摘要
目的 了解家庭烹饪条件下铁锅、铝锅、不锈钢锅、不粘锅及无碘盐对蔬菜中VitaminC(VC)含量的影响。方法 用四种锅烹调经整理、洗切、称重后的蔬菜样品 ,严格控制加盐和其他烹饪条件 ,用 2 ,4-二硝基苯肼法测定样品中VC 含量。结果 大部分蔬菜经烹调后VC 含量减少 ;不粘锅保存率较高 ,铁锅、铝锅、不锈钢锅的保存率高低与蔬菜品种有关 ;先加盐较后加盐对蔬菜中VC 的损失大。
Objective To study the effect of cookers and salt on Vc content of vegetables in family cooking . The cookers included iron pots, aluminum pots, stainless pots and tefolon pots.Methods Above-mentioned four pots were used to cook vegetables which have been selected ,washed ,cut , weighted and salted under similar way and cooking time. The Vc contents of vegetables ,cooked and fresh,were measured by 2,4-dinitrophenylhydrazine.Results The content of Vc in most cooked vegetables dropped . Tefolon pots had higher preservation property of Vc than the other three pots which preserved Vc in different degrees according to different varieties of vegetables. More Vc loss was found if salt was added at earlier cooking time.Conclusion The results give advices to select ideal cookers and to add salt properly during cooking.
出处
《同济大学学报（医学版）》
CAS
2002年第3期210-212,共3页
Journal of Tongji University(Medical Science)
