烹饪方式和条件对马铃薯块茎中营养成分含量的影响  

Effects of Cooking Methods and Conditions on Nutritional Content of Potato Tubers

作　　者：刘玲玲 郜春晓 蒋彤晖 段惠敏 袁剑龙 张峰[2,3,4] Liu Lingling;Gao Chunxiao;Jiang Tonghui;Duan Huimin;Yuan Jianlong;Zhang Feng(School of Life Science and Technology,Gansu Agricultural University,Lanzhou 730070;School of Agriculture,Gansu Agricultural University,Lanzhou 730070;State Key Laboratory of Arid land Crop Science,Gansu Agricultural University,Lanzhou 730070;Gansu Key Laboratory of Crop Improvement&Germplasm Enhancement,Gansu Agricultural University,Lanzhou 730070)

机构地区：[1]甘肃农业大学生命科学技术学院,兰州730070 [2]甘肃农业大学农学院,兰州730070 [3]甘肃省部共建干旱生境作物学国家重点实验室 [4]甘肃省遗传改良与种质创新重点实验室,兰州730070

出　　处：《中国粮油学报》2023年第7期61-70,共10页Journal of the Chinese Cereals and Oils Association

基　　金：甘肃省科技重大专项(21ZD11NA002);甘肃省抗病优质高效系列专用马铃薯品种创新与示范推广项目(GNKJ-2020-1);甘肃省中央引导地方科技发展专项(04121153)。

摘　　要：研究烹饪方式和条件对马铃薯块茎中营养成分含量的影响,根据遗传背景、主栽品种和风味测评筛选12个马铃薯品种为材料,经不同时间蒸制、烘焙后,测定干物质、淀粉、可溶性蛋白质、类胡萝卜素、总黄酮、总酚和维生素的含量,对比烹饪前后含量差异,分析不同烹饪方式和条件对块茎营养成分含量的影响。结果表明,烹饪方式和烹饪条件对营养成分含量有显著影响,且蒸制30 min,维生素C和维生素B 6保留率最高,蒸制40 min,淀粉、可溶性蛋白质、总黄酮和总酚保留率最高,蒸制50 min,类胡萝卜素保留率最高,烘焙30 min,维生素B 1保留率最高,烘焙40 min,维生素B 2保留率最高,烘焙50 min,干物质、维生素B_(3)和维生素B_(5)保留率最高。因此,马铃薯块茎在105~110℃蒸制30~40 min或在200~225℃烘焙40~50 min可最大程度保留各种营养成分。The effects of different cooking methods and time on nutritional content of potato tubers were analyzed in this study.Twelve potato varieties were selected as the materials in accordance with genetic background,main varieties and flavor evaluation.The content of dry matter,starch,soluble protein,carotenoid,total flavonoids,total phenolics and vitamins were measure dafter steaming and baking at different time.The above results were compared between raw tubers and cooking tubers.The effects of different cooking methods and times on nutritional content of tubers were analyzed.The result indicated that cooking methods and time had a significant impact on nutritional content.The retention rates of vitamin C and vitamin B 6 were the highest after steaming of 30 min,the starch,soluble protein,total flavonoids and total phenolics had high carotenoid retention rates after steaming of 40 min,The carotenoid had high carotenoid retention rates after steaming 50 min,the vitamin B 1 had high carotenoid retention rates after baking of 30 min,the vitamin B 2 had high carotenoid retention rates after baking of 40 min,the dry matter,vitamin B_(3) and vitamin B_(5) had highest retention rates after baking of 50 min.Therefore,the various nutrients of potato tubers can retain to the greatest extent at steaming at 105~110℃for 30~40 min or baking at 200~225℃for 40~50 min.

关 键 词：马铃薯块茎 蒸制 烘焙 营养成分 

分 类 号：S532[农业科学—作物学]