不同贮藏时期彩色马铃薯块茎抗氧化物质含量及抗氧化活性研究  

Study on the Content of Antioxidant Substances and Antioxidant Activity of Colored Potato Tubers at Different Storage Periods

作　　者：杨雪莹 李曼 高玉亮 叶连权 YANG Xueying;LI Man;GAO Yuliang;YE Lianquan(College of Agricultural,Yanbian University,Yanji 133000,China;Yanbian Korean Autonomous Prefecture Agricultural Science Research Institute,Longjing 133400,China;Yanbian Agricultural Biological Resources and Rural Energy Management Station,Yanji 133000,China)

机构地区：[1]延边大学农学院,吉林延吉133000 [2]延边朝鲜族自治州农业科学研究院,吉林龙井133400 [3]延边州农业生物资源和农村能源管理站,吉林延吉133000

出　　处：《食品安全导刊》2024年第8期72-75,79,共5页China Food Safety Magazine

基　　金：吉林省科技厅2021年项目(20210202114NC)。

摘　　要：以红玫瑰、紫玫瑰和青薯9号彩色马铃薯为试材,测定了不同贮藏期间马铃薯中抗氧化物质含量及其抗氧化活性。结果表明,马铃薯的抗氧化活性随着贮藏时间的延长呈逐渐下降的趋势,且品种间具有差异,紫玫瑰的抗氧化活性较高。彩色马铃薯中总酚、多酚、花青素等抗氧化活性物质随着贮藏时间的延长呈下降趋势;维生素C含量则均呈先上升后下降的变化趋势。综合考虑马铃薯中抗氧化物质含量及其抗氧化活性,发现花青素含量对马铃薯抗氧化活性具有重要的作用。The contents of antioxidant substances and their antioxidant activities in red rose,purple rose and green potato No.9 were measured in red rose,purple rose and green potato No.9 color potatoes during different storage periods.The results showed that the antioxidant activity of potato gradually decreased with the extension of storage time,and there were differences among varieties,and the antioxidant activity of purple rose was higher.Antioxidant active substances such as total phenols,polyphenols and anthocyanins in colored potatoes showed a downward trend with the extension of storage time.The vitamin C content first increased and then decreased.Considering the content of antioxidant substances and their antioxidant activity,it was found that the content of anthocyanins played an important role in the antioxidant activity of potato.

关 键 词：彩色马铃薯 抗氧化活性 花青素 绿原酸 

分 类 号：TS215[轻工技术与工程—粮食、油脂及植物蛋白工程]