实验通过对运城市常见3种野菜荠菜、藜菜和苣荬菜分别进行冷藏、冷冻、盐渍、常温放置4种处理,测定了其Vc、硝酸盐和蛋白质含量。结果表明,4种贮藏方式对野菜品质的影响有显著差异,盐渍对野菜中蛋白质,Vc的含量降低最多,冷藏处理则最少;盐渍对野菜中硝酸盐的含量增加最多,冷冻处理则最少。贮藏后3种野菜中蛋白质、Vc的含量均低于鲜样,硝酸盐均高于鲜样。测定方法简便快速准确,对指导人们合理食用野菜和进一步开发野菜提供了可靠的理论依据。 In the experiment, three kinds of wild shepherd’s purse, vetiver and cabbage in Yuncheng city were respectively refrigerated, frozen, salted and placed at normal temperature for 4 treatments, and their contents of Vc, nitrate and protein were measured. The results showed that there were significant differences among the four storage ways on the quality of wild vegetables. The contents of protein and Vc in wild vegetables were the highest, while those in cold storage were the lowest. The content of nitrate in wild vegetables increased most, while that of frozen ones was the least . After storage, the contents of protein and Vc in three kinds of wild plants were lower than those of fresh ones, and the contents of nitrate were higher than fresh ones. The determination method is simple, rapid and accurate, which provides a reliable theoretical basis for guiding people to rationally eat wild vegetables and further develop wild vegetables.