文献类型： 外文期刊

作者： Cui Li ¹ ; Liu Chun-quan ¹ ; Li Da-jing ¹ ; Song Jiang-feng ¹ ;

作者机构： 1.Jiangsu Acad Agr Sci, Inst Farm Prod Proc, Nanjing 210014, Peoples R China

2.Natl Agr Sci & Technol Innovat Ctr E China, Engn Res Ctr Agr Prod Proc, Nanjing 210014, Peoples R China

关键词： sweet potato tips;amino acids;phenolic compounds;organic acids;ACE;antioxidant capacities

期刊名称：AGRICULTURAL SCIENCES IN CHINA （ 影响因子：0.82； 五年影响因子：0.997 ）

ISSN： 1671-2927

年卷期： 2011 年 10 卷 3 期

页码：

收录情况： SCI

摘要： The effects of fermenting, boiling, and steaming processes on the levels of free amino acids, organic acids, antioxidant properties (FRAP and DPPH), phenolic compounds, and angiotensine converting enzyme (ACE) inhibition of sweet potato tips were investigated. Seventeen free amino acids were found in the tips. Fermenting, boiling, and steaming processes significantly reduced total free amino acid contents and steaming processes caused smaller losses than fermenting and boiling processes. Five organic acids were investigated in the tips. In comparison with the total organic acid content of unprocessed sweet potato tips, steaming and boiling processes significantly reduced it, while fermenting process increased it. Chlorogenic acid, rutin, and quercetin were investigated in the tips. The total phenolic compounds contents of sweet potato tips significantly increased by steaming and boiling processes, but a substantial loss was caused by fermenting process. A similar result was shown in FRAP value. The result of ACE inhibitory activity indicated that boiling, steaming, and fermenting processes significantly increased ACE inhibitory activity.