不同烹饪方式对4种蔬菜中抗氧化成分的影响

本文通过分光光度法测定蔬菜经过不同烹饪方式处理后的总黄酮、总多酚及亚硝酸盐含量,并考察不同储存条件对蔬菜亚硝酸盐含量的影响。结果表明,蔬菜经高温烹饪后,黄酮类物质的含量普遍有所增加,油炒后增加最显著,而多酚类物质和亚硝酸盐含量均下降,焯制后下降最多,叶菜因其组织结构相对松散,烹饪处理对其影响最显著。

Effects of Different Ways of Cooking Vegetables in the Four Antioxidants

In this paper, the total lfavonoids through different cooking vegetables after treatment, and the total polyphenol content of nitrite by spectrophotometry, and investigate the effect of different storage conditions on the nitrite content of vegetables. The results showed that, after a high temperature cooking vegetables, the content of flavonoids in general has increased, most significant increase after frying, but polyphenols and nitrite content decreased, the largest decline after Zhuo system, because of its leafy tissue structure is relatively loose, cooking process of its most signiifcant impact.