烹调对蔬菜中总多酚和总黄酮含量的影响  

Effects of cooking on content of total polyphenols and flavonoids in vegetables

作　　者：程爱青 尉万聪[2] 扎巴土多 穆再排尔江 薛照辉[1] CHENG Aiqing;YU Wancong;Zhabatuduo;Muzaipaierjiang;XUE Zhaohui(School of Chemical Engineering and Technology, Tianjin University, Tianjin 300350, China;Medical Plant Laboratory, Tianjin Research Center of Agricultural Biotechnology, Tianjin 300381, China)

机构地区：[1]天津大学化工学院,天津300350 [2]天津市农业生物技术研究中心,天津300381

出　　处：《湖南农业大学学报（自然科学版）》2017年第1期87-91,共5页Journal of Hunan Agricultural University(Natural Sciences)

基　　金：国家自然科学基金项目(31271979;31571825;31201245);天津市自然科学基金项目(15JCYBJC30100)

摘　　要：以洋葱、芹菜、韭菜、菠菜、卷心菜和番茄为材料,采用福林酚试剂法和铝离子显色法分别测定经爆炒、焯、煮、微波4种方式处理后不同蔬菜中的总多酚及总黄酮含量,并以转移率、保存率和损失率为评价指标进行综合考察。结果显示:煮处理后,蔬菜中总多酚和总黄酮的含量明显下降,番茄中总多酚损失率高达42.14%,韭菜和菠菜的总黄酮损失率均超过40%;微波和焯处理后,蔬菜中多酚和黄酮向汤中的转移量较多,其中,微波处理后黄酮的转移率均超过35%;爆炒后蔬菜中的总多酚保存率相对较高,洋葱、韭菜、菠菜中总多酚损失率均低于10%。热烹调处理使蔬菜中部分黄酮和多酚发生降解,爆炒处理能最大限度地保留蔬菜中的多酚和黄酮。To investigate the effect of various cooking methods on content of total polyphenol and flavonoids invegetables,six kinds of vegetables,onion,celery,leek,spinach,cabbage and tomato,were respectively cooked by waysof quick–frying,blanching,boiling and microwave cooking.The total polyphenol content was determined by folinciocalteumethod and total flavonoids by aluminum chloride chromogenic method.Indicators of the reserving rate,transferring rate and actual loss rate were employed to discuss the effect of different of cooking methods on polyphenolsand flavonoids content.Results showed that the content of total polyphenols and flavonoids in vegetables decreasedobviously with boiling,polyphenols loss in tomato was about42.14%,and flavonoids loss in leek and in spinach wereboth above40%.Polyphenols and flavonoids were partly transferred to soup after microwave cooking and blanch,thetransferring rate of flavonoids were above35%.The reserving rate of polyphenol remained high with quick–frying,therewere less than10%of polyphenols loss in onion,leek and spinach.Total polyphenols and flavonoids were declined afterheat cooking,which might make them decomposed under high temperature.Polyphenols and flavonoids in vegetablescould be kept to their maximum by quick–frying amongst the four approaches.

关 键 词：蔬菜 烹调方式 总多酚 总黄酮 损失率 保存率 转移率 

分 类 号：Q946.8[生物学—植物学]