3种叶菜烹调后硬度与营养素保存率

The Hardness and Nutrient Retention of Three Leafy Vegetables after Cooking

目的:研究3种十字花科叶菜烹调后硬度与总硫苷、总黄酮、类胡萝卜素及3种矿物质保存率的关系。方法:对娃娃菜、芥蓝、芥菜进行多时间点焯煮、微波、蒸制处理,检测其叶子和叶柄的硬度变化,与营养素保存率进行相关分析。结果:焯煮后3种蔬菜叶子和叶柄的硬度均呈阶梯性下降,且与营养素保存率显著相关;蒸制或微波处理后,娃娃菜和芥菜的硬度变化趋势为先小幅升高后降低,其中蒸制处理与营养素保存率关联度很小。对同样硬度时的营养素保存率进行比较,结果蒸制>微波>焯煮。结论:无论硬度如何,蒸制均表现出最佳的营养素保存率,而焯煮处理的营养素保存率随硬度的下降而下降。

Objective： We tried to find an association between hardness and the preservation of multiple nutrients in cooked cruciferous leafy vegetables. Methods： Samples of baby Chinese cabbage, cabbage mustard and Chinese mustard were either boiled, microwaved, or steamed for different time and the firmness of petioles and leaves of each cooked samples were tested. The correlation analysis between texture parameters and the retention rate of glucosinolates,flavonoids, total carotenoid and three minerals of the cooked samples was conducted. Results： Firmness of leaves and petioles declined in stepwise manner in all three vegetables after boiling treatments, while increased slightly and then decreased steadily in baby Chinese cabbage and cabbage mustard after steaming or microwaving treatment. Comparing at the same texture firmness level, the retention rates of most nutrients ranked as such： steaming 〉microwaving 〉boiling.Conclusion： In steaming treatment, the nutrient retention rate kept high regardless of texture firmness, while in blanching treatment nutrient retention rates significantly correlated with firmness of cooked samples.