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投稿时间：2018-12-17
投稿时间：2018-12-17
中文摘要: 通过测定甘薯中的总酚、还原糖、抗性淀粉、慢消化淀粉、快消化淀粉、蛋白质、β-胡萝卜素含量的变化，来研究蒸、煮、微波3 种烹饪方式对甘薯中营养成分的变化规律。结果表明：煮和微波均可以保证甘薯的营养成分不流失，有利于人体吸收更加充分的营养，其中，微波更佳。
Abstract:By measuring the contents of total phenol，reducing sugar，resistant starch，slow-digesting starch，fast-digesting starch，protein and β-carotene in sweet potato，the effects of three cooking methods of steaming，boiling and microwave on the changes of nutrients in sweet potato were studied.The results showed that both cooking and microwave can ensure that the nutrient contents of sweet potato were not lost，which was beneficial to the body to absorb more adequate nutrition.The microwave was better.
keywords: sweet potato nutrients steaming boiling miscrowaving
文章编号：201921005 中图分类号： 文献标志码：
基金项目:国家重点研发计划（2016YFNC010104-01）
| Author Name | Affiliation |
| LEI Huan-na，LI Yan，CAO Zhong-na，WANG Chun-ling | College of Food Engineering and Biotechnology，Tianjin University of Science&Technolog，Tianjin 300457，China |
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