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作物杂志,2021, 第5期: 166–171 doi: 10.16035/j.issn.1001-7283.2021.05.025

• 生理生化·植物营养·栽培耕作 • 上一篇    下一篇

有机栽培与常规栽培蔬菜的营养品质分析比较

马超(), 李晓慧, 班甜甜, 梁蝶   

  1. 贵州省农业科学院园艺研究所,550006,贵州贵阳
  • 收稿日期:2020-10-27 修回日期:2020-11-23 出版日期:2021-10-15 发布日期:2021-10-14
  • 作者简介:马超,从事蔬菜研究,E-mail： machao621@126.com
  • 基金资助:
    贵州省科技成果转化项目“贵州高山有机蔬菜关键技术集成示范与推广”(黔科合成果[2016]4034);贵州省科研机构服务企业行动计划资助项目(黔科合平台人才[2017]5715);贵州省蔬菜产业技术体系(GZCYTX2020-01)

Analysis and Comparison of Vegetables Nutritional Quality between Organic Cultivation and Conventional Cultivation

Ma Chao(), Li Xiaohui, Ban Tiantian, Liang Die   

  1. Horticultural Institute, Guizhou Academy of Agricultural Sciences, Guiyang 550006, Guizhou, China
  • Received:2020-10-27 Revised:2020-11-23 Online:2021-10-15 Published:2021-10-14

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摘要：

为明确有机栽培与常规栽培蔬菜的营养品质差异,以大白菜、生菜和黄瓜为研究对象,采用基质盆栽分析对比2种栽培方式下蔬菜营养物质（蛋白质、可溶性糖、总氨基酸）、维生素原类（胡萝卜素、维生素C、类黄酮）、风味物质（单宁、苹果酸、酒石酸）、矿质元素（Fe、Zn、Mn）以及硝酸盐与农药残留含量的差异。结果表明,有机栽培蔬菜的蛋白质、可溶性糖、氨基酸、类胡萝卜素、维生素C、类黄酮、苹果酸、Fe和Zn等有益营养物质的含量显著高于常规栽培蔬菜,相反,有机栽培蔬菜的单宁、Mn及硝酸盐含量显著低于常规栽培蔬菜,且3种常规栽培蔬菜中均检测到农药残留,其中大白菜和生菜的农药残留大大超过限量标准。由此可见,采用有机栽培方式种植的蔬菜不仅有益营养物质显著优于常规栽培蔬菜,而且其有害物明显低于常规栽培蔬菜。

关键词: 蔬菜, 有机栽培, 常规栽培, 营养品质, 农药残留

Abstract:

In order to illustrate the difference of nutritional quality of vegetables between organic and conventional cultivation, Chinese cabbage, lettuce and cucumber were selected as material. The nutrients of Chinese cabbage, lettuce and cucumber in two cultivation methods were analyzed and compared in experiments, including nutritional components (soluble protein, soluble sugar, amino acids), provitamins (carotenoids, vitamin C, flavonoid), flavor substances (tannin, malic acid, tartaric acid), mineral elements (Fe, Zn, Mn), and harmful ingredients (nitrate, pesticide residues). The results showed that the contents of protein, soluble sugar, amino acids, carotenoids, vitamin C, flavonoid, malic acid, Fe, Zn in vegetables of organic cultivation were significantly higher than those of conventional cultivation, while the contents of tannin, Mn and nitrate in vegetables of organic cultivation were significantly lower than those of conventional cultivation. Pesticide residues were detected in three kinds of vegetables of conventional cultivation, and pesticide residues in Chinese cabbage and lettuce exceeded the standard. Therefore, vegetables of organic cultivation in this study had a higher nutritional value than that of conventional cultivation.

Key words: Vegetable, Organic cultivation, Conventional cultivation, Nutritional quality, Pesticide residues

图1

有机栽培和常规栽培的蔬菜营养成分含量 不同小写字母表示差异达0.05显著水平,下同

图2

有机栽培和常规栽培的蔬菜维生素原含量

图3

有机栽培和常规栽培的蔬菜风味物质含量

图4

有机栽培和常规栽培蔬菜的矿质元素含量

表1

有机栽培和常规栽培蔬菜的农残及硝酸盐含量

蔬菜
Vegetable		 硝酸盐
Nitrate		 吡虫啉
Imidacloprid		 百菌清
Chlorothalonil		 高效氟氯
氰菊酯
Beta-
cyfluthrin
常规白菜
Conventional
cabbage		 362.02a 2.67 147.83 2.30
有机白菜
Organic cabbage		 47.29b 0.00 0.00 0.00
常规生菜
Conventional
lettuce		 268.60a 3.81 65.08 1.25
有机生菜
Organic lettuce		 146.41b 0.00 0.00 0.00
常规黄瓜
Conventional
cucumber		 165.77a 0.01 4.40 0.06
有机黄瓜
Organic cucumber		 7.59b 0.00 0.00 0.00
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