Phenolic compounds in Chinese purple yam and changes during vacuum frying

被引：77

作者：

Fang, Zhongxiang ^{[1
,2
]}

Wu, Dan ^{[1
]}

Yue, Dong ^{[1
]}

Ye, Xinqian ^{[1
]}

Liu, Donghong ^{[1
]}

Chen, Jianchu ^{[1
]}

机构：

[1] Zhejiang Univ, Sch Biosyst Engn & Food Sci, Hangzhou 310029, Zhejiang, Peoples R China

[2] Univ Queensland, Sch Land Crop & Food Sci, Brisbane, Qld 4072, Australia

来源：

FOOD CHEMISTRY | 2011年 / 128卷 / 04期

关键词：

Purple yam; Anthocyanins; Phenolic acids; Phenolic compounds; Vacuum frying; DIOSCOREA SPP. TUBERS; ANTIOXIDATIVE ABILITY; CHEMICAL-COMPOSITION; ANTHOCYANINS; QUALITY; ALATA; TEMPERATURE; STABILITY; DEHYDRATION; BLUEBERRIES;

D O I：

10.1016/j.foodchem.2011.03.123

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Phenolic compounds and their changes during vacuum frying were investigated for a Chinese purple yam. Three cyanidin derivatives and one peonidin derivative were tentatively identified by HPLC-DAD-ESIMS analysis; sinapic acid and ferulic acid were identified by HPLC-DAD analysis with authentic chemicals. There were 31.0 mg/100 g (dry weight, DW) of total anthocyanin (ACN) and 478 mg/100 g DW of total phenolic content (TPC) in the fresh yam. Sinapic acid and ferulic acid were 135 and 31.3 mg/100 g DW respectively. The blanching process caused about 60% of ACN, and 30-50% of phenolic acids and TPC to be lost, which showed that anthocyanins were most vulnerable during blanching. The retention rate of the phenolic compounds during vacuum frying was 60-69%, indicating it was a practical technology for purple yam processing, on account of its impact on the phenolic compounds stability. (C) 2011 Elsevier Ltd. All rights reserved.

引用

页码：943 / 948

页数：6

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