不同熟化方式对食用型甘薯中可溶性糖分组成的影响  

Effects of Different Cooking Methods on Soluble Sugar Constituents of Edible Sweet Potato

作　　者：孙宁慧 石彩玲 王少霞 刘庆[1] Sun Ninghui;Shi Cailing;Wang Shaoxia;Liu Qing(College of Resources and Environmental Sciences,Qingdao Agricultural University,Qingdao 266109)

机构地区：[1]青岛农业大学资源与环境学院,青岛266109

出　　处：《中国粮油学报》2022年第9期148-154,共7页Journal of the Chinese Cereals and Oils Association

基　　金：国家甘薯产业技术体系(CARS-10);青岛农业大学高层次人才资金(20210059)。

摘　　要：为了探究不同熟化方式对甘薯块根中可溶性糖分组成及含量的影响,采用80%的乙醇水溶液低温振荡提取、离子色谱—脉冲安培法同时检测提取液中多种可溶性糖分,测定了生薯和蒸制、烤制、微波3种熟化方式下甘薯块根中可溶性糖分组成及其含量,并以生薯样品为对照,分析了不同熟化方式下食用型甘薯可溶性糖组成及其变化特征。结果表明,通过本方法在提取液中共检测出半乳糖、甘露糖、葡萄糖、果糖、蔗糖、麦芽糖、水苏糖共7种可溶性糖组分;不同熟化方式下以烤制样品中可溶性糖组分总量最高,达410.4 g/kg,生薯粉中可溶性糖组分总量最低,仅占到烤制样品的29.6%,不同处理对可溶性糖组分总量影响的顺序为烤制>微波>蒸制>生薯;生薯中占比最大的3种糖分别是葡萄糖、果糖和蔗糖,3种糖分占可溶性糖组分总量的95%以上;熟化后样品中占比最大的为麦芽糖,其次为蔗糖,烤制样品中麦芽糖占可溶性糖组分总量的50%以上。To better understand the effects of different cooking methods on the constituents and content of soluble sugars of edible sweet potatoes,a method of ion chromatography-pulse amperometric detection(IC-PAD)was established to determinate various soluble sugars simultaneous extracted by 80%ethanol aqueous solution under oscillation extraction at a low temperature,the effects of soluble sugar constituents and changing characteristics cooked by steaming,baking and microwaving with edible sweet potato were compared and analyzed.Seven soluble sugars including galactose,mannose,glucose,fructose,sucrose,maltose and stachyose were detected in the extracting solution.The total concentration of all soluble sugars in baked samples was 410.4 g/kg,which was the highest among all cooking methods,and the total amount of soluble sugar in raw sweet potato was the lowest,only accounting for 29.6%of the baked samples.The order of the total concentration of soluble sugars in different cooking methods was baking>microwaving>steaming>raw sweet potato.The increase of maltose concentration was the largest under different cooking methods,followed by sucrose,and the concentrations of these two soluble sugars were baking>microwaving>steaming>raw sweet potato.The three types of soluble sugars with high concentrations in raw sweet potato are glucose,fructose and sucrose,accounting for more than 95%of the total soluble sugars.In baked sweet potato,maltose has the highest concentration,accounting for more than 50%of the total soluble sugarconstituents.

关 键 词：熟化方式 可溶性糖组成 食用型甘薯 离子色谱—脉冲安培法(IC-PAD) 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]