传统烹调与微波烹调对蔬菜中维生素C的影响  

The effect of traditional and microwave cooking on vitamin C in vegetables

作　　者：马洪波[1] 张娜[2] 张岚[1] 

机构地区：[1]吉林医药学院营养教研室,吉林吉林132013 [2]哈尔滨医科大学营养教研室,黑龙江哈尔滨150086

出　　处：《吉林医药学院学报》2010年第3期137-140,共4页Journal of Jilin Medical University

摘　　要：目的分析传统烹调与微波烹调对蔬菜中维生素C(VC)的影响,寻找最大限度保留蔬菜中VC的烹调方法。方法 3种蔬菜(黄瓜、西红柿和蒲公英)在漂烫、微波加热、油炒、微波油炒烹调方式下,采用2,4-二硝基苯肼法测定处理后的蔬菜中的VC的含量,并与空白处理后VC的含量进行比较分析。结果和对照组相比,其余4种烹调方式中蔬菜中VC均有损失。而油炒与微波油炒相比,微波油炒损失率更大;漂烫和微波加热相比,漂烫损失率较大。结论相对于普通烹调方式,微波烹调更能较好的保存蔬菜中的VC。Objective To analyze the effect of traditional cooking and microwave cooking on vitamin C in vegetables to find out the best cooking way which can reserve vitamin C in vegetables to the maximum.Methods The content of vitamin C measured in 2,4-dinitrophenylhydrszine(2,4-DNPH)in 3 Vegetables(cucumber,tomato and dandelion) was compared after being blanched,heated by microwave,fried and fried by microwave to that in the control group.Results Compared to the control group,the content of vitamin C in all the above cooking reduced in different degree,the reduction caused by frying by microwave was greater than that caused by blanching,and the reduction caused by blanching was greater than that caused by heating by microwave.Conclusion Compared to ordinary way of cooking,microwave cooking could preserve vitamins C better in vegetables.

关 键 词：传统烹调 微波烹调 蔬菜 维生素C 

分 类 号：R151[医药卫生—营养与食品卫生学]