不同加热处理对花生维生素含量的影响研究

Effects of different heating treatments on vitamin content of peanut

以花生为原料,研究加热处理(水煮、蒸煮、油炸)对花生中维生素的影响。结果表明:以湿基计,油炸处理后维生素E含量未发生显著变化,其他处理均使维生素E含量下降,花生中的烟酸在水煮处理之后保留率最低;以干基计,加热处理前后维生素E含量无显著变化,花生中的维生素B_(1)在油炸处理之后保留率最低。不同加热处理后花生中烟酸、维生素B_(1)和维生素B_(2)含量均有所下降。3种加热处理方法对花生中的维生素含量的影响各不相同,但花生处理前后维生素含量都很丰富,依然可以满足人体对维生素的需求。

Using peanut as raw material,the effects of heating treatment(boiling,cooking and frying)on vitamins in peanut were studied.The results showed that:on a wet basis,the vitamin E content did not change significantly after frying,other treatments all reduced the vitamin E content,and the niacin in peanuts had the lowest retention rate after boiling;on a dry basis,heat treatment was no significant change in vitamin E content before and after,and the vitamin B_(1) in peanuts had the lowest retention rate after frying.The contents of niacin,vitamin B_(1) and vitamin B_(2) in peanuts all decreased after different heating treatments.The three heat treatment methods have different effects on the vitamin content of peanuts,but the vitamin content of peanuts before and after treatment is very rich,which can still meet the human body’s demand for vitamins.