摘要
研究了浙江省常见的12种蔬菜经微波烹调后阻断N-亚硝胺的形成情况。在体外模拟人体胃液的条件下,测定新鲜蔬菜、无盐无油、低盐低油及高盐高油微波烹调后蔬菜对N-亚硝胺的合成阻断率、对亚硝酸盐的清除率,并进行比较。结果表明,在无盐无油条件下蔬菜经微波烹调后,对N-亚硝胺合成阻断率、对亚硝酸清除率明显提高;低盐低油、高盐高油下蔬菜经微波烹调后,阻断率、清除率明显下降,其中,茄子、苦瓜和芹菜有促进亚硝胺形成的趋势;除胡萝卜、芦蒿外,其余蔬菜加盐、油烹调对N-亚硝胺的阻断低于新鲜蔬菜。微波烹调蔬菜有利于阻断N-亚硝胺的形成,但应尽可能不加或少加盐、油。
Disconnecting the formation of nitrosodimethylamin for twelve kinds of vegetables in Zhejiang province when heated by microwave was studied in this paper. By simulation of Gastrin out of body, to measure and compare the disconnecting rate for the nitrosodimethylamin formation and scavenging rate for nitrite for fresh vegetable under circumstance of microwave cooking without oil and salt, microwave cooking with little oil and salt and microwave cooking with much oil and salt. By microwave cooking without oil and salt, the disconnecting rate for the nitrosodimethylamin formation and scavenging rate for nitrite rises apparently, and lower greatly for microwave cooking with little oil and salt or microwave cooking with much oil and salt. Among these, aubergine, balsam pear and celery are found to favor the formation of nitrosodimethylamin. The vegetables except of carrot and luhao exhibit a lower disconnecting for nitrosodimethylamin than the fresh vegetables. Microwave cooking favors to disconnect the formation of nitrosodimethylamin and microwave cooking without or with little oil and salt can achieve are recommended to achive better results.
出处
《中国食品学报》
EI
CAS
CSCD
2008年第3期57-61,共5页
Journal of Chinese Institute Of Food Science and Technology
关键词
蔬菜
微波烹调
N-亚硝胺
阻断
Vegetables Microwave cooking Nitrosodimethylamin Disconnecting
