Comparison Of Nutritional Value And Flavor Quality Of Water Celery In Different Habitats

The test facility in test conditions under the Jilin Agricultural University College of horticulture,Kasetsart University in Jilin Province,Jilin Agricultural University lake water celery cultivation wild water celery and Antu County of Jilin province water celery as experimental materials.Based on the content of nutritional value of ectopic cultivation water celery determination,comparative analysis,analysis of changes in nutritional value content and comparison of flavonoids content and their antioxidant activity and their size of cooking after treatment of flavor substance in size and depth evaluation system.Provide the basis for the extraction of material processing and nutrition on the wild cress,clear differences between water celery and water celery cultivation nutritional quality of health care,is a fine variety of water celery and provide a theoretical basis for large area promotion.Clear the most conducive to the health of water celery,the most suitable cooking methods.To determine the composition of water celery aromatic substances,and to determine the characteristic flavor of cress and provide the basis for the deployment of artificial,the development and application of water celery.The results of this study are as follows:1.experiments showed that the nutrient content of different edible parts of cress has obvious difference,the content of most nutrient elements in celery leaves is higher than the water content in the stem,and the wild cress in Ca,Fe,VC,protein content is significantly higher than that of Antu agricultural water cress and celery,these are the nutrients the human body easily the lack of the wild cress in flavor amino acid(Faa)content,69.58mg/g,is also the largest value of F/T is 0.39,is an important component of food flavor.But the growth potential and morphology index contrast cultivation and wild cress watercress,cress cultivation comprehensive growth performance and economic benefits should be higher.2.in the three kinds of water celery for different cooking,cooking can make water celery moisture,p H value,the impact of the high to low are fried,steamed,microwave,blanching.Compared with the other three kinds of cooking form,fried cress more vivid color,while steaming and blanching can well preserve the brittleness of cress.Three kinds of wild celery water after cooking the same,compared with the sensory quality of Antu cress Nongda cress and Oenanthe javanica better,has better crispness of Nongda cress.The functional components of high content of Oenanthe javanica after cooking,higher nutritional value.3.the contentof flavonoids in the leaves of three kinds of water celery was significantly higher than that of the stem,which was about 5 times of the content in the stem.The leaves of Oenanthe javanica flavone content,14.8mg/g,relative to the Antu Nongda cress and cress,flavonoids content of wild celery water more abundant and more suitable for the development of.The antioxidant capacity of water celery was significantly correlated with the content of phenolic acid.The active extract of Oenanthe javanica has the highest antioxidant activity,the lowest for Antu cress,Nongda cress.4.the flavor compounds of water celery in different planting areas were mainly composed of alkanes,alcohols,esters,aldehydes,sulfides and ketones.The effects of different planting sites on the flavor quality of water celery,such as the number of flavor substances,the relative content of each flavor substance,and the composition of flavor substances.