摘要
目的:通过比较维生素保留因子(RF)两种计算方法的差异,推荐适用于我国营养素保留因子(NRF)数据库的计算方法。方法:选取常见的3种蔬菜,以炒、炖、炸、蒸、焯、盐腌的方法进行烹调,分别测定烹调前、后蔬菜的水分、质量、各种维生素含量,计算维生素保留因子的表观保留率(AR)和真实保留率(TR)。结果:豇豆类菜肴,除焯豇豆外,其它烹调方法维生素保留因子的AR<TR;炒胡萝卜和焯胡萝卜的维生素保留因子AR值均低于TR值;土豆除焯和蒸外,其余烹调方法的AR<TR。结论:对大多数菜肴而言,AR往往较之TR低估维生素保留率,建议以TR的计算方法作为我国营养素保留因子数据库的标准计算方法。
Purposes：In order to find out a appropriate calculating method suited to our country, the differences between AR（apparent retention）and TR（true retention）,two kinds of calculating methods for Nutrient Retention factors were studied. Methods：3 types of fresh vegetables were selected and cooked by different cooking methods,including roast,braise,fry,steam,scald and salt curing. Water contents,vitamin contents in raw and cooked samples were analysed respectively. At the same time,weights of vegetables before and after cooking were recorded. Then AR and TR were calculated. Results：To cowpea,ARs were lower than TRs for all the cooking methods except scalding. To carrot,ARs were lower than TRs for frying and scalding. To potato,ARs were lower than TRs for all the cooking methods except scalding and steaming. Conclusions：ARs were usually lower than TRs for the most dishes. TR should be adopted and become the standard calculating method of our database of Nutrient Retention factors.
出处
《中国食品学报》
EI
CAS
CSCD
2007年第4期106-113,共8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
维生素保留因子
表观保留率
真实保留率
烹调
蔬菜
Vitamin retention factor Apparent retention True retention Cooking Vegetables
