加热方式对紫色马铃薯营养成分及抗氧化活性的影响  

Effects of Heat Treatment Methods on Nutrient Composition and Antioxidant Activity of Purple-Fleshed Potato

作　　者：赖灯妮 朱向荣 李涛 张群 彭清辉 LAI Dengni;ZHU Xiangrong;LI Tao;ZHANG Qun;PENG Qinghui(Hunan Agricultural Products Processing Institute,Changsha 410125,China;Laboratory of Agricultural Product Quality and Safety Risk Assessment(Changsha),Ministry of Agriculture and Rural Affairs,Changsha 410002,China;Hunan Productivity Promotion Center,Changsha 410013,China)

机构地区：[1]湖南省农产品加工研究所,湖南长沙410125 [2]农业农村部农产品质量安全风险评估实验室(长沙),湖南长沙410002 [3]湖南省生产力促进中心,湖南长沙410013

出　　处：《食品科学》2023年第20期245-251,共7页Food Science

基　　金：湖南省农业科学院创新项目(2020CX52);长沙市自然科学基金项目(kq2007020);农业农村部风险评估项目(14225046)。

摘　　要：研究微波(25 W/g、3.5 min)、热风(60℃、2 h)、水煮(100℃、15 min)3种加热方式对黑金刚和黑美人紫色马铃薯主要营养成分和生物活性物质的影响,以期为紫色马铃薯的热加工提供科学依据。结果表明:热处理后,紫色马铃薯的VC、灰分、淀粉和总酚(以绿原酸计)含量均下降;黑金刚和黑美人紫色马铃薯蛋白质含量在微波处理中分别增加了3.29%和3.21%,在热风和水煮处理中下降了2.20%和1.97%及1.91%和1.41%;黑金刚马铃薯花色苷含量在微波和水煮处理中分别上升了22.92%和16.67%,在热风处理中下降。此外,微波处理能明显提高紫色马铃薯花色苷提取物的还原能力,微波处理紫色马铃薯的花色苷提取物可明显提高大鼠胰岛β细胞中对抗氧化蛋白Nrf2和血红素氧合酶的表达水平,并降低核因子κB炎症蛋白的表达水平。微波是紫色马铃薯最佳的热处理方法。The effects of three cooking methods:microwave(25 W/g for 3.5 min),baking(60℃for 2 h),and water boiling(100℃for 15 min)on the major nutrients and bioactive substances in two varieties of purple-fleshed potato were analyzed so as to provide a scientific basis for the thermal processing of purple-fleshed potato.The results showed that after heat treatment,the contents of vitamin C,ash,starch,and total phenols(calculated as chlorogenic acid)decreased.After microwave treatment,the protein contents of the two varieties increased by 3.29%and 3.21%,but decreased by 2.20%and 1.97%after baking and 1.91%and 1.41%after boiling treatment,respectively.The anthocyanin content of the Black Diamond cultivar increased by 22.92%and 16.67%,respectively,after microwave and water boiling treatment,but decreased after baking treatment.In addition,microwave treatment significantly improved the reducing capacity of purple-fleshed potato anthocyanin extract,and the anthocyanin extract significantly enhanced the expression levels of nuclear factor erythroid 2-related factor 2(Nrf2)and heme oxygenase 1(HO-1)in RIN-m5F pancreatic isletβcells and reduced the expression level of nuclear transcription factor kappa B(NF-κB).In conclusion,microwave treatment was the best heat treatment method for purple-fleshed potato.

关 键 词：紫色马铃薯 热处理 花色苷 抗氧化 胰岛Β细胞 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]