添加油和盐对芥蓝和菠菜烹调后抗氧化能力和感官接受度的影响  

Impact of oil and salt on the anti-oxidant capacity and sensory acceptance of cooked Chinese kale and spinach

作　　者：朱瑞欣 郑飞飞[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

出　　处：《中国农业大学学报》2018年第2期64-71,共8页Journal of China Agricultural University

基　　金：北京市科学技术委员会首都食品质量安全保障项目(Z151100001215016)

摘　　要：探索烹调中添加油和盐对绿叶菜的抗氧化能力、感官接受度以及二者间相关性的影响。以芥蓝和菠菜为试验材料,测定在油煮烹调中添加不同量的油、盐对水溶性抗氧化物质和ORAC、DPPH和FRAP3种抗氧化能力指标的影响,同时评定蔬菜样品的感官接受度。结果表明,油的添加对2种蔬菜中总多酚的保存有不利影响,而对总单宁的保存有利,对总黄酮含量的影响不显著;各抗氧化物质随盐添加量的增加无一致性变化。每100g蔬菜添加0.5g盐和2.5g油的处理组抗氧化成分和抗氧化能力保存效果较好,符合少油少盐要求,且感官评价试验表明该处理条件下感官接受度良好。The aim of this study was to investigate the impact of oil and salt on the anti-oxidant capacity,sensory acceptance and the relationship between these indicators of green leafy vegetables.The water-soluble antioxidants and 3 anti-oxidant capacity indices,namely ORAC,DPPH and FRAP,were measured for Chinese kale and spinach during the cooking process by added different levels of oil and salt.The sensory acceptance of vegetable samples was also evaluated.The results showed that oil had an adverse impact on the retention of total phenols and beneficial effect on total tannin,while salt didn＇t have the same effect.When adding 0.5 g of salt and 2.5 g of oil to 100 g of vegetables,the antioxidants and anti-oxidant capacity were best preserved.Moreover,this cooking method was most acceptable and met the dietary pattern of less fat and salt.

关 键 词：家庭烹调 芥蓝 菠菜 抗氧化能力 感官评价 

分 类 号：R151.3[医药卫生—营养与食品卫生学]