添加油盐对芥蓝和菠菜烹调后抗氧化能力和感官接受度的影响
投稿时间:2017-03-08  修订日期:2017-03-08  点此下载全文
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作者单位E-mail
朱瑞欣 北京市海淀区清华东路17号中国农业大学东校区 zhuruixin07@126.com 
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)
中文摘要:为探索烹调中油的添加对绿叶菜的抗氧化性保存、感官接受度以及二者间联系的影响,以芥蓝和菠菜为实验材料,测定在烹调中添加不同量的油、盐后水溶性抗氧化物质和ORAC、DPPH和FRAP三种抗氧化能力指标的保存效果,同时评定蔬菜样品的感官接受性。结果表明,盐的添加对抗氧化物质的保存有不利影响,而油的添加对其无显著影响。添加0.5g盐和2.5g油的处理组抗氧化成分和抗氧化能力保存效果较好,且符合少油少盐要求,且感官实验表明该处理条件下口感接受度良好。
中文关键词:家庭烹调  芥蓝  菠菜  抗氧化能力  感官评价
 
Impact of oil and salt on anti-oxidant capacity retention and sensory acceptance of cooked Chinese kale and spinach
Abstract:Oil and salt may have impact on anti-oxidant capacity retention, sensory acceptance green and the relationship between these indicators of green leafy vegetables. The water-soluble antioxidants and 3 anti-oxidant capacity indices, namely ORAC, DPPH and FRAP, were measured for Chinese kale and spinach during the cooking process by added different levels of oil and salt. The sensory acceptance of vegetable samples was also evaluated. The results showed that salt had an adverse impact on the retention of antioxidants, while oil had no significant effect. When adding 0.5 gram of salt and 2.5 gram of oil to vegetables, the antioxidants and anti-oxidant capacity preserved best. Moreover this cooking method was most acceptable and met the dietary pattern of less fat and salt.
keywords:domestic preparation  Chinese kale  spinach  anti-oxidation capacity  sensory evaluation
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