烹调方法对马铃薯抗氧化活性及多酚类物质含量的影响

摘要

马铃薯是抗氧化活性较高的蔬菜之一,以Gogu Valley、Purple Valley和Superior 3个马铃薯品种为试材,用DPPH方法测定了鲜马铃薯以及经常压水煮、压力蒸煮、微波和油炸不同烹调处理后的抗氧化活性；用HPLC法检测了鲜马铃薯及各处理后多酚类物质(绿原酸、咖啡酸及阿魏酸)的含量.结果表明:Purple Valley 的多酚类物质含量最多且抗氧化活性最高；马铃薯经烹调后其抗氧化活性和多酚类物质含量均比鲜马铃薯降低；微波处理方法可保持较高的抗氧化活性和多酚类物质含量.%Potato tubers are one of the richest sources of antioxidants. Antioxidant activity and phenol contents of chlorogenic acid, caffeic acid, ferulic acid in potato cultivar of Gogu Valley (red skin, yellow flesh) , Purple valley (purple skin, purple flesh) and Superior (yellow skin, yellow flesh) using different cooking methods (boiling, steaming, microwaving, frying) were investigated. The antioxidative activities were measured by DPPH method and the contents of chlorogenic acid, caffeic acid, ferulic acid were determined by HPLC. The Purple Valley cultivar in all cooking treatments, and microwaving treatment in all cultivars had the highest retention of antioxidant activity and phenol contents. The antioxidative activity and phenol contents were decreased after different cooking treatments in three cultivars compared with uncooked treatment.