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投稿时间：2015-01-05
投稿时间：2015-01-05
中文摘要: 研究蒸、煮、烤、微波 4 种不同熟化方法对紫薯的色泽、营养成分和抗氧化能力的影响。研究发现，热处理熟化会 造成紫薯花青素不同程度的损失，蒸、煮、烤、微波熟化后花青素的保留率分别为 90.11 %、63.54 %、76.95 %和 88.10 %； 熟化后紫薯多酚含量均有所增加，分别为鲜薯的 151.37 %、106.38 %、122.98 %和 147.14 %；同时紫薯抗氧化能力有不同 程度的增加，抗氧化活性大小依次为：蒸≈微波>烤>煮>鲜薯。
Abstract:The effect of different cooking methods on the quality of purple sweet potato （PSP）was studied. Steaming， boiling， baking， and microwaving were the four cooking methods used in this work. The results showed that the sensory value of cooked PSP were steaming > microwaving > baking > boiling. The retention rate of anthocyanin after steaming， boiling， baking and microwaving were 90.11 %， 63.54 %， 76.95 % and 88.10 % respectively， and the retention rate of total phenol were 151.37 %， 106.38 %， 122.98 % and 147.14 %respec－ tively. Antioxidant activity increased after the treatments， the sequence was steaming ≈ microwaving > baking > boiling > raw PSP.
文章编号：201606009 中图分类号： 文献标志码：A
基金项目:
| Author Name | Affiliation |
| KONG Shuang-shuang， JIANG Qi-xing， XU Yan-shun， WANG Hai-ou* | School of Food Science and Technology， Jiangnan University， Wuxi 214122， Jiangsu， China |
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