烹饪对十字花科蔬菜抗氧化活性的影响  

Impacts of Cooking Method on the Antioxidant Activity of Cruciferous Vegetables

作　　者：周晗 眭红卫[1] ZhouHan, Sui Hongwei(Wuhan Business University, Wuhan430056, Chin)

机构地区：[1]武汉商学院,湖北武汉430056

出　　处：《现代食品》2018年第15期136-139,144,共5页Modern Food

基　　金：2017年湖北省高等学校省级教学研究项目(编号:2017458)

摘　　要：选取小白菜、大白菜、包心白菜、白菜薹和西兰花共5种十字花科蔬菜为试验对象,比较研究了5种蔬菜生样的抗氧化活性及经炒制、焯制、蒸制和微波烹制后抗氧化活性的变化情况。结果表明,十字花科蔬菜之间的抗氧化活性存在着显著差异,5种蔬菜中小白菜的综合抗氧化活性最强,而白菜薹对Fe^(3+)还原能力最强(P<0.05);烹饪加工对十字花科蔬菜的抗氧化活性会产生影响,其影响程度和规律与烹饪方式有关;蔬菜经微波烹饪后,其对DPPH自由基的清除力明显增强(P<0.05),对Fe^(3+)还原能力也略有提高,表明微波烹饪可提高蔬菜的抗氧化活性;经蒸制、焯制后,蔬菜的抗氧化活性明显降低(P<0.05);相对于蒸制和焯制而言,炒制对蔬菜抗氧化活性的破坏较小。Five kinds of cruciferous vegetables were used as experimental materials. A Comparative study was made on the antioxidant activity of the vegetables before and after being cooked by different cooking methods. It showed that the antioxidant capacities of the cruciferous vegetables varied substantially（ P〈0.05）. Also, the antioxidant capacities of the vegetables could be influenced by different cooking methods in different degree. The antioxidant activity of cruciferous vegetables became stronger after the vegetables being cooked by microwave. Steaming and blanching process led to significant reduction of the antioxidant activity. The antioxidant activity did not show significant differences after the vegetables being stir-fried.

关 键 词：十字花科 蔬菜 烹饪 抗氧化活性 DPPH法 FRAP法 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]