中式烹饪对马铃薯中抗性淀粉及主要营养物质的影响  

Effect of Chinese cooking on the resistant starch and other main nutrient elements in potatoes

作　　者：孟天真[1] 闫永芳[1] 赵春江[1] 叶兴乾[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310058

出　　处：《食品工业科技》2012年第11期86-89,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划(2008BAD91804);浙江省重大科技计划(2010C12012);中央高效基本科研业务费专项(KYJD09033)

摘　　要：研究了不同烹饪方式对马铃薯中的抗性淀粉及主要营养物质含量的影响,为科学评价居民膳食营养状况与选择合理的烹饪方法提供理论依据。将马铃薯清洗、去皮、切割,以炒、烧、炸、蒸、焯的方式进行烹饪,采用AkerbergAKE法测定烹饪前后马铃薯中抗性淀粉的含量变化、计算保留因子,采用国标方法分析烹饪前后马铃薯中总淀粉、蛋白质、脂肪、水分的含量变化。马铃薯经烹饪处理后,抗性淀粉含量均显著下降,其中经炒、烧处理后,抗性淀粉保留因子较高,分别为34%、30%,而经炸、蒸、焯处理后保留因子较低,其中焯制后保留因子最低,为24%;不同烹饪处理后,马铃薯的总淀粉、蛋白质含量均表现出不同程度的下降,水分、脂肪含量并没有表现出一致的下降趋势。结果表明,马铃薯经不同烹饪处理后,抗性淀粉、总淀粉、蛋白质、脂肪、水分等含量均发生变化,并且经不同烹饪方法处理后,含量变化又有很大的差异。The contents of resistant starch and other main nutrients in potatoes before and after five Chinese cooking methods（stir-frying,stewing after frying, deep-frying,steaming and boiling） were investigated ,which provided theory evidences for Chinese residents to evaluate their daily diet nutritions and to select the right cooking methods. The potatoes were washed, pared off and sliced into pieces before cooking. The content of resistant starch was determined by Akerberg A K E method,while the quantities of starch, protein,fat and water were evaluated using GB methods. The results showed that the content of resistant starch in potatoes decreased greatly after all of the cooking methods. For the methods of stir-frying and stewing after frying the reserve factors of resistant starch were high,34% and 30% respectively. However,in boiling procedure,the resistant starch degraded much more and the reserve factor was only 24%. The contents of total starch and protein in potatoes after cooking both decreased compared with the fresh potatoes,whereas the concentration changes of water and fat were not in the same rules with starch and protein.

关 键 词：中式烹饪 马铃薯 抗性淀粉 营养物质 

分 类 号：TS235.2[轻工技术与工程—粮食、油脂及植物蛋白工程]