烹调方式及贮藏条件对菠菜叶酸含量的影响

以菠菜为研究对象,采用高效液相色谱法,探讨烹调方式(蒸、炒、焯、煮、炖、烤、微波)及贮藏条件(常温、冷藏、冷冻)对菠菜叶酸含量的影响,试图建立菠菜色度与叶酸含量的关系模型,为叶酸的快速检测提供试验依据。结果表明,菠菜经烹调加工后,叶酸含量均有所下降,保存率随加工时间的增加而减小,其中焯和煮两种烹调方式对叶酸含量的影响最为显著,损失率分别为37%和56%,蒸对叶酸含量的影响不显著,损失率为9%。冷冻和冷藏能有效保存菠菜中的叶酸,损失率均在25%以下。菠菜色度与叶酸含量存在一定相关性,有建立相关系数更高、适用范围更广的关系模型的可能。综上所述,菠菜加工提倡低温保存,并多采用蒸、烤、微波等不以水为加热介质的烹调方式。

Influence of Cooking Methods and Storage Conditions

The aim of the present study was to determine the effect of cooking methods (steaming, sauting, scalding, boiling, braising, baking and microwaving) and storage conditions (room temperature, cold storage and freezing) on the folic acid content of spinach. The relational model between spinach chromaticity and folic acid content was tried to be set up to provide experimental reference for rapid detection of folic acid. The results showed that folic acid content in cooked spinach declined, the save rate of folic acid also decreased with the increase of the processing time, the effects of scalding and boiling on folic acid content of spinach were the most significant, loss rates were 37% and 56%, respectively. However, the effect of steaming on folic acid content was not significant, and the loss rate was 9%. Freezing and cold storage could keep folic acid in spinach effectively, the loss rate were below 25%. It was possible to establish a relationship model with higher correlation coefficient and wider range of application because a correlation between spinach chromaticity and folic acid content was found. In conclusion, spinach should be preserved at low temperature and processed by steaming, baking and microwaving methods without water as a heating medium, which may maintain high save rates of folic acid.