不同烹调方法对蔬菜中β-胡萝卜素含量的影响

Effect of Different Cooking Methods on the Changes of β-carotene in Vegetables

用高效液相色谱法（HPLC）对不同烹调处理的蔬菜中的β-胡萝卜素含量变化进行了研究。结果表明：漂烫、气蒸、油炒对蔬菜中β-胡萝卜素的影响较小，其保存率依次为93．5±3．06％、88.7±1.45％、81.6±1.73％，变异系数依次为3.3％、1．6％、2．1％，而炖煮对蔬菜中β—胡萝卜素影响较大，其保存率为71．6±5．73％，变异系数为8．0％。

The effects of different cooking methods on the changes of 9- carotene in vegetables were studied by HPLC. The results showed that there was only little effect on 9-carotene contents in vegetables by blanching, steaming and frying, the retention rates were 93- 5±3. O6 %、88. 7±1. 45% and 81. 6± 1. 73 %,respectively land the coefficient of variation were 3. 3%、1. 6 %'、2. 1 %,respectively. β- carotene in vegetable was decreased when it was stewed,the retention rate was only 71. 6±5. 73%, the coefficient of variation was 8. 0%.