不同处理对番茄营养品质及毒死蜱残留量的影响  

Effect of Treatment on Nutritional Quality and Chlorpyrifos Residues of Tomato

作　　者：王耘[1] 郝振萍[1] 李海玲[1] 

机构地区：[1]金陵科技学院园艺学院,江苏南京210038

出　　处：《金陵科技学院学报》2016年第3期72-75,共4页Journal of Jinling Institute of Technology

基　　金：江苏省高校自然科学基金(14KJB210004);金陵科技学院博士科研启动基金(jit-b-201518)

摘　　要：研究水煮、醋浸渍和油炒3种方法对番茄营养品质的影响和对毒死蜱的去除效率,为提高人们的饮食质量提供依据。结果表明:番茄经不同处理后Vc和番茄红素品质指标变化不同,长时间的处理后营养物质都有部分损失,且随着烹饪时间的延长和温度的上升损失程度逐渐升高。但是短时间的醋浸渍不仅对Vc有保护作用而且可以促进番茄红素的释放,在醋浸渍10 min时营养品质最高,此时对毒死蜱的去除率为11.3%,而油炒3min时对于毒死蜱的去除率可达91.4%。This paper studies the influence of different treatments and time on nutritional quality and chlorpyrifos residues.Tomatoes are treated by three methods, namely, vinegar soa- king, boiling and frying, to compare the changes with the different time of nutritional quality and chlorpyrifos content.Generally the results show that Vc and lycopene content changes dif- ferently after being treated.And with the longer cooking time and higher temperature, the nu- tritional quality is increasingly reduced.The Vc in tomatoes get the effective protection and ly- copene dissolves with the process of vinegar soaking over 10 minutes, meanwhile, the amount of chlorpyrifos is reduced by 11.3 %.The chlorpyrifos is reduced by 91.4% in the process of frying over 3 minutes.

关 键 词：番茄 VC 番茄红素 毒死蜱 醋浸渍 水煮 油炒 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]