烹调对常见蔬菜抗氧化活性与成分的影响  

Effect of Different Cooking Methods on the Antioxidant Capacity and Related Antioxidant of Common Vegetables

作　　者：陈玉霞[1] 郭长江[1] 杨继军[1] 韦京豫[1] 吴健全[1] 

机构地区：[1]卫生学环境医学研究所

出　　处：《食品与生物技术学报》2008年第3期50-56,共7页Journal of Food Science and Biotechnology

摘　　要：对常见的21种蔬菜,以爆炒、炖煮、微波3种烹调方法处理,采用相关方法测定比较其烹调前后的抗氧化活性,以及VC、总多酚及总类黄酮含量,比较不同烹调方法对蔬菜抗氧化活性及相关物质含量的影响,为评价人群实际抗氧化物质摄入量及相关研究提供参考。结果表明:炖煮导致蔬菜抗氧化活性及相关物质损失较多,微波及爆炒损失较少,且有部分指标出现了增加现象。Twenty-one common vegetables obtained from local market were cooked by frying, boiling and microwaving, respectively, then the antioxidant capacity, vitamin C, total polyphenol and total flavonoid content of vegetables before and after cooking were determined to investigate the effect of different cooking methods on the antioxidant capacity and related antioxidants of vegetables, so to provide reference for peoples＇ intake of antioxidant and related researches. The result showed that the antioxidant capacity and related antioxidant lost during the boiling was much more than that of frying and microwave method. Furthermore, there were some parameters increased after cooking.

关 键 词：烹调 蔬菜 抗氧化活性 

分 类 号：TS971[轻工技术与工程]