多种蔬菜中β-胡萝卜素含量测定及油脂烹制作用

Determination ofβ-Carotene Content in Various Vegetables and Its Oil Cooking Effect

近年来,研究表明新鲜蔬菜中含有β-胡萝卜素,具有提高机体免疫力、防癌抗癌、抗氧化等生理功能,是人体良好的维生素A原。当前市场上蔬菜品种繁多,不同品种蔬菜所含营养成分也有所不同。文章通过实验手段对市场上常见的数种蔬菜中的β-胡萝卜素含量进行分析,从中找出β-胡萝卜素含量较高的品种,为人们选购提供了一定的理论指导。已知β-胡萝卜素为脂溶性天然营养素,油脂的存在有助于人体对β-胡萝卜素的消化吸收,因此采用不同油脂对各类蔬菜进行烹饪处理,考察不同油脂对β-胡萝卜素的富集能力,从中选出最适于富集β-胡萝卜素的油脂,为人们日常食用蔬菜提供了一定的理论依据。

In recent years,more research shows that fresh vegetables are rich inβ-carotene,which has the physiological functions of improving body's immunity,anti-cancer,anti-oxidation,and it is a good source of vitamin A for human body.At present,there are many kinds of vegetables on the market,their nutrients are different.In order to find the varieties with higherβ-carotene content,the content ofβ-carotene in vegetables of different varieties on the market is compared by experiments,which has provided certain theoretical guidance for people.In addition,asβ-carotene is fat-soluble natural nutrient,the presence of oil is helpful for human digestion and absorption ofβ-carotene.Therefore,using different oils to treat vegetables,the enrichment ability of different oils toβ-carotene is investigated,and the most suitable oil for cooking vegetables is selected,which has provided a certain theoretical basis for people's daily consumption of vegetables.