烹调对蔬菜总黄酮、总多酚含量的影响分析

Study on the Influence of Total Polyphenols and Flavonoids Content in Vegetables under Cooking

蔬菜含有较多的营养物质,如何烹调能有效保留蔬菜内的营养成分成为了当代社会研究的课题之一。为了了解不同蔬菜中总多酚、总黄酮经不同烹调处理后的含量变化,使用铝离子显色法、福林酚试剂法对经爆炒、微波、焯及煮等烹调处理后的蔬菜中的黄酮、多酚转移率、保存率等进行研究。

Vegetables contain more nutrients, how to cook to effectively retain the nutrients in vegetables has become one of the topics of contemporary social research. In order to understand the content changes of total polyphenols and flavonoids in different vegetables after processing under different cooking conditions, this paper studied the transfer rate and storage rate of flavonoids and polyphenols in vegetables processed by stir-frying, microwave, blanching and boiling by using aluminum ion color method and forinol reagent method.