烹饪方式对茄子皮中花色苷含量和抗氧化能力的影响

Effect of Cooking Methods on the Anthocyanin Content and Antioxidant Capacity of Eggplant Peel

以茄子皮为原料,研究烹饪方式对茄子皮中花色苷含量和抗氧化能力的影响。采用清蒸、水煮、微波及油炸4种烹饪方式,测定茄子皮中花色苷含量,分别用ABTS和DPPH 2种方法分析不同烹饪方式加工后茄子皮提取物的抗氧化能力。试验结果表明:与对照组相比, 4种烹饪方式处理的茄子皮中花色苷含量均有减少,对照组花色苷含量为6.942±0.117 mg/g,清蒸和微波处理的样品花色苷损失较少,含量分别为6.256±0.037 mg/g和5.652±0.065mg/g,经过水煮及油炸处理的茄子皮中花色苷含量损失率较大,含量分别为3.126±0.058 mg/g和2.587±0.109 mg/g。比较4种烹饪方式处理的茄子皮提取物抗氧化能力,对照组对DPPH自由基和ABTS自由基清除效果最好,其次分别为清蒸处理、微波处理、水煮及油炸处理,说明烹饪方式对茄子皮中花色苷含量和抗氧化能力有一定的影响。

This study investigated the influence of different cooking methods(steamed method,boiled method,microwave method and fried method)on the anthocyanin content and antioxidant capacity of eggplant peel.The antioxidant capacity of eggplant peel extract was determined by DPPH and ABTS assay.The results showed that,compared with the control group,the anthocyanin content of eggplant peel by four cooking methods was decreased,the anthocyanin content of control group was 6.942±0.117 mg/g,and the loss of anthocyanin content by steaming and microwave treatments was less,which were6.256±0.037 mg/g and 5.652±0.065 mg/g,respectively.The loss rate of anthocyanin content by boiling and frying methods was high,which was 3.126±0.058 mg/g and 2.587±0.109 mg/g,respectively.The capacity of antioxidant from eggplant extraction by four cooking methods was compared.The capacity of DPPH free radical scavenging and ABTS free radical scavenging from control group was best,secondly,it was steamed treatment,microwave treatment,boiling treatment and fried treatment,respectively.This indicated that the cooking method had certain influence on the anthocyanin content and antioxidant of eggplant peel.