蒸熟处理对山药粉营养成分和抗氧化活性的影响
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摘要
以全国种植面积相对较大的6种不同品种的山药为材料,探究蒸熟处理对山药粉可溶性糖、蛋白质、淀粉、脂肪等品质指标的影响,并以还原力为指标评价了其抗氧化活性。结果表明,蒸熟处理后山药粉的淀粉、还原糖、可溶性糖、蛋白质和脂肪的含量显著高于常规烘烤方法,但水分、灰分含量以及还原力则显著低于常规烘烤方法。山药粉的还原力与总酚含量呈显著正相关,而与总黄酮含量呈极显著正相关,表明黄酮类物质是影响山药粉抗氧化活性的主要成分。因此,蒸熟处理有利于提高山药粉的营养,但降低其抗氧化活性。研究结果为山药制粉提供一定的理论依据。
To explore the effects of steaming on yam milling nutritious component and antioxidant activities, the influence of steaming on soluble sugar, protein, starch, fat, and antioxidant activity evaluated by reducing power of six yam cultivars planted widely were studied. The results showed that steaming significant increased the content of starch, reducing sugar, soluble sugar, protein and fat, but significant reduced moisture, ash content, antioxidant activity evaluated by reducing power. The antioxidant activities of yam milling determined by reducing power were significantly correlated with the total phenolic content, also, reducing power were significantly positive correlated with total flavonoids. indicating that flavonoid compounds are the major contributors to the antioxidant properties of yam. Generally speaking, as to the steaming treatment can increase the content of nutritious component, but reduce the antioxidant activity evaluated by reducing power. These results could be used as a basis for yam milling.
To explore the effects of steaming on yam milling nutritious component and antioxidant activities, the influence of steaming on soluble sugar, protein, starch, fat, and antioxidant activity evaluated by reducing power of six yam cultivars planted widely were studied. The results showed that steaming significant increased the content of starch, reducing sugar, soluble sugar, protein and fat, but significant reduced moisture, ash content, antioxidant activity evaluated by reducing power. The antioxidant activities of yam milling determined by reducing power were significantly correlated with the total phenolic content, also, reducing power were significantly positive correlated with total flavonoids. indicating that flavonoid compounds are the major contributors to the antioxidant properties of yam. Generally speaking, as to the steaming treatment can increase the content of nutritious component, but reduce the antioxidant activity evaluated by reducing power. These results could be used as a basis for yam milling.
引文
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[15]胡春.黄酮类化合物的抗氧化性质[J].中国油脂,1996,21(4):18-21
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[2]温州市医药志编纂委员会.温州市医药志[M].天津:天津大学出版社,1996:25-27
[3]曹建康,姜微波,赵玉梅.果蔬采后生理生化实验指导[M].北京:中国轻工业出版社,2007:59-68
[4]Lim Y Y,Murtijaya J.Antioxidant properties of Phyllanthus amarus extracts as affected by different drying methods[J].LWT-Food Science and Technology,2007,40:1664-1669
[5]王选东,刘利林,许宗运.正交设计研究石榴皮总黄酮提取工艺[J].塔里木农垦大学学报,2003,15(2):11-16
[6]刘姗.正交法优选石榴皮中黄酮类化合物的提取工艺[J].广州化工,2008,36(3):22-23
[7]Hatano T,Kagawa H,Yasuhara T,et al.Two new flavonoids and other constituents in licorice root:their relative astringency and scavenging effects[J].Chemical and Pharmaceutical Bulletin,1988,36:2090-2097
[8]张燕,胡新中,师俊玲,等.熟化工艺对燕麦传统食品营养及加工品质的影响[J].中国粮油学报,2013,28(10):86-91
[9]LIU Wensheng,HU Xinzhong,XU Chao,et al.Effects of different lipase deactivated methods on oats flour characters[J].Journal of Triticeae crops,2010,30(3):564-567
[10]甄红敏,栾广中,胡新中,等.灭酶方法对燕麦淀粉和蛋白质体外消化特性的影响[J].麦类作物学报,2011,31(3):475-479
[11]王九菊.蒸谷米加工工艺及营养、储存特性探讨[J].粮食与饲料工业,2008,(1):3-4
[12]Yuan C P,Yu L Y.Effects of Pressurized cooking on the relationship between the chemieal compositions and texture changes of lotus root(Nelumbo nucifera Gaertn.)[J].Food Chemistry,2007,105:480-84
[13]Faller A L,Fialho E.The antioxidant capacity and polyphenol content of organic and conventional retail vegetables after domestic cooking[J].Food Research International,2009,42(1):210-215
[14]黎珊,高明,陈康,等.蒸制时间对佛手主要成分与抗氧化活性的影响[J].中成药,2015,37(4):821-824
[15]胡春.黄酮类化合物的抗氧化性质[J].中国油脂,1996,21(4):18-21
[16]Hartmann A,Claus-Dieter P,Andlauer W,et a1.Influence of processing on quality parameters of strawberries[J].Journal of Agricultural and Food Chemistry,2008,56:9484-9489