Hu Jun, Hu Jinxue, Duan Shaoguang, Zeng Fankui, Zhang Shuqing, Li Guangcun
State Key Laboratory of Vegetable Biobreeding, Institute of Vegetables and Flowers, Chinese Academy of Agricultural Sciences, Beijing 100081, China.
Shijiazhuang Academy of Agriculture and Forestry Sciences, Shijiazhuang 050041, China.
Foods. 2024 Nov 25;13(23):3786. doi: 10.3390/foods13233786.
Potatoes are a globally important crop with high nutritional value. Different potato varieties display notable variations in color, texture, and nutrient composition. However, the influence of cooking on tuber color, texture, and metabolites has not been comprehensively explored. This study evaluated the color and texture of five potato varieties before and after cooking. Cooking significantly altered tuber color, decreased hardness and adhesiveness, and increased springiness, particularly after steaming. The metabolomic analysis of Zhongshu 49 (ZS49) and Shishu 3 (SH3) tubers was conducted using gas chromatography-mass spectrometry (GC-MS) and ultra-high performance liquid chromatography (UHPLC)-MS/MS. GC-MS identified 122 volatile metabolites, with 42 significantly varying between cooking treatments, while UHPLC-MS/MS detected 755 nonvolatile metabolites, 445 of which showed significant differences. Compared to ZS49, SH3 exhibited a marked increase in umami- and flavor-related metabolites, especially after cooking. This study provides new insights into how cooking affects the quality, texture, and metabolite profiles of potato tubers.
土豆是一种具有高营养价值的全球重要作物。不同的土豆品种在颜色、质地和营养成分方面表现出显著差异。然而，烹饪对块茎颜色、质地和代谢产物的影响尚未得到全面研究。本研究评估了五个土豆品种烹饪前后的颜色和质地。烹饪显著改变了块茎颜色，降低了硬度和粘附性，并增加了弹性，尤其是在蒸煮后。使用气相色谱-质谱联用仪（GC-MS）和超高效液相色谱（UHPLC）-MS/MS对中薯49（ZS49）和石薯3（SH3）块茎进行了代谢组学分析。GC-MS鉴定出122种挥发性代谢产物，其中42种在烹饪处理之间有显著差异，而UHPLC-MS/MS检测到755种非挥发性代谢产物，其中445种显示出显著差异。与ZS49相比，SH3在鲜味和风味相关代谢产物方面显著增加，尤其是在烹饪后。本研究为烹饪如何影响土豆块茎的品质、质地和代谢产物谱提供了新的见解。
