熟制方式对山药功能性成分含量的影响

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中图分类号：S632.109.2 文献标志码：A 文章编号：1004-390X（2025）04-0184-07

Abstract： [Purpose] To explore the effect of diferent cooking methods on the content of functional components in yam， providing a theoretical basis and practical reference to improve the processing technology and nutritional quality of prepared yam dishes. [Methods] Three cooking methods including boiling， steaming and microwave heating were used to process yam， and the contents of allantoin，total flavonoids，total amino acids，mucilage protein，diosgenin，polysaccharides，starch，free amino acids and citric acid in cooked yam products were detected and analyzed. [Results] Cooking methods significantly affected the contents of functional components in yam. Among them， steaming was the most beneficial way to maintain allantoin， total amino acids， diosgenin， polysaccharides and free amino acids in yam; boiling was conducive to preserving total flavonoids， total amino acids， mucilage protein and starch in yam，but was prone to the loss of allantoin， citric acid and free amino acids; microwave heating was a beneficial way to retain allantoin，citric acid and free amino acids， but easily destroyed other functional components in yam. [Conclusion] Steaming is the most suitable cooking method to maintain the nutritional quality of yam and enhance the health fulness of yam products.

Keywords： yam; cooking methods; functional components; nutrient retention; prepared dishes

近年来，随着经济的快速发展和人民生活节奏的加快，将果蔬加工成方便、快捷、健康的预制菜成为一种新兴产业，预制菜行业得到飞速发展，深受消费者喜爱。（剩余11212字）