切分及烹调对叶类蔬菜品质的影响

Effects of Segmentation and Cooking on the Quality of Leafy Vegetables

以芥菜、菜心、生菜等为主要原材料，研究切分方式与烹调方式对叶类蔬菜中维生素C、叶绿素和亚硝酸盐含量的影响，以明确加工条件对叶类蔬菜品质的影响。结果表明，切分后烫漂，叶类蔬菜中维生素C较新鲜蔬菜下降超过40％，亚硝酸盐含量下降超过45％，叶绿素下降不明显，且随细胞液的流失有明显上升趋势；油炒、烫漂和汽蒸三种烹饪方式对叶类蔬菜中叶绿素、维生素C、亚硝酸盐影响的研究表明，汽蒸加工可以保留叶类蔬菜中60-67％的维生素C，可降低40~70％的亚硝酸盐含量，而对叶绿素含量影响不大，是一种较理想的营养烹饪方式。本论文的研究成果具备良好的理论与实践意义，对减少叶类蔬菜烹饪加工过程中营养成分的损失、有害物质的产生、提高叶类蔬菜烹饪品质起到良好的方法借鉴。

The effects of segmentation and cooking on the contents of Vc, chlorophyll and nitrite in brassica juncea, choy sumand lettuce were studied. The results showed that after segmented and blanched, the contents of Vc and nitrite dropped more than 40% and 45%, respectively, while chlorophyll content increased obviously with increasing the loss of cellular fluid. Steaming process could keep Vc content for about 60--67%, reduce the nitrite content about 40--70%, and had little effect on hlorophyll content. Thus it was considered as an ideal cooking method for protecting nutrients in vegetables. This research has good theoretical and practical significance, providing a good reference in reducing nutrients loss, reducing the production of harmful substances, and improving the quality of leafy vegetables during cooking process.