Zhou Xiaoli, Guan Qinglin, Wang Yanli, Lin Dong, Du Bin
School of Food and Pharmaceutical Engineering, Guiyang University, Guiyang 550005, China.
Foods. 2022 Sep 5;11(17):2713. doi: 10.3390/foods11172713.
This work evaluated the effect of different cooking methods (boiling, steaming, microwaving, frying and pressure cooking) on the nutrients, antioxidant activities, volatile and nonvolatile taste-active components of three varieties of (808, 0912 and LM) from Guizhou Province. The results showed that LM had the most polysaccharides, 0912 had the most minerals, but LM, 808 and 0912 had low amounts of polyphenols, dietary fiber and proteins, respectively. The dietary fiber and protein were decreased by 4.138.7% and 4.144.0% during cooking, while microwaving improved the nutritional value of the by increasing the polysaccharide (88103 mg/g to 93105 mg/g) and polyphenol content (6.48.1 mg/g to 7.511.2 mg/g), thereby strengthening the antioxidant activity. The nucleotides were all destroyed after cooking, especially frying or boiling. The glutamate content was the highest in LM and 808, and the methionine content appeared to be the highest in 0912. Pressure cooking and frying increased the proportions of sweet and umami amino acids and decreased the proportion of bitter amino acids, creating more aroma-active compounds. In summary, microwaving increased the content of bioactive compounds and antioxidant activities, and it preserved nonvolatile taste-active components, while pressure cooking and frying were the best methods for increasing the flavor compounds.
本研究评估了不同烹饪方法（煮、蒸、微波、煎和压力烹饪）对来自贵州省的三个品种（808、0912和LM）的营养成分、抗氧化活性、挥发性和非挥发性呈味成分的影响。结果表明，LM的多糖含量最高，0912的矿物质含量最高，但LM、808和0912的多酚、膳食纤维和蛋白质含量分别较低。烹饪过程中，膳食纤维和蛋白质含量分别降低了4.1%至38.7%和4.1%至44.0%，而微波烹饪通过增加多糖含量（从88至103毫克/克增加到93至105毫克/克）和多酚含量（从6.4至8.1毫克/克增加到7.5至11.2毫克/克）提高了其营养价值，从而增强了抗氧化活性。烹饪后核苷酸全部被破坏，尤其是煎或煮。LM和808中的谷氨酸含量最高，0912中的蛋氨酸含量似乎最高。压力烹饪和煎制增加了甜味和鲜味氨基酸的比例，降低了苦味氨基酸的比例，产生了更多的香气活性化合物。总之，微波烹饪增加了生物活性化合物的含量和抗氧化活性，并保留了非挥发性呈味成分，而压力烹饪和煎制是增加风味化合物的最佳方法。
