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论文

Ethnobotanical Knowledge, Nutritional Composition, and Aroma Profile of Vicia kulingiana Bailey: An Underutilized Wild Vegetable Endemic to China

论文作者

Zhongxin Duan 1, Kai Mao 1, Xingxing Chen 1, Yiming Cui 1, Wei Wu 1, Jianbo Nie 1, Chunsong Cheng 1 ,Fengke Lin 2,* and Binsheng Luo 1,*

刊物foods
标识符

10.3390/foods13060916

摘要

Vicia kulingiana, an endemic species, serves as a wild and underutilized vegetable traditionally consumed in China. However, ethnobotanical and chemical studies of this species are not available. This study analyzed its associated ethnobotanical knowledge, nutritional composition and aroma profile. Ethnobotanical surveys revealed its diverse traditional uses, especially as a nutritious vegetable. Further analysis showed V. kulingiana leaves to be high in protein, minerals, vitamin E,and dietary fiber. In total, 165 volatile compounds, such as terpenoids, alcohols, and ketones, were identified. Among them, β-ionone is the most abundant compound with a relative percentage of 8.24%, followed by 2,2,4,6,6-pentamethylheptane (3.2%), 3-(4-methyl-3-pentenyl)furan (2.37%), and linalool (1.68%). Results supported the traditional uses of V. kulingiana’s and highlighted its potential as a valuable food source, encouraging further research on its food applications. The documentation of ethnobotanical knowledge contributes to the conservation of this heritage.

 

Ethnobotanical Knowledge, Nutritional Composition,and Aroma Profile of Vicia kulingiana Bailey An Underutilized Wild Vegetable Endemic to China.pdf