| 不同烹调方法对常见香料蔬菜抗氧化能力的影响 |
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| 引用本文： | 杨瑞丽,李美英,黄雅诗,陆俊丰,高歌.不同烹调方法对常见香料蔬菜抗氧化能力的影响[J].广东农业科学,2011,38(4):109-110,113. |
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| 作者姓名： | 杨瑞丽 李美英 黄雅诗 陆俊丰 高歌 |
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| 作者单位： | 华南农业大学食品学院/广东省食品质量安全重点实验室,广东广州,510642 |
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| 基金项目： | 华南农业大学校长基金(2008K037) |
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| 摘 要： | 对常见的10种香料蔬菜,以微波、蒸、煮3种烹调方法处理,采用FRAP(Ferricion reducing antioxidant power)法测定其烹调前后的抗氧化活性,比较不同烹调方法和烹调时间对蔬菜抗氧化活性的影响,为居民日常生活中合理使用香料蔬菜提供参考。结果表明,烹调处理香料蔬菜的抗氧化活性依据烹调方法、烹调时间以及品种的不同而产生不同的变化。微波处理能普遍提高除大蒜和红尖椒外其他香料蔬菜的抗氧化活性;蒸处理后大部分香料蔬菜中抗氧化活性亦有所提高;煮则普遍使香料蔬菜中抗氧化活性下降。
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| 关 键 词： | 烹调 香料蔬菜 抗氧化活性 |
Effect of different cooking methods on the antioxidant activity of common spicy vegetables |
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| YANG Rui-li,LI Mei-ying,HUANG Ya-shi,LU Jun-feng,GAO Ge.Effect of different cooking methods on the antioxidant activity of common spicy vegetables[J].Guangdong Agricultural Sciences,2011,38(4):109-110,113. |
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| Authors: | YANG Rui-li LI Mei-ying HUANG Ya-shi LU Jun-feng GAO Ge |
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| Institution: | YANG Rui-li,LI Mei-ying,HUANG Ya-shi,LU Jun-feng,GAO Ge(College of Food Science/Key Laboratory of Food Quality and Safety of Guangdong Province,South China Agricultural University,Guangzhou 510642,China) |
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| Abstract: | Effects of different cooking methods on the antioxidant activity of common spicy vegetables were studied.Ten common spicy vegetables were cooked by microwaving,steaming and boiling,respectively,then the antioxidant activity of vegetables before and after cooking were determined by FARP(Ferricion reducing antioxidant power).The result showed that the antioxidant activity in the same spicy vegetable changed depending on cooking method,time,and the type of vegetable.Microwave caused a significant increase in a... |
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| Keywords: | cooking spicy vegetables antioxidant capacity |
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