烹调方法对百薯1号茎尖营养成分的影响  

Influence of Cookery on the Nutrition of Baishu 1 Stem Tips

作　　者：高晗[1] 南海娟[1] 杨国堂[1] 欧行奇[1] 孔瑾[1] 

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《河南科技学院学报》2008年第4期46-48,共3页Journal of Henan Institute of Science and Technology(Natural Science Edition)

基　　金：河南省教育厅基金项目(2006550004)

摘　　要：采用油炒、漂烫和微波三种不同烹调方法对百薯茎尖进行处理,测定处理后的维生素C、总酸性物质及氨基态氮。结果表明,油炒和微波处理使百薯1号茎尖的总酸性物质含量增加,氨基态氮、维生素C含量降低;漂烫导致三者降低。Vitamin C,acid and amino-N of Baishu 1 stem tips treated by three different cookeries,frying,scalding and microwave cooking,were tested in this paper.The results indicated that frying or microwave cooking increased the content of acid and decreased that of amino N and Vitamin C;scalding decreased that of acid,amino N and Vitamin C.

关 键 词：烹调方法 百薯1号茎尖 营养成分 

分 类 号：R151[医药卫生—营养与食品卫生学]