He Sinian, He Shengsheng, Niu Liya, Sun Chao, Zeng Zicong, Xiao Jianhui
School of Food Science and Engineering, Jiangxi Agricultural University, 1101 Zhimin Road, Nanchang 330045, China.
Agricultural Science Institute of Longyan, No. 205, Longteng North Road, Longyan 364000, China.
Food Chem X. 2025 Jan 20;25:102201. doi: 10.1016/j.fochx.2025.102201. eCollection 2025 Jan.
The effects of different roasting conditions (180 °C/70 min (T180), 210 °C/50 min (T210), and 240 °C/30 min (T240) on the qualities of orange-fleshed sweet potato (OFSP) were explored. Changes in sugars and carotenoids were analyzed by GC-MS and LC-MS/MS, and volatile compounds were characterized by GC × GC/TOF-MS. The antioxidant activities (DPPH• and ABTS•) and bioaccessibility of -carotene after in digestion were also evaluated. Results showed that sugar content increased with roasting temperature, with T240 showing the highest sugar content (817.53 mg/g). The greatest variety of sugar species was identified in T180, with maltose (53.51 %) and sucrose (25.70 %) being the predominant sugars. In addition, T210 produced the largest number of volatile compounds, with vanillin being key flavor compound. Regarding the antioxidant activities and bioaccessibility in simulated digestion, their capacity was T180 > T210 > T240. In comparison, T210 appears to be the optimal roasting condition, offering a balanced sweetness profile, enhanced flavor complexity, and optimal retention of carotenoids.
探究了不同烘焙条件（180℃/70分钟（T180）、210℃/50分钟（T210）和240℃/30分钟（T240））对橙色肉甘薯（OFSP）品质的影响。通过气相色谱-质谱联用仪（GC-MS）和液相色谱-串联质谱仪（LC-MS/MS）分析糖和类胡萝卜素的变化，并用全二维气相色谱/飞行时间质谱仪（GC×GC/TOF-MS）对挥发性化合物进行表征。还评估了抗氧化活性（DPPH•和ABTS•）以及β-胡萝卜素在体外消化后的生物可及性。结果表明，糖含量随烘焙温度升高而增加，T240的糖含量最高（817.53毫克/克）。在T180中鉴定出的糖种类最多，麦芽糖（53.51%）和蔗糖（25.70%）是主要糖类。此外，T210产生的挥发性化合物数量最多，香草醛是关键风味化合物。关于体外模拟消化中的抗氧化活性和生物可及性，其能力为T180>T210>T240。相比之下，T210似乎是最佳烘焙条件，具有平衡的甜度、增强的风味复杂性和类胡萝卜素的最佳保留率。
