Effect of different cooking methods on the content of vitamins and true retention in selected vegetables
Effect of different cooking methods on the content of vitamins and true retention in selected vegetables
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DOI：
10.1007/s10068-017-0281-1
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发表时间：
2018-04-01
影响因子：
2.9
通讯作者：
Sung, Jeehye
中科院分区：
文献类型：
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作者：
Lee, Seongeung;Choi, Youngmin;Sung, Jeehye
本研究考察了焯水、水煮、微波和蒸煮等不同烹调方法对蔬菜中维生素含量的影响。用熟样品的重量与原样品的重量之比表示的产率来估计真正的保留率。所有煮熟的样品中维生素C的保留率为0.0 ~ 91.1%。一般来说，微波后维生素C的保留率较高，而煮沸后的保留率最低。煮熟的蔬菜偶尔比新鲜的蔬菜含有更高的脂溶性维生素，包括α -生育酚和β -胡萝卜素，但这取决于蔬菜的类型。微波蒸煮对雏菊和锦葵中维生素K的损失最大；相反，菠菜和甜菜中维生素K的损失最少。烹饪可能会导致维生素含量的变化，但这取决于蔬菜和烹饪过程。
This study evaluated the effect of different cooking methods including blanching, boiling, microwaving and steaming on the content of vitamins in vegetables. True retention was estimated using the yield expressed as a ratio of the weight of the cooked sample to the weight of the raw sample. The retention of vitamin C ranged from 0.0 to 91.1% for all cooked samples. Generally, higher retention of vitamin C was observed after microwaving with the lowest retention recorded after boiling. Cooked vegetables were occasionally higher contents of fat-soluble vitamins, including alpha-tocopherol and beta-carotene, than that of their fresh counterparts, but it depends on the type of vegetables. Microwave cooking caused the greatest loss of vitamin K in crown daisy and mallow; in contrast, it caused the least loss of vitamin K in spinach and chard. Cooking may cause changes to the contents of vitamins, but it depends on vegetables and cooking processes.