烹饪方式对蔬菜营养、抗氧化能力及色泽影响的研究进展

A Review of the Effects of Cooking Methods on the Nutrition,Antioxidant Capacity and Color of Vegetables

烹饪是对食材加工处理,使食物更可口、更好看、更好闻的处理方式,不仅让人在食用时感到满足,而且能让食物的营养更容易被人体吸收。蔬菜作为一类常见食用食材,不论是在家庭还是餐馆,都是必不可少的。烹饪过程会对蔬菜进行加热,从而改变了蔬菜的营养成分和色泽。相比于其他烹饪方式,蒸制可能是一种最为健康的烹饪方式,可以保留较多的营养物质。本文对蒸、煮、微波、炒制等几种常用的家庭烹饪方式对于蔬菜中多种营养物质和抗氧化能力的影响,以及对色泽的影响进行了概述,以期为消费者选择合适的烹饪方法提供参考。

Cooking is a way of processing food materials to make food more delicious, better-looking and better-smelling. It not only makes people feel satisfied when eating, but also makes food nutrients more easily absorbed by the body. As a common edible ingredient, vegetables are indispensable whether in the home or restaurant. Vegetables are heated during the cooking process, so the nutrient composition and the color are changed. Compared with other cooking methods, steaming is a relatively healthy cooking method, which could retain more nutrients. In this paper, the effects of several cooking methods, such as steaming, boiling, microwaving, and stir-frying on various nutrients, antioxidant capacity and color in vegetables are investigated, in order to selectively provide reference for consumers to choose cooking methods.