烹调方法影响蔬菜V_C含量变化的研究

Effects of Cooking Methods on Content of V_C in Vegetables

[目的]通过分析蔬菜常用加工方式,得出减少蔬菜VC损失的加工方式。[方法]采用不同的烹调方法加工蔬菜,以2,4-二硝基苯肼分光光度法测定加工前后蔬菜中的VC含量。[结果]叶菜类和茄果类蔬菜属于易熟的蔬菜,加工处理时所用的时间较短,VC的损失较小;根茎类蔬菜不属于易熟类蔬菜,加工时间较长,VC的损失较大。[结论]在蔬菜加工过程中应尽量缩短加工时间,并且减少与水的接触,这样可以减少VC的损失。

[ Objective ] To get the method of reducing loss of Vc content in vegetable by analysis of common cooking methods. [ Method ] Treated by different cooking methods, the Vc content was determined by 2,4-dinitrophenylhydrazine spectrophotometry. [ Result] Because leaf vegetables and solanaceous vegetables are easy cooked, cooking time is short and the loss of Vc content is little, while root vegetables are not easy cooked, cooking time is long and the loss of Vc content is more. [ Conclusion] Reducing cooking time and the contact with water could decrease the loss of Vc content in vegetables.