不同烹调方法对蔬菜抗氧化活性的影响

The Effects of Different Cooking Methods on the Antioxidant Activity of Vegetables

为了检测不同烹调方法对蔬菜抗氧化活性的影响,选择扬州市场上的8种蔬菜,分别进行爆炒、炖煮和微波加热处理,用二苯代苦味肼基自由基(DPPH.)法测定它们的抗氧化活性,并与新鲜蔬菜的抗氧化活性进行比较。结果表明:不同烹调方法对蔬菜的抗氧化活性的影响不同,8种蔬菜的抗氧化能力经炖煮处理后全部明显下降,但绝大多数蔬菜经微波或爆炒后有所提高,其中,花菜、韭菜、冬笋、紫甘蓝经微波加热后的抗氧化活性都增加10%左右。

Vegetables of eight common kinds in Yangzhou were cooked by quick -frying, boiling and micro- wave cooking respectively. Their antioxidative activities were determined by DPPH· methods and compared with that of fresh vegetables. The results showed that the antioxidative activities of vegetables were different af- ter beat treatment by different cooking methods. Generally, the antioxidant ability decreased after boiling process, but mostly increased after microwave cooking and quick - frying. Among them, the antioxidant activity of cauliflower, leeks, winter bamboo shoots, and purple cabbage increased about 10% compared with fresh vegetables after microwave cooking.