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目的:研究烤、炸和蒸3种加工方法对紫甘薯花色苷的影响。方法:采用HPLC-MS法测定3种加工方法对紫甘薯花色苷含量及其组成的变化。结果:3种加工方法均可降低紫甘薯花色苷含量,其花色苷残余率:炸薯93.7%,蒸薯87.1%和烤薯60.0%。紫甘薯中双酰化的花色苷稳定性高于单酰化花色苷,咖啡酸酰化的花色苷组分稳定性高于对羟基苯甲酸酰化花色苷。结论:炸和蒸加工方法可有效维持紫甘薯花色苷含量。
Objective: To study the effects of three processing methods of roasted, fried and steamed on purple anthocyanin. Methods: The contents of anthocyanins in purple sweet potato and their compositions were determined by HPLC-MS method. Results: Three kinds of processing methods could reduce anthocyanin content of purple sweet potato, and the remaining percentage of anthocyanins was: 93.7% of potato, 87.1% of steamed potato and 60.0% of roasted potato. The stability of bisacylated anthocyanins in purple sweet potato is higher than that of monoacylated anthocyanins, and the stability of caffeic acid acylated anthocyanins is higher than that of p-hydroxybenzoate acylated anthocyanins. Conclusion: Fried and steaming methods can effectively maintain purple sweet potato anthocyanin content.