热加工方式对辽东楤木营养品质及抗氧化活性的影响OACSTPCD

Vacuum cooking,microwave and superheated steam were used to investigate the antioxidant activities,total phenols,total flavonoids,fatty acids and amino acids of Aralia elata.The results showed the optimal thermal processing time for superheated steam,vacuum cooking and microwave treatment was 8,20 and 3 min respectively.Microwave processing had the highest sensory score.All thermal processing could improve the antioxidant capacity of Aralia elata,and Aralia elata treated with superheated steam had the strongest antioxidant capacity.Compared with the control,the contents of total phenols,total flavonoids and total amino acids in Aralia elata treated were all significantly increased(P＜0.05),and the highest content was in the Aralia elata treated by superheated steam.The content of saturated fatty acid in Aralia elata treated by microwave processing was low,while the content of unsaturated fat acid was high.In general,thermal processing could increase the nutritional level of Aralia elata.Microwave processing provided the best taste of Aralia elata,while Aralia elata treated with superheated steam had the best nutritional quality and antioxidant capacity.