3种加热方式对蔬菜中Vc的影响

Effects of Three Heating Methods on VC Content in Vegetables

[目的]研究不同加热方式对蔬菜中维生素C(VC)含量的影响。[方法]采用2,4-二硝基苯肼比色法测定经电磁炉、微波炉和煤气灶3种加热方式烹调的几种常见的蔬菜中VC的含量。[结果]新鲜蔬菜经3种加热方式烹调以后,VC的保存率都呈下降趋势;随着加热成熟度的提高,VC的保存率基本上也呈下降趋势;电磁炉和微波炉直接炒制的菜肴中VC保存率高于煤气灶直接炒制的菜肴;挂糊、勾芡、加醋对VC的保存起到了积极作用,其中,挂糊的效果较好,勾芡次之,加醋再次之;微波和电磁炉烹调加醋、挂糊、勾芡的菜肴中VC保存率比常规加热加醋、挂糊、勾芡烹调的菜肴中VC保存率高。[结论]该研究可以为提高烹调后蔬菜的营养价值提供参考。

[Objectivel The aim was to study different heating methods on Vc content in vegetables. [Method] The Vc content of several common vegetables cooked by gas stove and microwave cooker and electromagnetic cooker heating methods were determined by 2,4-dinitrophenylhydrazine method. [Result] The results showed that the Vc content of fresh vegetables decreased cooked by three heating methods, and with the degree of maturity increasing, the Vc preservation rate showed a downward trend basically. The Vc preservation rates of dishes roasted by the electromagnetic cooker and microwave cooker directly were than that of roasted by the gas stove directly. Starching, thickening with mixture of cornstarch and water, and adding to vinegar had played a positive role of Vc preservation in vegetables, and their effects was in order： Starching〉 thickening with mixture of cornstarch and water〉 adding to vinegar. Under the starching, thickening with mixture of cornstarch and water, and adding to vinegar, the Vc preservation rates roasted by electromagnetic cooker and microwave cooker were higher than that roasted by the conventional heating method. [Conclusion] The study provides a reference for improving the nutritional value in vegetables after roasting.