不同中式烹饪热加工方式对鲜食及加工紫薯花色苷含量影响分析

Effects of Different Chinese Cooking Methods on Anthocyanins Contents of Fresh Cooking and Manufacturing Purple Sweet Potatoes

目的:探讨鲜食/加工紫薯中花色苷类色素的种类及其组成的差异性,同时研究在5种常见中式烹饪热加工方式下紫薯总花色苷的损失情况,以得到一种紫薯最佳的食用方式。方法:采用液质联用(HPLC-PDA-ESIMSn)分析紫薯花色苷种类和结构,并用p H示差法探讨了5种中式烹饪热加工对紫薯总花色苷含量的损失。结果:鲜食紫薯共鉴定出17种花色苷,而加工用紫薯鉴定出9种花色苷。紫薯在5种热加工方式作用下,总花色苷含量均有损失,其损失率由小到大依次是微波<蒸<煮<低温油炸<烤。结论:经鉴定紫薯色素中花色苷种类组成非常丰富,但鲜食紫薯与加工用紫薯在其花色苷组成上还有较大差别。从花色苷损失率角度考虑,在5种中式烹饪热加工条件下,微波是其最佳食用方式。

[Objective] To identify the specific compositions of anthocyanins from pigment extracts of fresh cooking and mancfacturing purple sweet potatoes （PSP） and investigate the changes of their total anthocyanins content with different Chinese cooking to choose the best way to eat. [Method] The anthocyanins components of PSP were analyzed by HPLC-PDA-ESI-MS＂. The total Anthocyanin content was deter- mined by pH differential method to discuss the loss rate of fresh/process purple sweet potatoes. [Result] Totally 17 anthocyanins were tenta- tively identified in fresh purple sweet potatoes, while only 9 anthocyanins were identified in the process purple sweet potatoes. The loss rate of purple sweet potatoes were microwaving 〈 steaming 〈 boiling 〈 hypothermia deep-frying 〈 baking. [Conclusion] The purple sweet pota- toes were rich of highly acylated and glycosylated anthocyanidins, but there were some differences of structure between fresh and process. Microwaving was the best method of five Chinese cooking methods.