烹调方法对3种叶菜中类黄酮和类胡萝卜素的影响  

Effect of Cooking Treatments on Carotenoids and Total Flavonoid in Three Leafy Vegetables

作　　者：何湘漪[1] 何洪巨[2] 范志红[1] 王蓉[1] 王璐[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,北京100089

出　　处：《中国食品学报》2016年第7期276-282,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2008BAD91B04-1);国家重点基础研究发展计划项目(2007CB108803)

摘　　要：目的：研究不同烹调方法对3种十字花科叶菜中总黄酮和类胡萝卜素的影响。方法：对娃娃菜、芥蓝、芥菜进行不同时间的焯煮、微波、蒸制,检测其中的总黄酮和3种类胡萝卜素含量。结果：总黄酮含量在焯煮后剧烈下降至53.1%,微波处理后升高。β-胡萝卜素蒸后损失可忽略,蒸5 min后叶黄素保存率在84%~97%之间;煮5 min后β-胡萝卜素保存率为78%~100%,叶黄素为84%~87%,而微波处理5 min后β-胡萝卜素保存率为60%~64%,叶黄素为77%~89%。结论：蒸制处理的保存效果最好,而微波处理后虽类胡萝卜素损失较大,但对保存类黄酮成分有益。Objective： To study the effect of three domestic preparation methods on nutrient contents in three cruciferae leafy vegetables. Method： Determining the contents of carotenoids, flavonoids and minerals in baby Chinese cabbage, cabbage mustard and Chinese kale samples after blanching, microwaving and steaming treatments. Results： The flavonoid content of baby Chinese cabbage significant decreased 53.1% after blanching, but increased after microwaving.The loss of carotenoids was negligible after steaming while as large as almost 50% after microwaved for 5min. Conclusion： Steaming is the most recommended of the three cooking treatment. Blanching cause serious loss of flavonoids while microwaving reduced carotenoids content significantly.

关 键 词：烹调 叶菜 十字花科蔬菜 类黄酮 类胡萝卜素 

分 类 号：TS972.113[轻工技术与工程]