品种与生长期对黄秋葵果实中酚类物质及其抗氧化活性的影响
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中图法分类号：S649 文献标识码：A 文章编号：1000-2324（2025）04-0701-10
Varieties and Growth Stages on Phenolic Compounds and Antioxidant Activity in Abelmoschus esculentus （L.） Moench
YAN Yu-ting'， ZHANG Guo-qin²， LIU Yang-ran1， GUO Meng-meng' XU Kang1
1.CollegeofFoodScienceandEngineering/ShandongAgriculturalUniversityKeyLaboratoryofFoodNutritionand HealthinUniversitiesofShandong，Tai'an27iol8，China 2.SuzhouResearch InstituteofAgriculturalSciences inJiangsuProvince，Suzhou215128，China
Abstract：Inordertoinvestigatetheeffectsofvarietiesandgrowthstagesonthequalityofokrafruits，fourokravarieties were selectedastestmaterals.Bymeasuringthecolor，proteinash，phnoliccompoundscontent，andantioxidantactiiis of okra fruits during diferent growth stages，varieties withbeter commercialand nutritional qualities were screenedand the optimalharvestperiod fordiferentokravarieties were determined.Theresultsshowthatthequalityofokra fruits was significantly affected by variety and growth stage （ （P<0.05） . On the 7th day after flowering，the fruits of the sk23119 variety exhibitedthehghestcontentsoftotalflvonoids（TF）andextractablepolyphenols （EPP），aswellasthestrongesantioidant activity.Meanwhile，the sk2321varietyshowed the highest content of hydrolysablepolyphenols （HPP）and the strongest antioxidant activity.Onthe 1Oth dayafter flowering，the contents of non-extractable proanthocyanidins （NEPA）and the antioxidant activityin sk2322reachedthehighestlevel.Usingthe principalcomponent analysis method，fourprincipal componentfactorswereextracted，withgenvaluesof4.746，3.673，.608，1.040，respectivelyandtheumulativeace contribution rate was 92.22% .Comprehensive evaluation determined that sk23119 had the best quality at the 7th to 10th daysafter flowering; sk2321 and sk2374 showed the best quality at the 7th daysafter flowering，and sk2322 showed the best qualityatthe1Oth daysafterflowering.Thequalityoffourokra varieties fruitsat theoptimal growth stagedecreased n the orderof sk23119>sk2374>sk2322>sk2321 .The above results could provide reliable data support for obtaining okra fruits with good sensory traits，high nutritional quality，and outstanding commercialization potential.
Keywords：Okra;varieties;growth stage; phenolics;antioxidantactivity; comprehensive quality
黄秋葵（Abelmoschusesculentus（L.）Moench）又称羊角豆、咖啡黄葵，是锦葵科秋葵属植物，其果实肉质柔嫩、味道鲜美，可炒食、煮制、凉拌等[]。（剩余13793字）