不同初加工方式对绿叶蔬菜营养物质的影响
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摘要
本文通过DPPH法、分光光度测定法测定绿叶蔬菜经过不同初加工方式处理之后的抗氧化值、维生素C浓度以及叶绿素含量。结果表明,绿叶蔬菜在经过沸水焯制后,比未加热处理的样品的叶绿素含量更高,而维生素C和抗氧化值则因为受热被严重破坏,经过沸水焯制后的绿叶蔬菜其维生素C含量及抗氧化值远低于未加热处理的蔬菜。
The effects of different initial processes on green-leafy vegetables are studied by measuring and comparing the total antioxidant value, the concentration of vitamin C and the chlorophyll contents of the vegetables after being processed. The DPPH radicalscavening and spectrophotometry is adopt in the measure. The results indicate that chlorophyll contents are higher in green leafy vegetables after be put in boiling water for a short time than those unheated vegetables, while vitamin C and antioxidant value were destroyed heavily and were much lower than those unheated vegetables.
The effects of different initial processes on green-leafy vegetables are studied by measuring and comparing the total antioxidant value, the concentration of vitamin C and the chlorophyll contents of the vegetables after being processed. The DPPH radicalscavening and spectrophotometry is adopt in the measure. The results indicate that chlorophyll contents are higher in green leafy vegetables after be put in boiling water for a short time than those unheated vegetables, while vitamin C and antioxidant value were destroyed heavily and were much lower than those unheated vegetables.
引文
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[2]王画,杨旭海,张茜.绿叶蔬菜干燥技术研究进展[J].食品科技,2017,42(12):88-92.
[3]张倩.绿叶蔬菜的活体保鲜技术及超市叶菜保鲜售卖装置的构建研究[D].广西工学院,2012.
[4]李野,尹利辉,高尚,袁德峥,孙晓翠,徐健峰,李妮.食品和药品中维生素C含量测定方法的研究进展[J].药物分析杂志,2016,36(05):756-764.
[5]任育萱.不同烹饪方式对4种蔬菜中抗氧化成分的影响[J].现代食品,2016,(40):109-113.
[6]刘秀丽,宋平,孙成明.植物叶绿素测定方法的再探讨[J].江苏农业研究,1999(03):46-47.
[7]李占清,魏海英.分光光度法测定新鲜蔬菜中维生素C的含量[J].中国无机分析化学,2014,4(03):79-81.
[8]王琪,田迪英,杨荣华.果蔬抗氧化活性测定方法的比较[J].食品与发酵工业,2008,34(5):166-169.
[9]任红,罗丰,许彦,许如意.菜心叶绿素测定方法比较研究[J].安徽农业科学,2012,40(03):1455-1456.
[10]楚红英,崔虹,袁琦.苦菜中维生素C含量的测定方法及含量变化规律[J].生物质化学工程,2012,46(03):9-12.
[11]张秀君,孙钱钱,乔双,朱海,孙丹,江丕文.菠菜叶绿素提取方法的比较研究[J].作物杂志,2011(03):57-60.