本文研究了马齿苋在0～4℃的低温贮存条件下,不同贮存时间对其叶绿素、总酸性物质、可溶性糖、蛋白质、维生素C含量的影响。结果表明:在低温条件下贮存马齿苋会使营养成分有所下降,对其品质有一定的影响。测定方法简便快速准确,对贮存野菜方法的改进和对野菜的进一步开发提供了可靠的理论依据。 In this paper, the effects of different storage time on the content of chlorophyll, total acidity, soluble sugar, protein and vitamin C of purslane under the condition of 0 ~ 4 ℃ low temperature storage were studied. The results showed that the storage of purslane at low temperature would decrease the nutritional content and have a certain impact on its quality. The determination method is simple, rapid and accurate, which provides a reliable theoretical basis for the improvement of the method of storing wild vegetables and the further development of wild vegetables.