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黄秋葵芽是指黄秋葵种子经浸种萌发后培育而成的可食用“芽菜”。在单因素实验的基础上对黄秋葵芽的栽培工艺进行正交优化,并对其抗氧化能力进行研究。结果表明,黄秋葵最佳栽培工艺为:浸种温度25℃、浸种时间12 h、发芽温度27℃,在此条件下,黄秋葵种子发芽率达到70.22%。抗氧化实验结果表明,黄秋葵芽的抗氧化活性普遍高于黄秋葵种子,且还原力和对DPPH自由基清除能力随着黄秋葵芽长度的增长而增高,但长度在(1~3)cm范围内的黄秋葵芽对羟自由基清除率最强。当黄秋葵芽提取液浓度为50 mg/m L时,长度在>5 cm范围内的黄秋葵芽还原能力达到1.343,对DPPH自由基清除率达到99.52%,当黄秋葵芽提取液浓度为10 mg/m L时,长度在(1~3)cm范围内的黄秋葵芽达到99.55%。
Okra okra is Okra seeds after soaking seeds germinated edible “sprouts ”. On the basis of single factor experiments, the cultivation techniques of okra were orthogonal optimized, and its antioxidant capacity was studied. The results showed that the optimal cultivation techniques of okra were as follows: soaking temperature 25 ℃, soaking time 12 h, germination temperature 27 ℃. Under this condition, the germination rate of okra seed reached 70.22%. Antioxidant results showed that the antioxidant activity of Okra was generally higher than that of Okra, and the reducing power and DPPH free radical scavenging capacity increased with the growth of okra bud, but the length was within the range of (1-3) cm Okra shoot hydroxyl radical scavenging the strongest. When the concentration of Okra bud extract was 50 mg / m L, the reduction capacity of Okra of length> 5 cm reached 1.343, the DPPH radical scavenging rate reached 99.52%. When the concentration of okra extract was 10 mg / m L, the length of (1 ~ 3) cm in the range of Okra reached 99.55%.