| 摘要: |
| 采用化学测定方法对汽蒸和水焯处理不同时间的菠菜和芥蓝中的维生素C、维生素K1和α-胡萝卜素、β-胡萝卜素和叶黄素含量进行研究。结果表明：1）维生素K1和叶黄素的烹调损失低于10%；2）维生素C在水焯处理后损失较大，在菠菜和芥蓝中的保存率分别为41.6%和61.7%；3）各营养素保存率均以汽蒸烹调更佳。短时汽蒸烹调处理时，无论脂溶性还是水溶性营养素保存率均较高，适宜作为绿叶蔬菜的少油烹调方法。 |
| 关键词: 烹调 菠菜 芥蓝 维生素 类胡萝卜素 |
| DOI：10.11841/j.issn.1007-4333.2017.12.14 |
| 投稿时间：2016-11-29 |
| 基金项目:北京市科学技术委员会、首都食品质量安全保障项目（Z151100001215016） |
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| Effects of different cooking methods on ascorbic acid,vitamin K1 and carotenoid in spinach and Chinese kale |
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LAN Xiaofang, WANG Lu, FAN Zhihong
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| (College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) |
| Abstract: |
| The effects of steaming and blanching on retention of several nutrient components in spinach and Chinese kale were investigated.Ascorbic acid,vitamin K1,as well as three carotenoids including lutein, β-carotene and α-carotene contents in samples subjected to steaming and blanching treatment of a series of duration were determined.While only less than 10 percent decrease of both vitamin K1 and lutein was observed in two treatments.The retention of ascorbic acid dramatically dropped after blanching,which were 41.6% in spinach and 61.7% in kale.Steaming treatment displayed advantages over blanching treatment in terms of all three nutrients.Both water-soluble and fat-soluble nutrients were well preserved with short-time steaming treatment,which was recommended as a low-fat preparation procedure for green leafy vegetables. |
| Key words: cooking spinach kale vitamin carotenoid |
