不同品系食用木槿花瓣营养、功能成分组成及营养价值评价

为研究木槿花的食用价值，以浙江龙泉栽培的雅致木槿、紫花重瓣木槿、白花重瓣木槿和浙江苍南栽培的白花重瓣木槿、紫花重瓣木槿5?个不同品系的木槿花为材料，对其花瓣主要营养和功能成分进行检测和分析。结果表明：与食用玫瑰花相比，木槿花瓣的营养价值略低；与绿叶蔬菜相比，木槿花瓣的基本营养成分以及矿质元素的含量基本相同或略高，而维生素含量总体偏低；木槿花瓣中含有16?种氨基酸，包括7?种人体必需氨基酸，呈味氨基酸相对含量高达27.1%～41.84%，与食用玫瑰花相比较高；木槿花瓣中含有具有保健作用的功能性成分多糖、黄酮和原花青素；木槿花作为一种食材，既具有鲜美的口感又有较高的营养价值；根据对各项营养成分的分析以及主成分分析结果可知，5?个品系之间营养价值差异较大，其中来自浙江苍南和浙江龙泉的紫花重瓣木槿营养价值较高，证明紫花重瓣木槿变型具有较高的开发利用价值。

Nutritional and Functional Compositions and Nutritional Quality of Edible Petals of Various Lines of Hibiscus syriacus L.

In order to study the food value of the flowers of Hibiscus syriacus L. to humans, the nutritional and functional components of the flesh petals of five lines of H. syriacus, H. syriacus?f. elegantissimus, H. syriacus?f. violaceu and H. syriacus f. albus-plenus, cultivated in Longquan, Zhejiang; and H. syriacus f. albus-plenus and H. syriacus?f. violaceu cultivated in Cangnan, Zhejiang, were analyzed. The results showed that the nutritional quality of H. syriacus. was lower than that of edible rose. The contents of general nutrients and mineral elements were consistent with or slightly higher in H. syriacus than in green vegetables, while the vitamin content was lower. There were 16 amino acids detected in H. isyriacus L., including 7 essential amino acids (EAA), with flavor amino acids accounting for 27.1%-41.84% of the total amino acids, which was higher than that of edible rose. The petals of H. isyriacus L. contained such health-protective components as polysaccharides, flavanoids and proanthocyanidins. The flowers of H. syriacus tasted good and had high nutritional value. Principal component analysis (PCA) showed that there existed significant difference in nutritional value among five lines of H. syriacus L. and the nutritional value of H. syriacus?f. violaceu from both areas was the highest. Consequently, H. syriacus f. violaceus has the potential to be developed into a functional food.