| 烹调方式及冷藏时间对葱蒜类蔬菜中VB1、VB2和VC含量的影响 |
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| 引用本文： | 刘辉,周瑞华,高尚,张爱娟,TANG Yong-mei,ZHANG Ai-juan.烹调方式及冷藏时间对葱蒜类蔬菜中VB1、VB2和VC含量的影响[J].中国蔬菜,2010,1(10):55-58. |
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| 作者姓名： | 刘辉 周瑞华 高尚 张爱娟 TANG Yong-mei ZHANG Ai-juan |
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| 作者单位： | 1.华北煤炭医学院预防医学系，河北唐山 063000；;2.四川大学轻纺与食品学院，四川成都 610065；;3.开滦医疗集团钱家营医院，河北唐山 063301 |
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| 摘 要： | 选取4种葱蒜类蔬菜，按常规烹调方式及烹调后两个冷藏时间段进行处理，采用国标法分别测
定新鲜样品、烹调后以及冷藏保存后VB1、VB2和VC含量，探讨不同烹调方式及冷藏时间对常见葱蒜类蔬菜中维生素（VB1、VB2和VC）含量的影响。结果表明：不同烹调方式对食物中3种维生素含量有不同程度的影响，其中炒影响最低，蒸影响最大；3种维生素在食物冷藏过程中均有不同程度的损失，且损失量随时间的延长而逐渐增大。
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| 关 键 词： | 烹调 冷藏 葱蒜类 VB1 VB2 VC |
| 收稿时间： | 2010-01-04; |
Effect of Different Cooking Method and Refrigeration Period on Contents of VB1,VB2,VC in Allium Vegetables |
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| LIU Hui,ZHOU Rui-hua,GAO Shang,NING Hong-zhen,TANG Yong-mei,ZHANG Ai-juan.Effect of Different Cooking Method and Refrigeration Period on Contents of VB1,VB2,VC in Allium Vegetables[J].China Vegetables,2010,1(10):55-58. |
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| Authors: | LIU Hui ZHOU Rui-hua GAO Shang NING Hong-zhen TANG Yong-mei ZHANG Ai-juan |
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| Institution: | 1.Department of Preventive Medicine, North China Coal Medical College, Tangshan 063000, Hebei, China;2.College of Light Industry, Textile and Food Engineering, Sichuan University, Chendu 610065, Sichuan, China；;3.Qianjiaying Hospital, Kailuan Group, Tangshan 063301, Hebei, China |
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| Abstract: | Four Allium vegetables were processed by common cooking methods and refrigeration in different time periods after cooking.VB1,VB2 and VC contents before and after cooking and refrigeration were measured by GB.The results indicated that different cooking methods could bring different effects on contents of 3 kinds of vitamins.Frying caused the smallest loss of vitamins and steaming had the biggest loss.3 kinds of vitamins had different degrees of loss during refrigeration.The longer the refrigerated period,t... |
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| Keywords: | Cooking Refrigeration Allium vegetable VB1 VB2 VC |
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