不同烹饪方法对金花菜食用品质与营养成分的影响

The infl uences of different cooking methods on Burclover's edible quality and nutritional ingredient

研究漂烫、蒸制、油炒等3种烹饪方法对金花菜食用品质及水分、蛋白质、脂肪、抗坏血酸、钙等营养成分的影响,并比较其抗氧化活性。结果表明:与油炒相比,漂烫和蒸制处理能较好保证金花菜的原汁原味和嫩绿色泽。3种烹饪方法均导致金花菜水分、脂肪、抗坏血酸、钙含量下降,对蛋白质则无显著影响(p>0.05)。不同烹饪方法下金花菜的抗氧化活性与抗坏血酸的变化呈正相关,与漂烫、蒸制相比,油炒后的金花菜抗氧化活性大幅下降,清除自由基能力仅为46.49%。就金花菜食用品质与营养素的保留状况而言,3种不同烹饪方式各有特点,消费者可根据自身营养需求,合理选择不同的烹饪加热方式。

The paper studied the effect of different cooking methods on Burclover’s edible quality and nutrition ingredient of moisture, protein, fat, ascorbic acid and calcium, compared the antioxidant activity. The results showed that blanching and steaming Burclover can guarantee authentic and verdant color compared with frying. Three kinds of cooking methods all led to the decrease of moisture, fat, ascorbic acid and calcium, but has no signifi cant effect on protein（ p〉0.05）. The change of antioxidant activity and ascorbic acid was a positive correlation. Frying Burclover’s antioxidant activity has a sharp decline and free radical scavenging ability is only 46.49%. In terms of edible quality and nutrient retention, the three different cooking methods have their own characteristics, consumers can accord to their nutritional needs, chose different cooking methods reasonably.