[1]袁长梅,马丽艳等.烹饪方式对香椿芽的抗氧化物质和抗氧化活性的影响[J].中国调味品,2021,46(5):1-4.
 Effect of Cooking Methods on Antioxidant Substances and Antioxidant Activity in Toona Sinensis[J].CHINA CONDIMENT,2021,46(5):1-4.
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烹饪方式对香椿芽的抗氧化物质和抗氧化活性的影响()
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《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]

卷:
46
期数:
2021年5期
页码:
1-4
栏目:
出版日期:
2021-05-10

文章信息/Info

Title:
Effect of Cooking Methods on Antioxidant Substances and Antioxidant Activity in Toona Sinensis
作者:
袁长梅马丽艳等
文献标志码:
A
摘要:
研究了不同的中式烹饪(煮、炒和油炸)对香椿的抗氧化物质(总黄酮、生物碱、总多酚及酚类组成)和抗氧化活性(DPPH自由基清除能力、FRAP)的影响。与新鲜香椿相比,总黄酮、生物碱及总多酚在中式烹饪后都明显降低。酚类组成以没食子酸、芦丁、杨梅素为主,其中水煮会导致没食子酸的含量显著增加,炒和油炸导致没食子酸的含量先升后降;三种烹饪方式导致芦丁、杨梅素的含量显著降低。炒和油炸导致抗氧化物质和抗氧化活性的显著减少,延长烹饪时间会引起更多抗氧化物质和抗氧化活性的减少。水煮和1min油炸对香椿抗氧化活性的影响最小,为最适合香椿的烹饪方式。
Abstract:
The present study aimed to investigate the effects of different cooking methods(boiling,stir-frying,deep-frying)on antioxidant substances(total flavonoids、alkaloids、total polyphenols and phenolic compounds) and antioxidant activity (DPPH free radical scavenging ability、FRAP)in Toona sinensis. Compared with fresh Toona sinensis, total flavonoids、alkaloids、total polyphenols were significantly reduced after different cooking methods. The phenolic compounds were mainly composed of gallic acid,Rutin and myricetin. Boiling lead to a significant increase in gallic acid,while frying and frying led to a rise and then a decline in gallic acid. The three cooking methods resulted in significant reductions in Rutin and myricetin levels.Stir-frying and deep-frying lead to a significant reduction of antioxidant substances and antioxidant activity,prolonged cooking time will lead to more antioxidant substances and antioxidant activity reduction。Boiling and frying for 1 min has the least effect on antioxidant activity of Toona sinensis and were the most suitable cooking method for Toona sinensis.
更新日期/Last Update: 2021-05-14