通过对比分析不同花菜类高原夏菜的营养特点，为消费者选择及高原夏菜优质生产提供技术依据。以西兰花、花椰菜及松花菜3种花菜类高原夏菜为试材，对其主要营养品质指标进行了测定。结果表明，3种花菜类高原夏菜的含水量以花椰菜最高，为93.89%，松花菜和西兰花分别为92.91%、89.38%。叶绿素、Vc含量由大到小为西兰花、松花菜、花椰菜，可溶性蛋白、类黄酮含量由大到小为西兰花、花椰菜、松花菜，还原糖含量由大到小为松花菜、花椰菜、西兰花，综合分析，3种花菜类高原夏菜的5种营养成分存在显著差异，其中西兰花营养品质最好，且还原糖含量低，切口不易褐变，有利于贮藏保鲜。

Through comparative analysis of the nutritional characteristics of different cauliflower varieties grown as plateau summer vegetables, this study provides technical support for consumer selection and high-quality production. Broccoli, cauliflower, and loose-curd cauliflower were used as test materials, and their main nutritional quality indicators were measured. The results showed that among the three types of plateau summer vegetables, cauliflower had the highest water content at 93.89%, followed by loose-curd cauliflower at 92.91% and broccoli at 89.38%. Chlorophyll and vitamin C content were highest in broccoli, followed by loose-curd cauliflower and cauliflower. Soluble protein and flavonoid contents were also highest in broccoli, followed by cauliflower and loose-curd cauliflower, while reducing sugar content was highest in loose-curd cauliflower, followed by cauliflower and broccoli. A comprehensive analysis revealed significant differences in the five nutritional components among the three vegetables, with broccoli having the best nutritional quality, low reducing sugar content, and less browning at cut surfaces, making it more suitable for storage and preservation.

S635.3

甘肃省科技重大专项(21ZD4NA016)；甘肃省现代农业产业技术体系项目(GARS-GC-6)。