为探讨不同蒸煮条件对荸荠品质的影响,对带皮荸荠和去皮荸荠在蒸制和煮制过程中水分分布、营养成分及抗氧化活性的变化规律进行研究。结果表明,荸荠中的结合水、不易流动水和自由水在蒸煮过程中不断减少并发生一定程度的相互转化。此外,随着蒸煮时间的延长,淀粉和蛋白质含量不断下降;还原糖含量和抗氧化活性[总酚和总黄酮含量、1,1-二苯基-2-三硝基苯肼(1,1-diphenyl-2-picrylhydrazyl,DPPH)、2,2′-联氮-双-3-乙基苯并噻唑啉-6-磺酸(2,2′-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid),ABTS)和羟自由基清除率]呈先上升后下降的趋势,但与荸荠鲜样相比,蒸煮处理能提高各指标水平;酚类和黄酮类物质是荸荠自由基清除能力的主要物质来源。通过抗氧化活性主成分分析提取了1个主成分,累计方差贡献率达81.496%,其中去皮蒸制荸荠(0~5 min)和带皮蒸制荸荠(10~30 min)综合评分最高,即具有较好的抗氧化品质。带皮蒸制对荸荠的品质有较好的保护作用,是一种适宜的热加工方式。
To explore the effects of different cooking conditions on qualities of Chinese water-chestnut, a study was conducted on the variation of cooking time on the water distribution, nutritional components and antioxidant activity of Chinese water-chestnut (with peel and without peel) under steaming and boiling methods. The results obtained showed that three kinds of water (immobilized water, bound water and free water) presented in Chinese water-chestnut migrated and the absolute content of moisture decreased during the cooking process. In addition, with increasing of cooking time, the contents of starch and protein decreased while the contents of reducing sugar, total phenolic, total flavonoid and scavenging activities of DPPH、ABTS and hydroxyl free radical increased firstly and then decreased and were higher than those of fresh sample. The phenolic and flavonoid components in Chinese water-chestnut were largely responsible for the free radical scavenging activities. The one principal component, which contained 81.496% information of the initial 5 indexes, was extracted by principal component analysis (PCA). The samples without peel under steaming method within 5 min and with peel under steaming methods after 10 min had the highest comprehensive appraise scores, which implied that these samples had the highest antioxidant activities. The steaming method of Chinese water-chestnut with peel showed better protection for quality, and can be used in industry as a suitable method for Chinese water-chestnut processing.
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