该研究采用8种紫薯粉，对比了其制备紫薯面团的pH值、可滴定酸度（Titratable Acidity，TTA）值与发酵能力，分析了8种紫薯馒头活性成分含量、黄嘌呤氧化酶抑制活性、抗氧化活性以及感官品质的差异，阐明了紫薯馒头活性成分与黄嘌呤氧化酶抑制活性和抗氧化活性之间的内在联系，并筛选出一种能制备具有潜在降尿酸功能紫薯馒头的紫薯粉。结果表明，济黑一号紫薯馒头总黄酮和总花色苷含量、黄嘌呤氧化酶抑制活性、超氧阴离子自由基清除活性与还原力分别为195.70 mg RE/100 g、2.16 mg C3G/100 g、11.93 μmol AE/100 g、29.07 mmol TE/100 g和2.69 mmol VE/100 g，均显著高于其它7种紫薯馒头（P<0.05）。相关性分析表明，总黄酮和总花色苷是造成不同紫薯馒头黄嘌呤氧化酶抑制活性与抗氧化活性存在差异的主要原因。济黑一号和济黑二号紫薯馒头感官评分相对较高，分别为86.56和88.22。因此，济黑一号紫薯馒头综合品质最优，济黑一号紫薯粉适用于降尿酸紫薯馒头的开发。该研究为紫薯馒头降尿酸活性的深入研究以及功能性紫薯馒头的开发与工业化生产提供理论依据。

The pH value, titratable acidity (TTA) value, and fermentation ability of purple sweet potato dough prepared with eight different types of purple sweet potato powder were determined. The differences in the active component content, xanthine oxidase inhibitory activity, antioxidant activity, and sensory quality of steamed buns prepared using the different purple sweet potato powders were analyzed. The intrinsic relationships between the active component content and the xanthine oxidase inhibitory activity and antioxidant activity were elucidated. Ultimately, the purple sweet potato powder capable of producing steamed buns with potential anti-hyperuricemic activity was selected for further analysis. The results showed that the total flavonoid and anthocyanin contents of the steamed purple sweet potato buns produced with Jihei No.1 purple sweet potato powder were 195.70 mg RE/100 g and 2.16 mg C3G/100 g, respectively, which were significantly higher than those of the other buns. Meanwhile, for the same powder, the xanthine oxidase inhibitory activity (11.93 μmol AE/100 g), superoxide anion radical scavenging activity (29.07 mmol TE/100 g), and reducing power (2.69 mmol VE/100 g) were markedly higher than those of the other seven variants of steamed purple sweet potato buns (P<0.05). Correlation analysis revealed that the total flavonoid and anthocyanin contents were the primary contributors to the differences in the xanthine oxidase inhibitory activity and antioxidant activity of different purple sweet potato steamed buns. Moreover, the sensory scores of the steamed buns prepared using Jihei No.1 (86.56) or Jihei No.2 (88.22) purple sweet potato powder were higher than those of the six counterparts. In summary, the steamed buns prepared using Jihei No.1 purple sweet potato powder had the best comprehensive quality. Hence, this powder is suitable for preparing steamed purple sweet potato buns with anti-hyperuricemic activity. This study provides a theoretical foundation for further investigation of the anti-hyperuricemic activity of these buns as well as their development and industrial production as a functional food.

河南省高等学校重点科研项目（20B550006）；国家自然科学基金项目（22278114）