Food College, Shihezi University, Shihezi, 832000, Xinjiang Uygur Autonomous Region, China; Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China.
Crops Research Institute, Guangdong Academy of Agricultural Sciences & Key Laboratory of Crop Genetic Improvement of Guangdong Province, Guangzhou, Guangdong 510640, China.
Food Chem. 2023 Dec 15;429:136931. doi: 10.1016/j.foodchem.2023.136931. Epub 2023 Jul 18.
The effects of different cooking methods on purple-fleshed sweetpotato (PFSP) metabolites were systematically explored, containing the changes of starch, soluble sugar, volatile organic compounds and non-target metabolites after steaming, boiling and baking. Compared to raw samples, the steamed samples showed the greatest changes in starch (degraded from 53.01% to 39.5%) and soluble sugar content (increased from 11.82% to 29.08%), while the baked samples showed insignificant changes in starch (51.06%). In total, 64 volatile organic compounds were identified in PFSP, with aldehydes decreasing and terpenes increasing after cooking. However, most of them were low in content and contributed weak aroma for PFSP. More importantly, 871 non-volatile metabolites were detected in PFSP, and 83.5% of which were well-preserved after cooking, while most of the changes were concentrated in phenylpropanoids, amino acids and carbohydrates. This study enriches the understanding of quality changes after PFSP cooking and helps consumers choose the right cooking method.
系统地探讨了不同烹饪方法对紫薯（PFSP）代谢物的影响，包括蒸煮和烘烤后淀粉、可溶性糖、挥发性有机化合物和非目标代谢物的变化。与生样品相比，蒸样品的淀粉（从 53.01%降至 39.5%）和可溶性糖含量（从 11.82%增至 29.08%）变化最大，而烘烤样品的淀粉变化不大（51.06%）。PFSP 中共鉴定出 64 种挥发性有机化合物，蒸煮后醛类减少，萜类增加。然而，它们中的大多数含量较低，对 PFSP 的香气贡献较弱。更重要的是，在 PFSP 中检测到 871 种非挥发性代谢物，蒸煮后 83.5%得到很好的保留，而大多数变化集中在苯丙烷、氨基酸和碳水化合物。本研究丰富了对 PFSP 蒸煮后品质变化的认识，有助于消费者选择合适的烹饪方法。
