基于主成分分析法的熟化马铃薯品质评价

以‘紫花白’马铃薯为原料，研究汽蒸、水煮、微波、烘烤、Air-frying（无油）、Air-frying（加油）、油炸7 种熟化方式对其基本营养成分和核苷酸类鲜味物质、质构、色泽及感官品质的影响，并对其品质指标进行主成分分析。结果表明：汽蒸和微波可最大程度地降低马铃薯基本营养成分的损失；微波显著提升了马铃薯核苷酸类鲜味物质含量且含量最高；Air-frying（无油）显著影响马铃薯质构特性；Air-frying（加油）与油炸显著加深马铃薯色泽；水煮熟化后马铃薯感官评分最高；经主成分分析后，7 种熟化方式下马铃薯品质评价综合得分由大至小依次是：Air-frying（加油）＞微波＞油炸＞水煮＞烘烤＞汽蒸＞Air-frying（无油）。由此得出结论：汽蒸可作为马铃薯深加工前期熟化处理的较优选择；Air-frying（加油）可较好地保留其品质特性，微波可满足摄食低脂类食品消费者的需求。

Quality Evaluation of Cooked Potatoes Based on Principal Component Analysis

The effects of seven cooking methods (steaming, boiling, microwaving, baking, air-frying without oil, airfrying with oil and frying) on micronutrients, umami nucleotides, texture, color and sensory quality of ‘Zihuabai’ potatoes (Solanum tuberosum L.) were investigated and the quality indexes of cooked potatoes were analyzed by principal component analysis (PCA). The results showed that the minimum loss of macronutrients after steaming and microwaving was observed compared to others cooking methods; microwaving significantly maximized the content of umami nucleotides. The texture properties were significantly influenced by air-frying without oil; cooked potatoes were much deeper in color after airfrying with oil and frying; the sensory score of boiled potatoes was the highest. The overall quality scores of seven cooked potatoes, as determined by PCA, followed the decreasing order of air-frying with oil > microwaving > frying > boiling > baking > steaming > air-frying without oil. In conclusion, steaming is a better choice for pre-cooking before potato deep processing; air-frying with oil can maintain better quality of cooked potatoes, while microwaving can meet consumer demands for low-fat foods.