中国食物与营养2012，Vol.18Issue(10)：85-88,4.
三种烹饪方式对蔬菜中维生素C含量的影响研究
Effects of Different Cooking Methods on Vitamin C in Vegetables
摘要
Abstract
[Objective] To compare the effects of 3 kinds of cooking methods on Vitamin C retention in 8 kinds of vegetables. [Method] We cooked 8 common vegetab|es separately with different cooking methods, the new cooking style (using stainless fry pan with lid) , simu- lation traditional cooking style (stainless fry pan without lid) and traditional cooking style (iron pot without lid), and no salt or spice was added except cooking oil and other cooking conditions were strictly controlled. We used the GB/TS009. 86--2003 2, 4-2 nitrobenazene hy- drazine method to determine the changes of Vitamin C content in 8 kinds of vegetables before and after cooking. [Result] The results showed that different cooking methods had an effect on Vitamin C loss, and statistically significant ( P 〈 0. 05 ) was found between the compare of fresh vegetables and cooked vegetables, the same trend ( P 〈 0. 05 ) was also found between new cooking style and the traditional one. While cooking the same vegetable, the new cooking style tended to deplete Vitamin C the least, and the preservation rate of 8 kinds of vege- tables were 58.52% , 73.21% , 85.14% , 68. 66% , 87. 17% , 82.78% , 44. 54% , 74. 91% respectively. On the contrary, traditional cooking style led to a maximum Vitamin C destruction, which the preservation rate were 29.26% , 61.91%, 52.58%, 38.53%, 43.58% , 59. 60% , 24. 66% , 40. 62% respectively. [Conclusion] Different cooking methods had different effect on vegetable Vitamin C loss during cooking, among them the new cooking style had the highest Vitamin C retention values.关键词
维生素C/烹饪方法/蔬菜Key words
Vitamin C/cooking method/vegetable分类
轻工纺织引用本文复制引用
葛声,冯晓慧,唐彦,孙娟,魏占英..三种烹饪方式对蔬菜中维生素C含量的影响研究[J].中国食物与营养,2012,18(10):85-88,4.基金项目
上海市卫生局科研课题资助项目 （）
