烹调方式对菠菜、芥蓝中维生素C、维生素K1和类胡萝卜素的影响

Effects of Cooking on Ascorbic acid、Vitamin K and Carotenoid in Spinach and Chinese Kale

关键词:  烹调，菠菜，芥蓝，维生素，类胡萝卜素

Key words:  cooking  spinach  kale  vitamin  carotenoids

摘要:

目的：研究汽蒸、水焯两种少油烹调法对菠菜和芥蓝中部分营养相关成分含量的影响。方法：蔬菜经不同时间点汽蒸和水焯烹调处理后，测定其维生素C、维生素K1和α-胡萝卜素、β-胡萝卜素和叶黄素含量。结果：维生素K1和叶黄素的烹调损失低于10%，而维生素C在水焯处理后损失较大，各营养素保存率均以汽蒸烹调更佳。结论：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。

Abstract:

The influence of steaming and blanching on retention of several health related components in spinach and Chinese kale were investigated. Method: Asorbic acid, vitamin K1, as well as three carotenoids including lutein, β-carotene and α-carotene contents in samples of different steaming and blanching treatments were determined. Result: While only a less than 10 percent decrease of both Vitamin K and lutein was observed in all treatments, the retention of ascorbic acid dramatically dropped after blanching. Steaming demonstrated advantage over blanching treatment in terms of all three nutrients. Conclusion: Both water-soluble and fat-soluble nutrients were well preserved with the short-time steaming treatments, which could be recommended as a low-fat preparation procedure for green leafy vegetables.