黄秋葵的成分测定与分析

Determination and Analysis of Ingredient in Okra

本实验测定了黄秋葵中营养成分及相关活性成分的含量,结果显示干的嫩黄秋葵果实中含蛋白质22.98%,总糖19.920%,多糖2.00%,脂肪9.40%和2.56%的黄酮;老果中含有蛋白质15.78%和总糖9.48%,多糖1.1%,脂肪14.36%,黄酮1.48%。蛋白质、多糖、总糖和黄酮的含量随着果实的老化而变少,而脂肪的含量却是随着果实的成熟而增加的。与常见蔬菜比较,嫩的黄秋葵中蛋白质、总糖、多糖含量丰富,具有较高的营养保健价值,是种植、加工、利用前景广阔的上佳蔬菜品种。而其种子中的咖啡碱含量达到1%左右,含量较高,可作为咖啡豆替代品。

For developing and making use of the product of okra better, the contents of nutrition components and the correlative active ingredients in okra are measured in this research. The results showed that 100 g dry okra tender fruit contains 22.98 grams of protein, 19.92 grams of sugar, 9.4 grams of fat, 2 grams of polysaccharide and 2.56 grams of flavones; 100 g dry ripe fruit contains 15.78 grams of protein, 9.48 grams of sugar, and 14.36 grams of fat, 1.1 grams of polysaccharide, and 1.48 grams of flavones. Along with the aging of the fruit, the content of protein, sugar, flavones and polysaccharide in okra are decreasing, on the contrary the fat content is increasing. Compares to ordinary vegetables. the content of protein, total sugar and polysaccharide in okra are abundant, and it is worth to growing, processing, and utilizing. In addition, the content of its caffeine in seeds is around 1%, which is so high that can be used as substitutes for coffee beans.