家庭压力烹调对绿豆抗氧化能力的影响  

Effect of domestic pressure cooking on antioxidant capacity of mung 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：《中国农业大学学报》2016年第8期105-110,共6页Journal of China Agricultural University

摘　　要：研究家庭压力烹调对绿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:和总酚含量相比,总黄酮含量与3种抗氧化能力指标均有最高的相关性。与生样相比,除总多酚外,各烹调处理的总黄酮和各抗氧化能力均有下降。总体而言,家庭压力烹调对抗氧化物质和抗氧化能力的保存效果与常压蒸煮烹调差异幅度不大。To investigate the effect of domestic pressure cooking on some antioxidant component and antioxidant capacity of mung beans,different cooking time and pressure were tested in terms of total phenols,total flavonoids,DPPH free-radical scavenging activity（DPPH）,ferric-reducing antioxidant power（FRAP）,oxygen radical absorbing capacity（ORAC）values were tested by using normal atmospheric cooking as control.The results showed that the contents of the total flavonoids were highly correlated with all the three antioxidant capacity parameters,which all decreased significantly compared with the uncooked sample.However,the retention rates of total flavonoid content as well as the three antioxidant capacity parameters were comparable in pressure cooked samples with those of the normal cooked control.

关 键 词：绿豆 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]