【2017年整理】烹调方式对菠菜、芥蓝中维生素C、维生素K和类胡萝卜素的影响0428.docVIP

烹调方式对菠菜、中维生素维生素1和类胡萝卜的影响 ，，王璐 农业大学与营养工程学院，北京 摘要：目的：、水焯两种少油烹调法和芥蓝中部分营养的。方法：经不同时间点烹调后，测定其维生素α-胡萝卜素、β-胡萝卜素和叶黄素含量。结果：和的烹调损失低于，而维生素汽蒸烹调更佳结论：时烹调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， Effects of Cooking on Ascorbic acid、Vitamin K and Carotenoid in Spinach and Chinese Kale LAN Xiao-fang, FAN Zhi-hong, WANG Lu, ( College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China) Abstract: Object: 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. Keywords: cooking; spinach; kale; vitamin; carotenoids 蔬菜是饮食中不可缺少的一部分，能提供人体必需的维生素、矿物质、膳食纤维，含有多种植物生物活性成分[]。流行病学证据显示的风险[]增加能降低糖尿病发病风险]。 Spinacia oleracea L.）和芥蓝Brassica alboglabra Bailey）是常见的两种深色绿叶蔬菜的代表 维生素C是水溶性维生素的代表烹调中极易损失。[]主要存在于天然绿色植物中，且绿色越深的菜叶中含量越高[]。维生素K1在机体内转化为维生素K2后，在维持机体骨骼健康、维护心血管健康以及抑制癌细胞增殖等方面都有重要作用[]。绿叶菜也是类胡萝卜素的重要来源，叶黄素对预防心血管疾病和延缓视网膜衰老[]方面均有重要价值。 目前国内外罕有深绿叶菜蒸制烹调营养素保存率的相关报道，而焯煮方法时采用不同时间梯度进行烹调处理的实验也较为少见。本实验以菠菜和芥蓝为原料选择水焯典型的低油烹调烹调方式时间对维生素维生素和类胡萝卜素的影响 1 材料与方法 1.1 材料与试剂 实验材料：菠菜（Spinacia oleracea L.）品种为尖叶种，芥蓝（Brassica alboglabra Bailey）品种为柳叶早芥蓝，实验当天购于北京金五星菜市场。 试剂：K1（纯度＞98%）、α-胡萝卜素（纯度＞95%）、β-胡萝卜素（纯度＞97%）、叶黄素（纯度＞99%），igma公司；2,6-二氯靛酚钠、草酸、丙酮、石油醚（30℃-60℃）、无水硫酸钠、氧化铝、无水乙醚、乙醇、氯仿，北京化工厂北京化工厂 1.2 主要仪器与设备 电磁炉EH202B美的公司；电蒸锅HD9120荷兰飞利浦公司；不