加工方法对马铃薯食品多胺含量与组成的影响

The Effect of Different Process Method on the Contents and Compontents of Polyamines in Potato Foods

以本地区人们普遍食用的马铃薯(SolanumtuberosumL.)(河南4号)为材料研究不同加工方法对食品多胺含量与组成的影响。表明,铁锅油炸和微波蒸煮均使食品多胺含量显著上升,且铁锅油炸>微波蒸煮,而铁锅水煮则使食品多胺含量显著下降。盐水浸泡会抑制食品多胺含量的上升。

With one of local potato cultivars, Henan4, as material, the effect of different process methods on the content andcomponents of endogenous PAs was analyzed. When the potato chips were fried by iron pan or stewed by microwave, the Pascontent would obviously increased and the frying method was more evident. In contrast, Pas content would be apparently de-creased when they were boiled by iron pan. Salt water soakage before cooking inhibited the enhancement of Pas level in potatochips.