摘要
为了解不同热处理方式对紫薯抗氧化物质的含量及其抗氧化活性的影响,为紫薯热加工及其半成品产品开发提供一定的理论依据,本文研究了热处理方式(蒸制、煮制和烤制)及处理时间(15~55 min)对紫薯的总多酚、黄酮、总花色苷含量及体外抗氧化活性的影响。结果表明,蒸制35 min、煮制25 min、烤制35 min,紫薯的抗氧化物质含量达到最大值,同时表现出较强的体外抗氧化活性,体外抗氧化活性与抗氧化物质含量呈正相关关系。
To compare the effects of different heat treatment on the contents of antioxidant substances and antioxidant activities of purple sweet potato,to provide a certain theoretical basis for the hot processing of purple sweet potato and the development of semi-finished products,the effects of heat treatment(steaming,cooking and baking)and treatment time(15~55 min)on the contents of total polyphenols,total flavonoids,total anthocyanins and antioxidant activity in vitro of purple sweet potato were studied.The results showed that the contents of antioxidant substances reached the maximum after steaming for 35 min,boiling for 25 min and roasting for 35 min,showed a strong antioxidant activity in vitro simultaneously.The antioxidant activity in vitro was positively correlated with antioxidant substances.
作者
曹凤红
陈晓嫚
黄爱兰
胡静
CAO Feng-hong;CHEN Xiao-man;HUANG Ai-lan;HU Jing(School of Public Foundation,Bengbu Medical University,Bengbu 233030,China)
出处
《长春师范大学学报》
2023年第8期94-102,共9页
Journal of Changchun Normal University
基金
蚌埠医学院自然科学类项目“超声波辅助酶解调控紫薯抗氧化成分及抗癌作用研究”(2021byzd026)
蚌埠医学院自然科学类项目“纤维素酶联合微波提取油菜籽粕中原花青素的工艺优化及其抗氧化活性研究”(2021byzd009)。
关键词
紫薯
总多酚
黄酮
总花色苷
抗氧化活性
purple sweet potato
total phenolic
flavonoids
total anthocyanins
antioxidant activity
作者简介
曹凤红,女,讲师,硕士,从事功能性食品研究。
