食品保鲜膜对烹饪蔬菜中维生素C含量的影响

Effect of food cling wrap film on the vitamin C content of cooked vegetables

了解使用和不使用食品保鲜膜的烹调蔬菜中维生素C含量的差异。 [方法 ] 模拟家庭中蔬菜的烹饪和储存过程 ,采用 2 ,4-二硝基苯肼法测定其中维生素C的含量。 [结果 ] 食品保鲜膜在 6小时储存时对 9种烹饪蔬菜中维生素C有保护作用 (P <0 .0 1) ;在 2 4小时储存由于各种因素对烹饪蔬菜中的维生素C不能都起到保护作用 ;在菜肴未冷却时加盖食品保鲜膜反而会导致烹饪蔬菜中维生素C含量的下降。 [结论 ] 这些研究结果对正确合理地使用和推广食品保鲜膜具有一定的经济效益和社会意义。

Objective] To understand the difference of vitamin C content in cooked food covered and uncovered with food cling warp film.[Method] The cooking and storage of cooked vegetables in families were imitated.Vitamin C(Vc)content of vegetables was determinated by 2,4-dinitrophenylhydrazine.[Results] There was difference in the Vc content of cooked vegetables between food covered and uncovered with cling wrap film.It could protect Vc in 9 cooked vegetables during 6 hours storage (P<0.01).It led to reduction of Vc content of cooked vegetables when film was covered before food turned cold. [Conclusion] These results showed that using and popularizing the film correctly and reasonably has definite economical and social benefit.