不同加工方法对花生总黄酮含量的影响

Influence of Different Processing Methods on Total Flavonoids Content in Peanut

为研究不同加工方法对花生总黄酮含量的影响,以东北花生、山东花生、临汾花生为原料,采用水煮、油炸、微波三种方法处理不同产地的花生。试验结果表明,在水煮、微波、油炸处理过程中,每种处理方法对三种产地的花生总黄酮含量影响的变化规律基本一致。水煮过程中,随着水煮温度的升高和水煮时间的延长,花生总黄酮含量先是增加,随后降低。在水煮温度接近80℃,水煮时间20 min时,水煮处理的花生总黄酮含量增加最多。微波处理过程中,随着微波功率的增加和处理时间的延长,花生总黄酮含量一直呈下降趋势。油炸过程中,随着油炸温度的升高和油炸时间的延长,花生黄酮含量呈显著线性下降趋势。其中,微波处理的花生总黄酮含量下降最多。

In order to study the influence of different processing methods on the total flavonoids content in peanut,peanut from Northeast,Shandong,and Linfen were processed with poaching,frying and microwave.Results： The three peanut samples from different producing area give a similar response in total flavonoids content to different processing.In the processing of poaching,the total flavonoids content increases first and then decreases,and the peak of total flavonoids content appears at approaching 80 ℃ and poaching for 20 min.In the processing of microwave,the total flavonoids content declines with rising of power and prolonging of microwave time.In the processing of frying,with the rising temperature and prolonging time of frying,the total flavonoids content descends.The processing of microwave results in the most drop of total flavonoids content in peanut.