烹饪方式对牛肝样品中VB_(12)摄食率的影响研究

Study on the effects of vitamin B_(12) feeding rate in beef livers by different cooking treatments

目的:考察不同烹饪方式对牛肝样品中VB12摄食率的影响及其烹饪前后含量的变化规律。方法:采用高效液相色谱法结合酶解、衍生等前处理技术达到对牛肝样品中VB12的测定,同时采用模拟实验的方式模拟煎炒、油炸、水煮等现实烹饪食物加工方式,实现对不同烹饪方式对食物中VB12的影响的分析研究。结果:随着烹饪温度的升高和时间的加长,VB12的损失越大。采用水煮方式加工,食物中的VB12随着烹饪时间的增长而逐渐转移至汤中,建议肝与肉汤一起食用可达到对VB12的最大摄食获取。结论:不同烹饪方式对牛肝样品中VB12的摄食率影响不同,损失率的大小与烹饪温度与烹饪持续的时间有较多联系,建议在烹饪熟的前提下,尽量缩短烹饪时间。

Objective：To investigate the content variation of vitamin B12 before and after cooking in the beef liver samples and use the simulation experiment to simulate reality cooking treatments such as deep-fried,fried,boiled food.Methods：Using HPLC combined with enzymatic hydrolysis,derivative and other pre-treatment technology to achieve the determination of vitamin B12 in the beef liver samples.The effects of different cooking treatments on food vitamin B12 were studied in the research.Results：The longer cooking temperature and time,the greater the loss of vitamin B12.Using boiling water to process beef liver,with the growth of the cooking time the vitamin B12 was transferred to the soup.Conclusion：Different VB12 feeding rate of beef liver samples were produced in different cooking treatments.The size of the loss rate has more contact with cooking temperature and cooking duration.It was recommended that the consumption of both Liver and broth could be achieved to the largest feeding obtain vitamin B12.