加工方式对豆芋有效组分及抗氧化、α-葡萄糖苷酶抑制活性的影响  

Effects of Processing Methods on the Effective Components, Antioxidant Activity and α-Glucosidase Inhibition Activity of Apios americana Medik

作　　者：邓珂 杨良缘 胡钰 许光治[1] 王艳[1] 张有做[1] 倪勤学[1] Deng Ke;Yang Liangyuan;Hu Yu;Xu Guangzhi;Wang Yan;Zhang Youzuo;Ni Qinxue(School of Food and Health,Zhejiang Agriculture&Forest University,Hangzhou 311300)

机构地区：[1]浙江农林大学食品与健康学院,杭州311300

出　　处：《中国食品学报》2022年第10期252-259,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：浙江省自然科学基金项目(LY19C200016)。

摘　　要：以豆芋为研究对象,采用体外模拟消化法评估加工方式(去皮、带皮、挤压膨化、发酵、炒制处理)对总酚、总糖、总黄酮、异黄酮、生物碱含量及抗氧化(DPPH、ABTS^(+)清除及FRAP体系)、α-葡萄糖苷酶抑制的影响。相比加工对照组,发酵处理使豆芋总酚、异黄酮、生物碱含量分别增加73.46%、42.02%、56.61%,挤压膨化处理使总黄酮含量增加19.68%,炒制处理使总糖含量增加31.19%。其中,DPPH、ABTS^(+)、FRAP代表的抗氧化能力分别增加6.81%~19.77%、21.02%~41.96%、3.24%~35.99%;同时发酵处理对α-葡萄糖苷酶抑制率增加33.6%。这5种加工方式中,发酵是保留豆芋中总酚、异黄酮、生物碱的最适加工方法,挤压膨化是保留总黄酮最适加工方法,炒制是保留总糖最适加工方法。The effects of different processing methods(peeling, with skin, extrusion, fermentation and frying) on the contents of total phenols, total sugars, total flavonoids, isoflavones, alkaloids and antioxidant activities(DPPH, ABTSscavenging and FRAP system), α-glucosidase inhibition of Apios americana Medik were evaluated by simulated digestion in vitro. Compared with the processing control group, the contents of total phenols, isoflavones and alkaloids increased by 73.46%, 42.02% and 56.61% respectively in the fermentation treatment, 19.68% in the extrusion treatment and 31.19% in the frying treatment. The antioxidant capacity of DPPH, ABTSand FRAP increased by 6.81%-19.77%,21.02%-41.96% and 3.24%-35.99%, respectively;At the same time, the effect of simultaneous fermentation on α-glucosidase inhibition rate increased by 33.6%. Among the five processing methods, fermentation is the best method to retain the total phenols, isoflavones and alkaloids, extrusion is the best method to retain the total flavonoids, and frying is the best method to retain the total sugar.

关 键 词：豆芋 加工方式 体外模拟消化 有效组分含量 抗氧化 α-葡萄糖苷酶抑制 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]