加工方法对紫心甘薯花色苷含量和组分的影响

Influence of processing methods on contents and their compositions of anthocyanins from purple sweet potato:

应用高效液相色谱（ＨＰＬＣ）等技术测定了烫漂、冷冻、烘烤和蒸煮等加工处理方法对紫心甘薯花色苷含量和组分的影响。结果表明，与鲜薯相比，其花色苷含量因烫漂、冷冻、烘烤和蒸煮的不同而依次降低。不同加工方法对其花色苷组分种类没有影响，但对各组分的相对含量却有明显影响。其花色苷的组分以Ｐ１，Ｐ４，Ｐ５和Ｐ９为主。加工处理可使Ｐ２，Ｐ３，Ｐ６和Ｐ１０含量增加，其余８个组分含量下降，但不同加工方法对组分含量影响不同，冷冻处理可使Ｐ８组分消失。

The anthocyanin contents of purple sweet potato were reduced gradually by processing treatments from blanching, freezing, baking to cooking, no effects on their components were found But the contents of each component of anthocyanin varied with processing methods The contents of P 2 , P 3 , P 6 and P 10 were increased, others were reduced during the processing But P 8 was destroyed by freezing and so were P 8 and P 9 by baking