烹调工艺对菜肴营养成分的影响

[目的]研究烹调工艺对菜品营养成分的影响,为进行膳食营养评价提供参考。[方法]选择常用的5种瓜类蔬菜,以炒、炖、焯、炸4种方法进行烹调,测定烹调前后的营养成分,计算相应的损失率。[结果]不同烹调方法处理后蔬菜中营养成分的损失程度差异很大。其中,炖对营养成分的破坏程度最小,而焯和炸对营养成分的破坏最大。[结论]用未烹制的蔬菜原料的营养素含量估算居民膳食营养素摄入量通常会造成高估现象,建议逐步建立我国常见食物(尤其是蔬菜)的营养素烹调保留量数据库,以科学合理地评价膳食营养的摄入量。

Effects of Cooking Craft on the Nutritional Components of Dishes

[Objective] Effects of cooking craft on the nutritional components of dishes were studied,which offered reference for evaluating the nutrients of food.[Method] 5 kinds of common used melons and vegetables were selected and cooked by stir-fry,braise,scald and fry.Nutritional components before and after cooking were detected,and corresponding loss rate was calculated.[Result] The nutritional component loss of vegetable had great differences under different cooking treatments.Among them,braise had the minimum destructive to the nutritional components,while scald and fry showed the maximum destructive.[Conclusion] The estimation result of dietary nutrients intake in food was higher when calculated by fresh vegetable,therefore,it was suggested that the database of nutrients retention after cooking in common food(especially vegetable) should be established,which could estimate the dietary nutrients intake scientifically and rationally.