面食烹调对维生素B族的影响  

Effects of cooking methods on the VitBco contents of cooked wheaten food.

作　　者：郝丽萍[1] 何燕[1] 姜泽春 虎凤仙[1] 朱清华[1] 

机构地区：[1]同济医科大学营养与食品卫生学教研室

出　　处：《华中医学杂志》2000年第3期119-120,共2页Central China Medical Journal

摘　　要：目的　研究烹调对面食维生素 B族含量的影响。方法　标准面粉经不同烹调方法制成样品后测定其维生素 B族含量。结果　面粉经不同发酵方式制成馒头后 ,Vit B1 、Vit B6 含量分别降低 10 .85 %～ 2 1.0 2 %与 5 .85 %～ 11.5 3%;而 Vit B2含量增加 14.70 %～ 38.2 4%,烟酸含量增加 35 .2 0 %～ 116 .2 0 %。水煮面条、烙饼、油条的 Vit B1 损失分别为 19.6 0 %、3.39%、6 4.75 %;Vit B2 损失分别为 2 .94%、14.71%、6 9.12 %;油炸麻花 Vit B1 损失为 92 .2 0 %。结论　不同烹调方法对面食维生素 B族含量影响较大。Objective To study the effects of different cooking methods on the VitBco contents of the cooked wheaten food.Methods The VitBco contents of the samples were determined after the standard wheat flour was made into samples with different methods.Results VitB 1 and VitB 6 were reduced by 10 85% to 21 02% and 5 85% to 11 53% respectively during different fermentation,but VitB 2 and nicotinic acid were increased by 14 70% to 38 42% and 35 20% to 116 20% respectively.In spaghetti noodles,a kind of pancake and twisted wheat frictters,the contents of VitB 1 and VitB 2 were lost.VitB 1 was lost 19 60%,3 39% and 64 75% respectively,and VitB 2 was lost 2 94%,14 71% and 69 12% respectively.In fired dough twist,the content of VitB 1 was lost 92 90%.Conclusion The VitBco contents of the cooked wheaten food were affec ted largely by different cooking methods.

关 键 词：烹调 发酵 标准面粉 烟酸 维生素B族 

分 类 号：R151.4[医药卫生—营养与食品卫生学]