为筛选出芫根的适宜烹饪方式，本研究利用氨基酸自动分析仪、电子舌和食品热量检测仪（Calory Answer）比较了5种烹饪方式（水煮、气蒸、微波、高压和油炒）下芫根游离氨基酸、整体滋味和营养成分的差异，同时对芫根的抗氧化活性进行了分析。结果表明：新鲜芫根中总游离氨基酸含量为261.06 mg/100 g，以甜味氨基酸为主，气蒸、微波和油炒后芫根中总游离氨基酸的含量分别提高90.50%、59.74%和83.92%，其中苦味氨基酸比例增加；水煮能够增加酸味和鲜味氨基酸的比例，减少苦味氨基酸比例。油炒、微波和高压能显著提高芫根的能量和碳水化合物含量，气蒸和油炒能显著提高其多酚含量和抗氧化活性（P<0.05）。电子舌能有效区分不同方式烹饪的芫根，水煮和气蒸的芫根滋味较为接近，微波和高压的相似，油炒的较其他相比滋味差异较大。主成分综合评价分析表明：芫根最适宜的烹饪方式是气蒸，其次是油炒。

In order to select the suitable cooking methods for Brassica rapa L. (BrL), this study analyzed the effects of five cooking methods (boiling, steaming, microwaving, pressure cooking, and frying) on the nutrient and free amino acids (FAA) contents, antioxidant activities, and flavor characteristics of BrL using a food calorimeter (Calory Answer), an amino acid autoanalyzer, and an E-tongue. The results showed that the total FAA content of fresh BrL is 261.06 mg/100 g, with sweet amino acids dominating. The total FAA contents of BrL increased by 90.50%, 59.74%, and 83.92% by steaming, microwaving, and frying, respectively. The proportion of bitter amino acids also increased. Boiling increased the proportions of sour and umami amino acids and reduced the proportion of bitter amino acids. Frying, microwaving, and pressure cooking significantly increased the caloric value and carbohydrate content of BrL, whereas steaming and frying significantly increased the polyphenol content and antioxidant activity of BrL (P<0.05). E-tongue can be used to effectively evaluate the flavor differences of BrL samples treated with different cooking methods. The flavor of boiled and steamed BrL is similar. The flavor of microwaved and pressure cooked BrL is also similar. The taste of fried Brl greatly varied from that of the other BrL samples. Comprehensive evaluation based on principal component analysis (PCA) suggested that the most suitable cooking method for BrL is steaming, followed by frying.

四川旅游学院创新团队滚动专项（20SCTUTG01；22SCTUTG01）；川菜发展研究中心开放基金项目（CC19Z11）；中央级公益性科研院所基本科研业务费专项（S2020002）资助