不同加工方式对马铃薯中维生素C含量的影响

Influence of Different Processing Methods on Content of Vitamin C in Potato

采用2,6-二氯靛酚滴定法测定不同加工方式下马铃薯(Solanum tuberosum)中维生素C含量的变化,探讨不同加工方式对马铃薯中维生素C含量的影响。结果表明,3种加工方式下马铃薯中维生素C随着加工时间增加而均有不同程度的损失,其中,蒸制使马铃薯中维生素C的损失量最少,在10 min时煮制使维生素C的损失最大,其他时间段比蒸制损失量稍大,炒制使维生素C损失量在3 min后随时间的增加变化不大。

The content of vitamin C in potatoes processed by different methods was tested by 2,6-indophenol titration method to study the influence of different processing methods on vitamin C content in potato.The results showed that the content of vitamin C in potatoes processed by the three different methods generally decreased with increasing processing time.The least loss of the vitamin C content in potato was by steaming,followed by boiling;frying caused the biggest loss of vitamin C.