家庭烹饪时盐、醋对蔬菜中Vc含量的影响

[目的]了解盐和醋在家庭烹饪过程中对蔬菜中Vc含量的影响。[方法]用2,4-二硝基苯肼分光光度法测定Vc含量。[结果]同种新鲜蔬菜,盐和醋对其Vc含量有明显影响。加盐或醋煮后,牛心菜和冬瓜的Vc含量明显升高,茭菜和菠菜的Vc含量降低。加醋煮过后,青菜的Vc含量也降低。不加盐和醋煮后,冬瓜、菠菜熟菜的Vc含量低于汤,茭菜熟菜的Vc含量略高于汤。加盐煮后,菠菜、冬瓜熟菜的Vc含量低于汤,茭菜、牛心菜熟菜的Vc含量高于汤。加醋煮后,冬瓜和茭菜熟菜的Vc含量都低于汤。加或不加盐和醋煮后,青菜熟菜的Vc含量高于汤。[结论]该研究为家庭烹饪时合理使用盐和醋及认识各类熟菜和菜汤中的Vc含量提供了一定的参考依据。

Effects of Salt and Vinegar on Vc Content in Vegetables in Family Cooking

[Objective] The purpose of the study was to know about the effects of salt and vinegar on Vc content in vegetables in family cooking.[Method] The Vc content was determined by 2,4-dinitrophenylhydrazine spectrophotometry.[Result] As for the same vegetable,salt and vinegar had significant effects on Vc content.After cooking with salt or vinegar,the Vc content increased significantly in cabbage and wax gourd and reduced in Zizania caduciflora and spinach.After cooking with vinegar,the Vc content reduced in pakchoi.After cooking without salt and vinegar,the Vc contents in cooked wax gourd and spinach were lower than that in their soups and that in cooked Z.caduciflora was little higher than that in its soup.After cooking with salt,the Vc contents in cooked spinach and wax gourd were lower than that in their soups and that in cooked Z.caduciflora and cabbage were higher than that in their soups.After cooking with vinegar,the Vc contents in cooked wax gourd and Z.caduciflora were lower than that in their soups.No matter cooking with or without salt and vinegar,the Vc content in cooked pakchoi was higher than that in its soup.[Conclusion] The study provided some references for using salt and vinegar reasonably in family cooking and knowing Vc contents in various cooked vegetables and their soup.