不同蒸煮方法对红薯化学成分的影响

LWT Pub Date : 2023-01-01 DOI:10.1016/j.lwt.2022.114288
Yanqiang Yao, Rong Zhang, Ruixue Jia, Yuanyuan Deng, Zhangying Wang
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引用次数: 5

摘要

橙肉甘薯(OFSP)因其富含类胡萝卜素,对人体健康有益而受到越来越多的关注。然而,目前还没有完全阐明烹饪后OFSP化学成分的变化。在本研究中,测定了OFSP在蒸煮(蒸、煮、烤)前后的淀粉、可溶性糖、类胡萝卜素、挥发性化合物和代谢物的含量,以评价其风味和化学成分的变化。蒸煮后,淀粉含量由18.15%下降到7%,可溶性糖由11.78%上升到39.33%。烘焙的OFSP是最甜的,因为在烘焙过程中产生了大多数糖。此外,由于富含呋喃、醛类、酮类和单萜,包括6种由类胡萝卜素产生的挥发物,烘焙后的OFSP香气最好。然而,蒸熟的OFSP保留了更多的类胡萝卜素,而烹饪后所有类胡萝卜素都减少了7%-23%。此外,在OFSP中鉴定出593种代谢物,其中82.5%在烹饪后保存完好。综上所述,了解OFSP蒸煮后的化学特征变化将为拓宽甘薯加工和应用领域提供理论依据。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Impact of different cooking methods on the chemical profile of orange-fleshed sweet potato (Ipomoea batatas L.)
Orange-fleshed sweet potato (OFSP) has attracted increasing attention due to its high carotenoid levels, which is beneficial to human health. However, the changes in the chemical composition of OFSP after cooking are not fully elucidated yet. In this study, the contents of starch, soluble sugar, carotenoids, volatile compounds, and metabolites of OFSP before and after cooking (steaming, boiling, and baking) were determined to evaluate the changes in its flavor and chemical composition. After cooking, the contents of starch decreased from 18.15% to 7%, and soluble sugar increased from 11.78% to 39.33%. The baked OFSP was the sweetest one due to the production of most sugars during baking. Additionally, the aroma of baked OFSP was the best due to the abundance of furans, aldehydes, ketones, and monoterpenes, including 6 volatiles produced by carotenoids. However, the steamed OFSP retained more carotenoids, while all carotenoids were reduced 7%–23% after cooking. Furthermore, 593 metabolites were identified in OFSP, of which 82.5% were well preserved after cooking. Overall, understanding of chemical profile changes of OFSP after cooking will provide a theoretical basis for broadening sweet potato processing and application.
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LWT
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