摘要
采用2,4-二硝基苯肼法,测定了经不同烹调技法处理后的几种常见蔬菜中的Vc含量。结果表明:不同的烹调技法及加热时间的长短对蔬菜中的Vc造成不同程度的损失,并呈现出一定的规律性。
The nutritional components of two wild edible herbs (dandelion and Chinese wolfberry) have been analysed preliminarily. The results show the contents of the nutritional components in the edible parts of 100g sample of fresh dandelion and Chinese wolfberry respectively are: water 91.19g, 90.92g; ash 1.63g, 1.32g; calcium 18.25mg, 2.43mg; Vitamic C 4.192mg, 5.575mg; dietetic fibre 1.42g, 1.83g.
出处
《扬州大学烹饪学报》
2005年第3期29-32,共4页
Cuisine Journal of Yangzhou University
关键词
蔬菜
烹调技法
维生素C
保存率
dandelion
Chinese wolfberry
nutritional components
food analysis