常规烹饪对蔬菜中总酚含量的影响

Effect of Conventional Cooking on Total Phenols in Vegetables

韭菜、马铃薯、苦瓜分别蒸制、煮制、炒制,以Folin-Ciocalteu测总酚含量。常规烹饪使总酚增加,但高温长时加热及遇水使总酚含量降低,韭菜、马铃薯、苦瓜蒸制6 min总酚分别增加28.8%、14.5%、21.5%。煮制4 min时总酚含量分别下降60.0%、51.4%、60.8%。

Leek, potato, gourd were steaming, boiling and frying, the total phenolic content was measured by Folin-Ciocalteu. The conventional cooking made total phenols increased, but the high temperature for long time heating and water to reduce the total phenolic content, Leek, potato, gourd steamed 6 min total phenols were increased by 28.8%, 14.5%, 21.5%. cooking 4 min when the total phenol content decreased by 60%, 51.4%, 60.8%.