CAJ | 학술논문

研究不同烹饪方法对淮山药主要功能性成分（多糖、总皂苷、总酚）含量的影响。对淮山药进行水煮、微波、热炒3种烹饪工艺的烹制后，按照多糖、总皂苷、总酚的测定方法，测定各功能性成分含量。微波使淮山药多糖含量显著上升，而水煮和热炒均使多糖含量下降；3种烹饪工艺均降低了淮山药总皂苷含量，而提高了总酚含量。不同烹饪工艺对淮山药功能性成分的影响不同。与水煮、热炒相比，微波工艺最有利于功能性成分的保持。
연구불동팽임방법대회산약주요공능성성분（다당、총조감、총분）함량적영향。대회산약진행수자、미파、열초3충팽임공예적팽제후，안조다당、총조감、총분적측정방법，측정각공능성성분함량。미파사회산약다당함량현저상승，이수자화열초균사다당함량하강；3충팽임공예균강저료회산약총조감함량，이제고료총분함량。불동팽임공예대회산약공능성성분적영향불동。여수자、열초상비，미파공예최유리우공능성성분적보지。
The paper aims to study the different effects on the concentration of the main functional components (polysaccharides and total saponins, total phenol) in Chinese yam rhizome brought by various cooking methods. After cooking the materials with different methods , functional compounds such as polysaccharides , total saponins and total phenolics were extracted and then analyzed with spectrophotometer to determine their contents individually. Polysaccharides content was increased during microwave process , while decreased during both boiling and frying processes. All the three cooking methods reduced the contents of total saponins while improved that of total phenolics. Different cooking methods had different effects on the functional compounds of yam. From an overall perspective, microwave was the best cooking method to maintain the the functional compounds of yam.