为了探究烤马铃薯条的焙烤工艺，对比分析了不同焙烤温度和时间组合下，马铃薯条的水分含量、水分状态、抗氧化性、总酚含量、风味物质、色度及质构特性的变化规律。结果表明，随着焙烤温度的升高和焙烤时间的缩短，烤马铃薯条的水分流动性和水分含量均呈现降低的趋势，硬度和咀嚼度呈现先下降后上升趋势，抗氧化性和总酚含量呈现上升的趋势；烤马铃薯条色泽逐渐加深。不同的焙烤条件组合对烤马铃薯条主要风味物质种类的影响不显著，但对风味物质含量的影响较为明显。其中160 ℃烤25 min条件下，马铃薯条硬度为1532.14 g；而DPPH自由基清除率为85.25%，总酚含量为279.18 mg/100 g，相对较高；且香味明显，色泽鲜亮，是比较合适的焙烤条件。该研究可为马铃薯在食用或加工中选择适宜的焙烤条件提供理论参考。

In order to investigate the baking process of baked potato strips, changes in moisture content, water state, antioxidative activity, total phenol content, flavor substances, degree of color and texture characteristics of potato strips prepared with different baking temperatures and baking times were analyzed . Increase of baking temperature and decrease of baking time could lead to the water moility and moisture content of baked potato strips decreased, while the degree of hardness and chewing decreased at first and then increased. The antioxidant activity and total phenolic content showed an upward trend with gradually deepened color. There were no significant effects on the main flavor species of baked potato strips, but the influence on the content was obvious. Under the baking condition of 160 ℃, 25 min, the hardness of potato strip was 1532.14 g, and the DPPH free radical scavenging rate was 85.25% and the total phenolic content was 279.18 mg/100 g, which were relatively high. The baked potato strips had bright flavor, bright color, indicating that this above baking condition was suitable. This study will provide a theoretical reference for selecting suitable baking conditions for the potato to be eaten or processed.

国家重点研发计划重点专项（2016YFD0401300），大连市科技之星（2018RQ55）