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当前位置: 首页 > 文章 > 不同加工方式对紫色马铃薯中酚类物质的影响 食品科学 2017,38 (7) 115-121
Position: Home > Articles > Effects of Domestic Cooking Methods on Phenol Contents and Antioxidant Activity in Purple-Fleshed Potatoes FOOD SCIENCE 2017,38 (7) 115-121

不同加工方式对紫色马铃薯中酚类物质的影响

作  者：
王耀红;王蕾;赵朋;张超;杨乐;闫晓洋;王冬冬;陈勤
单  位：
西北农林科技大学农学院
关键词：
紫色马铃薯;加工方式;酚类物质;抗氧化活性
摘  要：
紫色马铃薯富含花青素、绿原酸等多酚类物质,是价格低廉、取材广泛的天然抗氧化剂来源。为探明加工方式对紫色马铃薯中酚类物质的影响,最大程度地保留抗氧化活性物质,以3个紫色马铃薯品系和白色马铃薯品种‘夏波蒂’为实验材料,采用蒸制、微波和水煮3种加工方式进行处理,分析加工前后紫色马铃薯块茎中花青素、绿原酸、自由态多酚、结合态多酚的含量及抗氧化活性的变化。结果表明,3种加工方式均导致紫色马铃薯花青素含量的降低;与对照品种‘夏波蒂’相比,蒸制和微波处理后紫色品系马铃薯自由态多酚、结合态多酚、绿原酸的含量及抗氧化活性均更高,而水煮处理后,除结合态多酚的含量增加外,其余成分的含量均显著降低。因此,微波和蒸制加工可以更好地保留紫色马铃薯中的多酚类物质,从而发挥其抗氧化作用。
译  名：
Effects of Domestic Cooking Methods on Phenol Contents and Antioxidant Activity in Purple-Fleshed Potatoes
作  者：
WANG Yaohong;WANG Lei;ZHAO Peng;ZHANG Chao;YANG Le;YAN Xiaoyang;WANG Dongdong;CHEN Qin;College of Agronomy, Northwest A&F University;
关键词：
purple-fleshed potato;;cooking treatment;;phenolics;;antioxidant activity
摘  要：
Purple-fleshed potato, rich in phenolic compounds such as anthocyanin, chlorogenic acid, is a good source of natural antioxidants due to its extensive availability and cheapness. This research was performed to investigate the impacts of domestic cooking methods on the contents of anthocyanins, free polyphenols, bound polyphenols and chlorogenic acid and antioxidant activity in purple-fleshed potato for the purpose of achieving maximum retention of the antioxidant bioactives. Three purple-fleshed potato breeding lines and the white potato cultivar ‘Shepody' were tested in this study. The results showed that all cooking methods significantly reduced anthocyanin contents in purple-fleshed potato varieties; compared with ‘Shepody', free polyphenols, bound polyphenols and chlorogenic acid contents and 1,1-diphenyl-2-picrylhydrazyl(DPPH) radical scavenging capacity in purple-fleshed potatoes increased after steam and microwave treatments, whereas all components except for bound polyphenols decreased after boiling treatment. In conclusion, phenolics could be retained maximally after microwave irradiation and steaming and thus exert their antioxidant activities.

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