臺東地區特色蔬菜營養成分，草酸含量及抗氧化能力之研究

Analysis of Nutritional Composition, Soluble Oxalate and Antioxidant Capacity of Characteristic Vegetables in Taitung

林家玉(Chia-Yu Lin)

《臺東區農業改良場研究彙報》 22輯 (2012/09) Pp. 1-10

https://doi.org/10.6959/RBTDAIS.201209.0001

摘要

本研究探討臺東地區特色蔬菜其營養成分、草酸含量及抗氧化活性，希望提升其價值並做為未來發展之參考。利用糯米糰、蘭嶼木耳菜及紫背草做為材料，進行特色蔬菜營養成分、礦物質元素、水溶性草酸含量及抗氧化能力之分析。結果顯示，糯米糰、蘭嶼木耳菜及紫背草之維生素A效力分別為每100 g鮮重7640、3037及6545 I.U.；在礦物質含量方面，以鐵質含量最高，分別為每100 g鮮重1.59、0.63及0.93mg。在水溶性草酸的含量方面，本實驗利用氽燙的方法，可以顯著的減少水溶性草酸含量達80－90%。在抗氧化能力方面，汆燙前，每g鮮重的特色蔬菜之抗氧化能力相當於9.54－10.21 mg的trolox，氽燙後為9.20－9.95 mg的trolox，以臺農71號甘藷葉片作為對照組，氽燙前之抗氧化能力約為等重的甘藷葉片的82%以上，汆燙後則為75%左右。

關鍵字

特色蔬菜 ； 水溶性草酸 ； 抗氧化能力

並列摘要

The objective of this study was to analyse the nutrition, soluble oxalate and the ability of antioxidant of the characteristic vegetables of Taitung, In this study the content of nutrient, minerals, soluble oxalate and the ability of Gonostegia hirta (Blume) Miguel, Gynura elliptica Yabe & Hayata, and Emilia sonchifolia (L.) DC. are determined. The result showed that characteristic vegetables rich in vitamin A and iron. The content of vitamin A of G. hirta, G. elliptica, and E. sonchifolia with the value of 7640, 3037, and 6545 I.U./100g and the content of iron were 1.59, 0.63, and 0.93 mg/100g, respectively. In this study boiling markedly reduced soluble oxalate content by 80-90%. The capacity of antioxidant of fresh characteristic vegetables were equivalent to 9.54-10.21 mg trolox per g. After boiling, the capacity of antioxidant were equivalent to 9.20-9.95 mg trolox per g. The antioxidant capacity of fresh characteristic vegetables showed 82% of sweet potato leaves. After boiling the characteristic vegetables showed the antioxidant capacity of 75% of sweet potato leaves.

並列關鍵字

Characteristic vegetables ； Soluble oxalate ； Antioxidant capacity