不同烹调方式对蔬菜植物化学物及V_C的影响  

Effect of cooking on phytochemicals and V_C in vegetables

作　　者：王璐[1] 何洪巨[2] 何湘漪[1] 范志红[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]国家蔬菜工程技术研究中心,北京100097

出　　处：《食品工业科技》2014年第1期338-341,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划课题(2008BAD91B04-1);973项目(2007CB108803)

摘　　要：目的:研究不同家庭烹调方法对紫薯、西兰花和青辣椒中的花色苷、硫苷、辣椒素和V C的影响。方法:三种蔬菜经过微波、蒸制、焯制和油炒等烹调后,以pH示差法测定花色苷,以高效液相色谱法测定硫苷和辣椒素,以2,6-二氯靛酚滴定法测定V C。结果:保存V C效果:蒸制>微波蒸制,焯制>油炒>微波煮制;保存花色苷效果:蒸制>微波蒸制,且蒸制使花色苷增加;保存总硫苷效果:油炒>焯制>微波煮制;保存辣椒素效果:微波煮制>焯制>油炒。结论:若控制烹调时间不过长,蒸制是最适宜保存蔬菜植物化学物及维生素的烹调方法。Qbjective：To investigate the effect of different domestic cooking methods on anthocyanin, glucosinolates, capsaicin and Vc in purple sweet potato, broccoli and green pepper. Methods： Three kinds of vegetable were treated by microwave cooking,steaming,scalding and stir-frying.Then pH differential spectrophotometry was used to determine anthocyanin, HPLC to determine glucosinolates and capsaicin, and 2,6-dichlorophenol titrimetry to determine Vc.Results ：Steaming preserved Vc was better than Microwave-steaming,scalding was better than stir- frying,and stir-frying was better than microwave-boiling. Steaming preserved anthocyanin was better than Microwave-steaming as well.Stir-frying preserved glucosinolates was better than scalding,and microwave-boiling was the worst.Conversely, microwave-boiling preserved capcaisin was the best, and stir-frying was the worst. Conclusion：When cooking time was controlled shorter, steaming was the best cooking method for phytochemical and vitamins preservation in dark vegetables.

关 键 词：烹调 蔬菜 植物化学物 VC 

分 类 号：S201.4[农业科学—农业工程]