摘要
为探究不同烹调方式对山芋茎叶抗氧化能力的影响,以总酚含量、黄酮类物质含量以及DPPH·清除能力作为抗氧化能力的评价指标,分别采用漂烫、油炒和微波3种不同的烹调方法处理山芋茎叶,测定不同烹调方式及条件下其抗氧化能力的变化情况。结果显示:山芋茎叶抗氧化能力与漂烫时间、漂烫温度呈负相关,且当温度大于70℃后,其抗氧化能力的衰减趋势更显著(P<0.05);油炒时间、油用量对山芋茎叶的抗氧化能力有正向调节功效;其抗氧化能力随微波时间的延长呈先上升后下降的趋势,且在3 min时最强,而当微波功率增大时,山芋茎叶黄酮含量、总酚含量先下降后上升,且差异显著(P<0.05),DPPH·清除率则呈负相关趋势。
To explore the effects of different cooking methods on the antioxidant capacity of sweet potato stems and leaves,with the content of total phenols,flavonoids and DPPH·scavenging capacity as the evaluation indexes of antioxidant capacity,three different cooking methods,namely blanching,oil stir-frying and microwave,are used to treat sweet potato stems and leaves,and the changes of the antioxidant capacity under different cooking methods and conditions are determined.The results show that the antioxidant capacity of sweet potato stems and leaves is negatively correlated with blanching time and blanching temperature,and the decreasing trend of the antioxidant capacity is more significant(P<0.05)when the temperature is higher than 70℃;the antioxidant capacity of sweet potato stems and leaves is positively regulated by oil stir-frying time and the addition amount of oil;the antioxidant capacity shows a trend of increasing firstly and then decreasing with the extension of microwave time,and it is the strongest at 3 min.When the microwave power increases,the content of flavonoids and total phenols in sweet potato stems and leaves decreases firstly and then increases,and the difference is significant(P<0.05),while the DPPH·scavenging rate shows a negative correlation trend.
作者
王荣兰
朱云龙
胡燕
刘莹莹
胡舰
WANG Rong-lan;ZHU Yun-long;HU Yan;LIU Ying-ying;HU Jian(School of Tourism and Cuisine,Yangzhou University,Yangzhou 225127,China)
出处
《中国调味品》
CAS
北大核心
2024年第4期50-53,65,共5页
China Condiment
基金
国家重点研发计划项目(2016YFC1300200)
四川省哲学社会科学重点研究基地-川菜发展研究中心科研项目(CC21Z17)。
关键词
烹调方式
山芋茎叶
抗氧化能力
cooking method
sweet potato stems and leaves
antioxidant capacity
