±2.428) g/kg] was significantly higher than that in flowers and stems; (2) The ratio of essential amino acids to total amino acids (EAA/TAA) in both flowers and leaves was greater than WHO/FAO recommended standards, with flowers showing more balanced essential amino acid distribution (SRC=72.401); (3) Mineral element analysis revealed that potassium content was highest in stems [(5 560±148.824) mg/100 g], calcium and magnesium were highest in leaves [(2 660±53.939) mg/100 g and (932±32.179) mg/100 g, respectively], and iron was highest in flowers [(69.600±3.752) mg/100 g], what’s more, the selenium content in leaves was (0.047±0.008) mg/kg, that in flowers was (0.016±0.005) mg/kg and stems (0.013±0.007) mg/kg, all have met the standard of selenium-rich vegetables; (4) Total flavonoid [(193.800±27.606) mg/100 g] and vitamin C [(4.900±0.136) mg/100 g] contents were significantly higher in flowers compared to stems and leaves. The research has revealed the organ distribution pattern of nutritional components in O. acuminata: the flower is a high-quality protein source, with the best-balanced distribution of amino acids, and has the highest content of total flavonoids and vitamin C; the leaf is a complex supplement source of calcium, magnesium and selenium, and shows the characteristics of low sodium and rich potassium. Potassium is enriched in the stem. This differentiated distribution pattern of nutrients discovered in this study provides an important reference for the differentiated development and utilization of O. acuminata. |
| Key words: Ottelia acuminata, Traditional vegetable, Nutrient composition, Difference analysis |
