黄秋葵研究进展及其应用

黄秋葵属于锦葵科秋葵属的一年生草本开花植物,其绿色豆荚是一种具有很高营养价值和潜在益生功效的新型保健蔬菜,有很高的应用价值和开发潜力。从营养学角度,秋葵果荚是一种优质的蛋白质来源,含有多种矿质元素,具有增稠、稳定等一系列独特的食品加工性能,秋葵籽油具有较高的营养和保健价值。在功能特性方面,黄秋葵具有降血脂、抗疲劳、提高机体免疫力等作用。目前,黄秋葵保鲜主要采用真空预冷以及低温配合保鲜方式。黄秋葵产品主要集中在罐头、干制品、以及复合饮品等方面。本文主要介绍了黄秋葵的营养和功能特性、贮藏与保鲜、加工等进展,在综述黄秋葵营养与保健功能特性的基础上,对其产品的开发研究进行探讨,综述了黄秋葵研究现状,并展望了其发展前景,以期为黄秋葵产品的深度开发提供指导。

Research Progress and Utilization of Okra

Okra(Abelmoschus esculentus L.),being a flowering plant of annual herb,is a kind of special vegetable for its edible green seed pods with high nutritional value and potential health benefits. From the perspective of nutrition,okra fruit is a good source of protein,containing a variety of mineral elements,with a series of unique food processing performance such as thickening and stability. Okra seed oil has high nutritional and health value. In terms of functional properties,okra has the effects of lowering blood-fat,anti-fatigue,and improving immunity. At present,the preservation of fresh okra mainly uses vacuum pre-cooling and low-temperature preservation. Okra products mainly focus on canned foods,dry products,and compound drinks. Its nutritional and functional characteristics,storage and edible value were summarized,based on the discussion of the nutritional and health functional properties of okra,the development and research of its products were discussed. Its research progress and development prospects of okra development and utilization were also discussed,which is expected to provide theoretical guidance for okra deep development.