不同烹调方法对蔬菜中抗坏血酸影响的研究

A Research into the Influence of Ascorbic Acid on vegetables by Diffrent Cookeries

抗坏血酸主要存在于蔬菜和水果当中,根据我国人民的饮食习惯。大多数蔬菜需烹调后食用。笔者用民间常用的烹调方法对六种蔬菜进行处理,揭示了不同烹调方法对蔬菜中还原型抗坏血酸和总抗坏血酸的不同影响。

Ascorbic Acid occurs mainly in vegetables and friuts.Most of vegetables must be cooked before eating according to the Chinese dietetic custom.In this paper,six kinds of vegetables were treated with ordinary methods.The results showed that diffrent cookeries had diffrent effects on their contents of ascorbic acid.