摘要
目的:通过比较不同蔬菜、不同烹调方法间维生素C保留因子(RF)的差异,探讨影响蔬菜维生素C保留因子的因素。方法:选取常见的12种蔬菜,以炒、炖、炸、蒸、焯、盐腌的方法进行烹调,分别记录烹调前后蔬菜的质量。采用GB/T5009.86-2003荧光法测定蔬菜烹调前后维生素C的含量,计算相应的质量保留因子(保留率)和维生素C保留因子(保留率)。结果:鲜豆类蔬菜,焯和炖的维生素CRF>75,两种腌制菜肴的维生素C保留率仅为5%。根茎类蔬菜的情况比较复杂,缺乏规律性。叶菜类蔬菜,炒较之焯更利于维生素C的保留,RF值在80左右。炒对于茄果类蔬菜不会造成维生素C损失较大,RF>70。结论:炸、盐腌、蒸的烹调方法使维生素C损失较大,炒的烹调方法的维生素C保留率较高;温度、时间、蔬菜的品种是影响维生素保留因子的重要因素。
The purpose of this study was to investigate the influence factors of vitamin C losses in vegetables during cooking. 12 types of fresh vegetables were selected and cooked by different cooking process, including roast, braise fry, steam, scald smol salt curing. Vitamin C contents in raw and cooked samples were analysed by GB/T 5009.86-2003 fluorometry. At the same time, weights of vegetables before and after cooking were recorded. Then CY and RF were calculated. The results showed that the retention rate in leguminous vegetables was more than 75 for scalding and braising. The values of RF in leafy vegetables for roasting was better than for scalding, RF was about 80. The differences were big amony different root vegetables. There were little retention in salted dishes, RF was equal to 5. Roasting could not cause bigger loss of vitamin C in cucurbitaceous vegetable, RF〉70. According to the results of the study, vitamin C retention factors of roasting are more than that of frying, salt curing and steaming. Temperature, time and variety of vegetable are the important influence factors of vitamin retention factors.
出处
《中国食品学报》
EI
CAS
CSCD
2007年第1期30-35,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
国家科技部技术攻关项目
关键词
维生素C保留因子
烹调
蔬菜
Vitamin C retention factor Cooking Vegetables
