摘要
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.
出处
《大连大学学报》
1991年第3期45-48,共4页
Journal of Dalian University
关键词
烹调
蔬菜
抗坏血酸
Cookries
vegtable
Ascorbic Acid