The effect of a traditional dish sour and spicy potato silk preparation and cooking process on B vitamins, phenolic profiles and antioxidant activities was investigated. Results showed that cutting of potato caused an increase in VB₁, VB₂, nicotinic acid, nicotinamide, VB₇ and VB₉. Soaking decreased the content of B vitamins and vitamin C. Blanching and rinsing caused the contents of B vitamins and vitamin C decrease compared to the control. The content of VB₁, VB₅ and VB₆ after rinsing increased compared to soaking and blanching processes. However, VB₁, nicotinamide, VB₅, VB₆ and VC decreased sharply after the stir‐frying process. The content of VB₁, nicotinic acid, nicotinamide, VB₇ and VC retained the most after five steps compared to the control. In addition, there was no difference in VB₉ contents among different cooking processes compared to the control. Superoxide dismutase (SOD) exhibited a reduction rate of 95.32% and peroxidase (POD) 97.13% after the stir‐frying process.

中文翻译：

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制备和烹饪过程对酸辣土豆丝维生素和抗氧化能力的影响

研究了传统的酸辣土豆丝的制备方法和烹饪过程对维生素B，酚类和抗氧化活性的影响。结果表明，马铃薯的切块引起VB ₁，VB ₂，烟酸，烟酰胺，VB ₇和VB _9的增加。浸泡降低了B族维生素和维生素C的含量。与对照相比，漂白和漂洗导致B族维生素和维生素C的含量降低。与浸泡和热烫过程相比，漂洗后VB ₁，VB ₅和VB ₆的含量有所增加。但是，VB ₁，烟酰胺，VB ₅，VB ₆炒后VC急剧下降。与对照相比，经过五个步骤后，VB ₁，烟酸，烟酰胺，VB ₇和VC的含量保持最大。此外，与对照相比，不同蒸煮过程中VB ₉含量没有差异。炒制后，超氧化物歧化酶（SOD）的还原率为95.32％，过氧化物酶（POD）的还原率为97.13％。