花椰菜不同品种类型间营养成分差异及烹饪对其含量的影响

Differences of Nutrients among Different Species of Brassica oleracea L.var.and Effects of Cooking on Their Contents

为探明花椰菜不同品种类型间营养成分及抗氧化活性差异及烹饪对其影响,采集白花菜、松花菜、青花菜以及罗马花椰菜四种花椰菜样品,检测其维生素C、总胡萝卜素、总黄酮、总酚等营养成分含量及其抗氧化活性,并研究水煮、蒸制、微波及清炒烹饪过程对其营养成分含量的影响。结果表明:花椰菜不同品种类型间营养成分及抗氧化活性具有较大差异,其中罗马花椰菜中维生素C、总胡萝卜素及总黄酮含量最高,分别为75.67 mg/100 g、39.24μg/100 g以及4.34 mg RE/100 g。青花菜总酚含量最高,为38.04 mg GAE/100 g,总胡萝卜素及总黄酮含量仅次于罗马花椰菜,松花菜除总酚含量低于白花菜外,其它均高于白花菜;青花菜的DPPH及ABTS自由基清除能力均为最高,分别为68.40%和28.00%,罗马花椰菜次之,而白花菜和松花菜的FRAP还原能力较高,且二者差异不显著(P>0.05)。烹饪处理花椰菜对其营养成分及抗氧化活性具有不同影响,维生素C含量不同程度损失,总胡萝卜素既有损失又有提升,总黄酮和总酚含量整体为提升,DPPH及ABTS自由基清除能力提升,FRAP还原能力下降。不同烹饪处理中蒸制方式对于花椰菜营养成分及抗氧化活性保持或提升作用较好,其次为微波、水煮及清炒。本实验获得的花椰菜不同品种类型营养成分及抗氧化活性特点可为特定人群花椰菜消费以及烹饪方式选择提供依据,同时亦可为居民通过花椰菜饮食营养物质摄入风险评估提供基础数据。

In order to find out the difference of nutrients and antioxidant activities among different species of Brassica oleracea L.var.and the influence of cooking on it,cauliflower,loose-curd cauliflower,broccoli and Romanesco cauliflower were collected to determine vitamin C,total carotene,total flavonoids,total phenol and antioxidant activities.The effects of cooking methods including boiling,steaming,microwaving and stir-frying on Brassica oleracea L.var.were also studied.The results showed that there were significant differences in nutrients and antioxidant activities among different species of Brassica oleracea L.var.Among them,the contents of vitamin C,total carotene and total flavonoids in Romanesco cauliflower were the highest with 75.67 mg/100 g,39.24μg/100 g and 4.34 mg RE/100 g,respectively.The content of total phenols in broccoli was the highest with 38.04 mg GAE/100 g,and higher than cauliflower and loose-curd cauliflower in the contents of total carotene and total flavonoids.Except of total phenols,loose-curd cauliflower processed the higher contents of nutrients than cauliflower.The free radical scavenging capacities of DPPH and ABTS of broccoli were the highest with 68.40%and 28.00%,respectively,followed by Romanesco cauliflower.The FRAP reduction capacities of cauliflower and loose-curd cauliflower were higher and with no significant difference(P>0.05).Cooking had different effect on the nutrients and antioxidant activities of Brassica oleracea L.var.The content of vitamin C had different degrees of loss during cooking,while total carotene was both lost and improved.The contents of total flavonoids and total phenols were overall improved.DPPH and ABTS free radical scavenging ability had improved,while FRAP reducing ability was just the opposite.Steaming in different cooking methods had a better effect on the nutrients and antioxidant activity,followed by microwave,boiling and stir-frying.The nutrients and antioxidant activities of different species of Brassica oleracea L.var.obtained in this experiment can provide a basis for the consumption of Brassica oleracea L.var.and the choice of cooking methods for specific populations.It can also provide basic data for consumers to assess the risk of nutrients intake through diet.