家庭压力烹调对红小豆抗氧化能力的影响  

Effect of domestic pressure cooking on antioxidant capacity of adzuki beans

作　　者：王蓉[1] 朱晓倩[1] 范志红[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2015年第11期43-47,共5页Food Science and Technology

摘　　要：研究家庭压力烹调对红小豆抗氧化成分及抗氧化能力的影响。以常压烹调为对照,检测不同压力和时间烹调后的总多酚、总黄酮含量及DPPH自由基清除能力、铁还原抗氧化能力(FRAP)、氧自由基吸收能力(ORAC)。结果显示:总黄酮、总多酚和3种抗氧化能力指标有较高相关性。与生样比较,各烹调处理的总黄酮、总多酚和各抗氧化能力均有下降。但总体来说,家庭压力烹调对抗氧化物质和抗氧化能力的保存效果并不逊色于常压蒸煮烹调。在包括常压烹调在内的各烹调处理中,122 k Pa/20 min的处理可以最好地保留红小豆中的酚类物质和抗氧化能力。The effect of domestic pressure cooking on some antioxidant component and antioxidant capacity of adzuki beans were investigated. Using normal atmospheric cooking as control, different cooking time and pressure were tested in terms of the total phenols, total flavonoids, DPPH freeradical scavenging activity（DPPH）, ferric-reducing antioxidant power（FRAP）, oxygen radical absorbing capacity（ORAC） values. The results showed that the content of total phenolic compounds and total flavonoids well correlated with all the three antioxidant capacity parameters, which all decreased significantly compared with the uncooked sample. However, the retention rate of total phenol content, total flavonoid content as well as the three antioxidant capacity parameters were comparable in pressure cooked samples with those of the normal cooked control. Among all cooking treatment, the 122 k Pa/20 min treatment had the most antioxidant component retention and the best antioxidant ability.

关 键 词：红小豆 家庭压力烹调 抗氧化能力 总多酚 总黄酮 

分 类 号：TS201.2[轻工技术与工程—食品科学]