对金丝皇菊的营养成分进行分析评价，为合理地开发利用金丝皇菊提供理论依据。结果表明，金丝皇菊中含有蛋白质12.9%、水分11.5%、灰分5.6%、粗纤维5.2%、脂肪4.9%、黄酮3.97%、可溶性糖19.5%、多糖5.91%，多糖含量显著高于其他品种菊花（0.1%~4.0%）；17种氨基酸有检出，氨基酸总量为10.69%，其中半必需氨基酸胱氨酸在其他品种菊花中罕有检出；所测十一种维生素（VA、VB1、VB2、VB6、Vc、VD2、VD2、VE、β-胡萝卜素、烟酸、烟酰胺）中，VA、β-胡萝卜素（维生素A原）、VE、VB2、烟酰胺和Vc有检出，含量分别是0.22、0.28、26.71、0.11、72.3、14.7 mg/100 g，烟酰胺和VE含量丰富，其VE含量与坚果中含量相当；金丝皇菊矿物质含量丰富，所测十三种矿物质元素（K、Na、Ca、Cu、Fe、Mg、Mn、P、Zn、Se、Pb、As、Cd）中除硒以外都有检出，钙含量2994 mg/kg高过牛乳（1040 mg/kg），铁含量101.6 mg/kg高过猪血（87 mg/kg）和鸡蛋黄（65 mg/kg），重金属铅、砷、镉含量均符合国家限量要求。研究表明，金丝皇菊具有较高的营养和药用价值，有巨大的开发潜力，可望研制菊花食品和保健品。

The nutritional components of Chrysanthemum was evaluated to provide a theoretical experimenta basis for the rational development and utilization of Chrysanthemum. The results showed that the contents of crude protein, moisture, crude ash, crude fibre, crude fat, total flavonoids, soluble sugar and crude polysaccharides in Chrysanthemum were 12.9%, 11.5%, 5.6%, 5.2%, 4.9%, 3.97%, 19.5% and 5.91% respectively. The polysaccharide content was significantly higher than that in other varieties of Chrysanthemum (0.1%~4.0%). The Chrysanthemum had 17 kinds of amino acids and a total amino acids content of 10.69%, among which cystine was rarely detected in other varieties of Chrysanthemum. Among the 11 kinds of vitamins detected in the Chrysanthemum (VA, VB1, VB2, VB6, Vc, VD2, VD2, VE, β-carotene, niacin and nicotinamide), VA, β-carotene (provitamin A), VE, VB2, nicotinamide and Vc had a content of 0.22, 0.28, 26.71, 0.11, 72.3 and 14.7 mg/100 g, respectively. The Chrysanthemum was rich in niacinamide and VE, with the VE content equivalent to that of nuts. The Chrysanthemum was also abundant in minerals, with 13 kinds of mineral elements (K, Na, Ca, Cu, Fe, Mg, Mn, P, Zn, Se, Pb, As and Cd) being detected except for Se. The content of Ca was 2994 mg/kg, which was higher than that of milk (1040 mg/kg). The content of Fe was 101.6 mg/kg, which was higher than those of pig blood (87 mg/kg) and yolk (65 mg/kg). The contents of heavy metals (Pb, As and Cd) all met the tolerance limit of the national standards. In conclusion, Chrysanthemum had high nutritional and medicinal values and great development potential, thus, can be used for the development of chrysanthemum foods and health products.

农业部茶叶风险评估项目（GJFP2019014）