不同烹调方式对食物中花色苷稳定性的影响

目的研究不同烹调方式对植物性食物中花色苷稳定性的影响。方法以焯、煮、榨汁三种方法 ,处理豆、谷、薯、菜四类25种广州市售含花色苷的食物,采用超声波辅助提取,高效液相色谱法定性定量检测,比较烹调前后3种花色素检出量的变化。结果豆类和谷物中的花色素检出量,慢煮后损失率介于39.38%～93.72%之间;榨成豆浆/米糊,损失率介于16.84%～56.24%之间;慢煮豆粉/米粉,增加率介于5.58%～38.60%之间。蔬菜中的花色素检出量,榨汁后损失率介于12.65%～93.89%之间;焯后损失率介于12.00%～70.24%之间;煮后增加率介于37.48%～47.50%之间。薯类经烹调后,花色素检出量增加率介于16.00%～2320%之间。结论三种烹调方式,对豆类和谷物中花色苷稳定性的影响顺序为:慢煮>榨浆>快煮;对薯类和蔬菜食物中花色苷稳定性的影响顺序为:榨汁>煮>焯。食物中三种花色苷的稳定性顺序依次为:矢车菊素>芍药素>飞燕草素。

INFLUENCE OF DIFFERENT COOKING TREATMENTS ON STABILITY OF ANTHOCYANIN IN FOODS

Objective To investigate whether cooking affect the stability of anthocyanin in foods.Method Four kinds of beans,cereals,potatoes and vegetables from Guangzhou market were cooked respectively by scalding,boiling and extraction.Ultrasonic technology and HPLC/U-V method were used respectively to extract and determine the anthocyanidins.The contents of three major anthocyanidins in fresh and cooked foods were compared each other.Results In beans and cereals,the losing rate of slow boiling ranged from 39.38%-93.72% and that of extraction was 16.84%-56.24% while the increasing rate of fast boiling was 5.58%-38.60%.In vegetables,the losing rate of extraction ranged from 12.65%-93.89% and that of scalding was 12.00%-70.24% while that of boiling increased to 37.48%-47.50%.In potatoes,the increase rate of anthocyanidins ranged from 16.00%-2320% after cooking.Conclusion Among three cooking treatments,the stability of anthocyanin in beans and cereals was in following order:fast boilion> extraction> slow boiling while in potatoes and vegetables was:extraction > boiling> scalding.The stability of three major anthocyanidins is as follows: cyanidin> peonidin> delphindin.