不同烹调方法及冷冻贮藏对食物中硒含量的影响  

The Effect of Cooking and Cold Storage on Selenium Content in Foods

作　　者：李向荣[1] 方晓[1] 胡丽燕[2] 

机构地区：[1]浙江大学医学院,杭州310031 [2]杭州武警医院,310002

出　　处：《食品科技》2002年第1期68-69,共2页Food Science and Technology

摘　　要：研究了不同烹调方法及冷藏对食物中硒含量的影响,结果表明,热烫、炖煮等不同处理均能引起蔬菜、菌藻类及肉类样品中硒含量的损失,其平均损失率为9.87%～28.7%。在-25℃冷藏一个月后,硒损失率为4.34%～12.2%。结论:不同烹调方法及冷藏能引起食物中硒含量的损失,损失程度:炖煮>热烫>冷藏,蔬菜类>菌藻类>肉类。The Effects of cooking and cold storage on the selenium in Vegetables, algae and meats were studied.The results showed that there was different lose rate of selenium contents from Vegetables, algae and meats by blanching and stewing. The lossing rate of selenium was 9.87%～28.58%.When they were frogen in -25℃ for one month,the losing rate of them was 4.34%～12.24%.Its conluded that cooking and cold storage can cause the loses of selenium contents in foods.Its lolling order is stewing>blanching>cold storage,Veagetables>algae>meats.

关 键 词：烹调方法 冷藏 食物 硒含量 营养 损失 

分 类 号：R151.3[医药卫生—营养与食品卫生学] R151.4[医药卫生—公共卫生与预防医学]