Chia Nan University of Pharmacy & Science Institutional Repository:Item 310902800/679
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    Please use this identifier to cite or link to this item: https://ir.cnu.edu.tw/handle/310902800/679


    Title: 廚餘再利用應用於有機種植─子計畫三：有機與慣行栽培蔬菜之成分分析
    Authors: 王美苓
    Contributors: 食品科技系
    Date: 2005
    Issue Date: 2008-05-27 11:39:56 (UTC+8)
    Publisher: 台南縣：嘉南藥理科技大學食品科技系
    Abstract: 本研究以市售慣行栽培及有機栽培蔬菜進行成分分析，探討兩者營養成分的差異性。
    慣性蔬菜水分含量為 90.00~95.49％；有機蔬菜水分含量為 91.13~94.36％。慣性蔬菜粗蛋白質含量為0.88~1.47％；有機蔬菜粗蛋白質含量為0.69~2.07％。慣性蔬菜粗脂肪含量為0.48~ 0.62％；有機蔬菜粗脂肪含量為0.42~0.50％。慣性蔬菜粗灰分含量為0.40~0.67％；有機蔬菜粗灰分含量為0.34~0.73％。慣行栽培蔬菜與有機栽培蔬菜在基本成分上差異不大。 慣性蔬菜維生素A含量為110.15 ~ 347.13 RE；有機蔬菜維生素A含量為374.11~ 416.42 RE。慣性蔬菜維生素C含量為 46.61~ 118.49mg/100g；有機蔬菜為46.62~ 208.20 mg/100g。結果顯示有機蔬菜維生素A、C含量較慣行蔬菜高。另外有機蔬菜則有較長保存期限。
    Relation: 計畫編號 : CNFS9402_3
    Appears in Collections:[Dept. of Food Science & Technology] Chna Project

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