烹饪方式及冷藏时间对肝脏中维生素A含量的影响

Effects of Different Cooking Methods and Refrigerated Storage Time on Contents of Vitamin A in Liver

考察不同烹饪方式及冷藏时间对动物肝脏中维生素A含量的影响。采用高效液相色谱法测定动物肝脏中维生素A的含量。采用模拟试验的方法模拟水煮和油炒等现实烹饪食物加工方式,研究不同烹饪方式对动物肝脏中维生素A含量的影响,同时探讨不同冷藏时间对动物肝脏中维生素A含量的影响。结果表明:不同烹饪方式对动物肝脏中维生素A含量有不同程度的的影响,随着烹饪温度的升高和时间的加长动物肝脏中维生素A含量都有所下降,其中油炒比水煮降低幅度更大,当油炒时间为15 min时,鸡肝、猪肝和鸭肝中维生素A的含量分别是新鲜肝脏的80.31%、75.923%和76.39%。动物肝脏中维生素A在冷藏过程中均有不同程度的损失:动物肝脏经100℃水煮加热后冷藏保存24 h,鸡肝、猪肝和鸭肝中维生素A的含量分别是刚水煮出锅的79.68%、45.71%、52.00%;动物肝脏经油炒加热后冷藏保存24 h,鸡肝、猪肝和鸭肝中维生素A的含量分别是刚油炒出锅的56.65%、38.71%、35.48%。

To investigate the effects of different cooking methods and refrigerated storage time on contents ofvitaminA content in animal liver. The content of vitaminA in animal liver was determined by high performanceliquid chromatography. Simulated experiments were used to simulate the cooking methods such as boiling andfrying,and the effects of different cooking methods on vitamin A content in animal liver were studied,and toexplore the different refrigerated storage time effect on the content of vitaminA in animal liver. The resultsshowed that： different cooking methods had different effects on vitaminA content in animal liver,and with theincrease of cooking temperature and time, vitamin A content decreased in animal liver, and the frying was muchmore effective than the boiling. When the frying time was 15 min,the content of vitaminA in chicken liver,pork liver and duck liver respectively were 80.31%,75.923 % and 76.39 % of the fresh liver. Vitamin A in theliver of animals had varying degrees of loss during refrigerated storage time,and the amount of loss increases astime went on. Animal liver was 100 益 boiled heating after cold preservation of 24h,the vitaminA content inchicken liver,pork liver and duck liver were just 79.68%,45.71 % and 52.00%;animal liver by fryingheating after cold preservation of 24h,the vitaminA content in chicken liver,pork liver and duck liver werejust 56.65%, 38.71 % and 35.48 %.