Nutrition Component Contents and Carbon Nitrogen Isotope Characteristics of Different Varieties of Vegetables
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Abstract:
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.
