电磁炉烹调对蔬菜中Vc含量的影响

Effects of Induction Cooker on Vc Content in Vegetables

[目的]探讨电磁炉烹调对蔬菜中Vc含量的影响。[方法]采用2,4-二硝基苯肼比色法测定电磁炉烹调的几种常见蔬菜中的Vc含量。[结果]电磁炉烹调的菜肴中Vc保存率高于煤气灶烹调的菜肴,且随着烹调时间的延长,Vc保存率基本呈下降趋势;挂糊、勾芡、加醋等烹调技法,对Vc的保存率起到了积极作用,其中挂糊和勾芡的效果优于加醋。[结论]该研究为家庭使用电磁炉烹饪蔬菜时合理使用各种烹调方法提供了一定的参考依据。

[Objective] The purpose was to discuss effects of induction cooker on Vc content in vegetables. [Method] The Vc content in vegetables cooked by induction cooker was determined by 2,4-dinitrophenylhydrazine spectrophotometry. [Result] The Vc preserving rate of vegetables cooked by induction cooker was higher than that cooked by kitchen range, and the Vc preserving rate decreased with the cooking time increasing. Different cooking methods including coating, thickening and adding vinegar played positive role in Vc preservation, and the preserving effects of coating and thickening were superior than vinegar. [Conclusion] The study provided some references for cooking with induction cooker by using different cooking methods reasonably in family cooking.