微波处理与传统烹调对莲藕抗氧化功能的影响及比较  

The Effect and Comparison of Microwave and Traditional Cooking Processing on Antioxidant Function of Lotus Root

作　　者：朱云龙[1] 陈亭[1] 

机构地区：[1]扬州大学旅游烹饪学院,江苏扬州225127

出　　处：《中国调味品》2014年第10期29-32,36,共5页China Condiment

基　　金：科技部计划项目(2013GA690252);泰州市科技局项目(泰科2012-131)

摘　　要：目的：针对莲藕具有显著抗氧化特性但如熟制不当易遭破坏的不足，通过与传统烹调法比较，探讨微波处理的适用性并建立优化的处理条件。方法：通过设置不同微波功率与加热时间，对鲜切莲藕真空包装制品进行微波加工，测定其黄酮、总酚的含量与DPP H 清除率，并对煮制、蒸制和炒制的传统烹调处理进行同步研究，综合比较各类加工制品的抗氧化功效。结果：经微波功率≥60 W、持续时间≤6 min处理，黄酮和总酚含量高，DPPH 清除率也较大；在煮制6 min 过程中，煮水量在500～1000 mL时，莲藕的黄酮和总酚含量有所上升，随煮水量进一步增加两者转而呈递减变化，DPP H 清除率则较稳定，而当煮水量定为1500 mL时，黄酮含量在煮制2～4 min略有回升，随后呈递减变化，DPPH 清除率变化与之相似，也经历先回升后下降变化，只是这种变化稍显滞后；总酚含量则随煮制时间增加一直呈递减变化；经蒸制15 min的产品三指标均为高压制品＞常压制品，后者的蒸制时间应低于20 min；炒制3 min的产品在用油量≤25 mL时，随用油量增加，黄酮与总酚含量、DPPH 清除率均呈递增变化；莲藕食品的抗氧化活性：蒸制食品＜煮制食品＜微波食品＜油炒食品。结论：在有利于保护莲藕抗氧化保健功用的熟制加工中，微波是一种优于水煮、汽蒸与压力烹饪而仅次于油炒的方法。Purpose：In view of the lotus root with significant antioxidant properties but being easily destroyed if improperly cooked, compared with traditional cooking method, and discusses the applicability of microwave processing is discussed and the optimum processing conditions are established.Method：By setting different microwave power and heating time,handling fresh-cut lotus root vacuum packaging products with microwave,measure flavonoids,total phenolic content and DPPH clearance,and synchronization research the traditional cook methods cooking,steaming and stir-frying,comprehensive compare the antioxidant effects of all kinds of processed products.Results：Under the following conditions ,the microwave power is ≥60 W ,the processing time is ≤6 min ,the flavonoids and total phenol content is high,the DPPH clearance is bigger;cooking for 6 min,the water volume is 500-1000 mL,the flavonoids and total phenol contents is high,but the content decreases with the further increased water volume,the DPPH clearance is relatively stable,when confirmed water volume is 1500 mL,cooking for 2-4 min,the flavonoids content slightly rises,then decrease gradually,the DPPH clearance is similar.Total phenol content decreases progressively along with the extending of the cooking time;after steaming for 1 5 min,three indexes of the products are high voltage products〉atmospheric products,the latter＇s steaming time should be less than 20 min;making products in oil capacity of 25 mL or less for 3 min,with the increase of oil capacity,the flavonoids,total phenolic content and DPPH clearance are progressive increased;the antioxidant activity of lotus root food：steamed food 〈 cooked food 〈microwave food 〈fried food.Conclusion：In the cooking process of lotus root,which is advantageous to the protection of the antioxidant health care function of lotus root,microwave is a kind of method superior to boiling,steaming,and pressure cooking and second only to oil frying.

关 键 词：微波 莲藕 黄酮 总酚 DPPH 清除率 抗氧化 

分 类 号：TS201.1[轻工技术与工程—食品科学]