为了阐述有机蔬菜和普通蔬菜营养成分含量和稳定同位素的差异，本文以普通蔬菜为对照，采用化学分析和稳定同位素质谱方法，对有机蔬菜和普通蔬菜的营养成分含量及碳氮素特征进行了研究。结果表明：普通类蔬菜中水分含量高于有机类蔬菜。有机类蔬菜品种中Vc、可滴定酸、蛋白、多酚和总糖含量均高于普通类蔬菜，其中7种有机类蔬菜的维生素C含量是普通类蔬菜的1.11~2.90倍，有机蔬菜可滴定酸的含量是普通蔬菜的1.1~1.5倍，有机蔬菜总糖含量是普通蔬菜的1.09~1.34倍。碳氮素特征表明，7个品种的有机类和普通类蔬菜的δ13C、δ15N的值均不同，其中有机玉米和茄子的δ15N值分别高出普通类5.36和4.62。两类蔬菜品种中营养成分和碳氮素特征都区别于普通类蔬菜，这是由于蔬菜之间种植环境和施肥标准不同而造成的。

The nutrition components and carbon nitrogen isotope characteristics in organic vegetable and ordinary vegetable were investigated to classify their differenceof, by the chemical analysis and stable isotope mass spectrometry method in this study. The results showed that the moisture contents of the organic vegetables were slightly lower than those of ordinary vegetable. Meanwhile, the contents of phenolic, protein, total sugar and vitamin C of organic vegetables were higher than those of ordinary vegetables. Among them, the contents of vitamin C of 7 kinds of organic vegetables was 1.11~2.90 times of ordinary vegetables, titrated acid content of organic vegetables was 1.1~1.5 times higher than that of the ordinary vegetables, and total sugar content of organic vegetables was 1.09~1.34 times higher than that of the ordinary vegetables. The Carbon Nitrogen Isotope had different values among seven vegetables, the δ15N values of organic corn and eggplant are 5.36 and 4.62 higher than those of the ordinary one, respectively, which contributed to the different plant models. According to comprehensive analysis, the nutrients and carbon nitrogen isotope characteristics of organic vegetables are different form ordinary vegetables, which are caused by the different cultivation environment and fertilization standards between vegetables.

广东省自然科学基金项目（2015A030313604）；国家级大创项目（HC501035505）