摘要
目的:研究烤、炸和蒸3种加工方法对紫甘薯花色苷的影响。方法:采用HPLC-MS法测定3种加工方法对紫甘薯花色苷含量及其组成的变化。结果:3种加工方法均可降低紫甘薯花色苷含量,其花色苷残余率:炸薯93.7%,蒸薯87.1%和烤薯60.0%。紫甘薯中双酰化的花色苷稳定性高于单酰化花色苷,咖啡酸酰化的花色苷组分稳定性高于对羟基苯甲酸酰化花色苷。结论:炸和蒸加工方法可有效维持紫甘薯花色苷含量。
Objective： Effects of roasting, frying, and steaming treatments on the anthocyanin composition and content of purple sweet potato were evaluated. Methods： The anthocyanin content and compositions of the purple sweet potato was detected by HPLC-MS. Results： Each treatment decreased the anthocyanin content. The anthocyanin residual rate in purple sweet potato treated by frying, steaming, and roasting were 93.7%, 87.1%, and 60.0%, respectively. Moreover, the diacylated anthocyanin showed a stronger stability than the acylated ones. The stability of the caffeoyl anthocyanin was stronger than that of the phydroxybenzoyl anthocyanin. Conclusion： The frying and steaming were effective to hold the anthocyanin content of the purple sweet potato.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2011年第8期191-196,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
北京市科学技术委员会(Z080005032508021)
