Analysis and comparison of nutrients and active substances in five kinds of okra
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摘要: 通过测定浏阳本地秋葵、红秋葵、绿五星、早生五角、台湾五福等五个品种秋葵的营养成分及活性物质含量,以比较不同品种间的差异。结果表明,五种秋葵嫩果荚的灰分、粗脂肪、粗蛋白、总糖、多糖、总黄酮含量分别处于4.336.53、1.542.05、1.962.46、64.3568.64、2.602.87、1.661.97 g·100 g-1的范围之间,变异系数分别为14.36%、9.62%、10.22%、2.38%、3.95%、7.36%;五种秋葵嫩果籽的灰分、粗脂肪、粗蛋白、总糖、多糖、总黄酮含量分别处于4.505.95、15.0517.37、22.7325.36、20.4825.03、1.201.59、2.032.20 g·100 g-1的范围之间,变异系数分别为11.67%、4.91%、4.21%、8.19%、9.47%、2.89%;五种秋葵嫩果荚的营养成分以总糖为主,其次为灰分,粗蛋白、粗脂肪含量最少;五种秋葵嫩果籽主要含粗脂肪、粗蛋白、多糖,三者含量均衡;五种秋葵嫩果荚的多糖含量均高于嫩果籽,总黄酮含量低于嫩果籽（p<0.05）;秋葵嫩果荚、嫩果籽的多糖、总黄酮含量均高于老果荚与老果籽（p<0.05）。Abstract: Through measuring nutrients and active substances of five kinds of okra to compare the differences between different varieties.The results showed that the ash, crude fat, crude protein, total sugar, polysaccharide, total flavonoids content in five kinds of okra tender pod were 4.33~6.53, 1.54~2.05, 1.96~2.46, 64.35~68.64, 2.60~2.87, 1.66~1.97 g·100 g-1, the coefficient of variation were 14.36%, 9.62%, 10.22%, 2.38%, 3.95%, 7.36%. The ash, crude fat, crude protein, total sugar, polysaccharide, total flavonoids content in five kinds of okra tender seed were 4.50 ~5.95, 15.05 ~ 17.37, 22.73 ~ 25.36, 20.48 ~25.03, 1.20~1.59, 2.03~2.20 g·100 g-1, the coefficient of variation were 11.67%, 4.91%, 4.21%, 8.19%, 9.47%, 2.89%.The nutritional components of five kinds of okra tender pods mainly contained total sugar, followed by ash, crude protein, crude fat content was the lowest.Five kinds of okra tender seed mainly contained crude fat, crude protein, polysaccharide, the proportion of the three was balanced.The polysaccharide content of five okra tender pods were higher than that of tender seeds, the content of total flavonoids was lower than that of tender seeds ( p < 0.05) .The polysaccharide and total flavonoids content of okra tender pods and seeds were higher than the old pods and seeds ( p < 0.05) .
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Keywords:
- okra /
- nutrient composition /
- active substances
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