3种不同的烹调方法对香椿中锌含量的影响

Influence of Three Different Cooking Methods on Zinc Content of Toona Sinensis

分别用炒、煮、焯3种方法对香椿进行烹调,用双硫腙分光光度计法测定了烹调后香椿中锌的保留率.经过炒、煮、焯后,香椿中锌元素的保留率分别为77.55%,63.71%,72.10%.结果表明,经不同的烹调过程后,香椿中锌元素均有不同程度的流失,其中炒的烹调方法使得其锌元素流失最少.从烹调角度看,炒后锌元素保留率最高,而煮和焯均会使锌元素流失较多,提示流失的锌元素可能大部分进入了汤汁,建议连同汤汁一起食用这种蔬菜.

In order to provide a theoretical reference for reasonable diet, the retention rate of zinc in Too- na sinensis treated by different cooking methods of frying, boiling and blanching was determined in this paper. The retention rate of zinc are 77.55%, 63.71%, 72.10% respectively. Therefore, by different cooking process, the zinc in the Toona sinensis was in varing degrees of erosion. From the perspective of cooking, the highest retention rate of zinc was the Toona sinensis which was fried. While the relatively lower retention rate of zinc was the Toona sinensis which were boiled and blanched, which indicating that zinc may be run off to the soup. It was suggested that the soup should be served with these kinds of vegetable.