不同烹饪方式下野生蔬菜中活性成分的比较研究

本文选取马齿苋、蕨菜、椿菜和百花菜为材料,研究其在微波处理、爆炒、焯制和煮制等不同烹饪方式下的总多酚、总黄酮以及叶酸等活性成分含量的变化,并以转移率、保存率和损失率等为评价指标,通过这三种评价指标可以进行对比分析,得出不同烹饪方式下野生蔬菜中各种活性成分的变化情况。实验结果表明,爆炒后椿菜总多酚保存率最高;四种蔬菜经过微波处理后,总多酚转移率大都高于其他烹饪方式,煮制是使总多酚转移率最低的烹饪方式;煮制后,马齿苋、蕨菜、椿菜和百花菜的实际热损失率较高,蕨菜可达到43.37%,微波条件下均为负数。爆炒方式下百花菜总黄酮保存率处于最高水平,为83.14%,微波是最不利于总黄酮保存的一种烹饪方式;为保证总黄酮转移率,宜采用煮制方式;煮制后的蔬菜实际热损失率整体高于其他烹饪方式。此外,焯制方式处理后的蔬菜叶酸含量最高。由此可见,不同烹饪方式下,野生蔬菜中活性成分的变化各不相同,需要合理选择烹饪方式。

Comparative Study on Antioxidant Active Components in Wild Vegetables under Different Cooking Modes

In this paper, Portulaca oleracea, Pteridium fern, Chuncai and Broccoli were used to evaluate the changes of total polyphenols, total flavonoids and folic acid in microwave treatment, stir-frying, cooking and cooking methods. The transfer rate was used to study the change of total polyphenols, total flavonoids and folic acid. The preservative rate and loss rate are the evaluation indexes. Through the comparative analysis of the three evaluation indexes, the changes of various active components in wild vegetables under different cooking methods can be obtained. The results showed that the preservation rate of total polyphenols was the highest after stir-frying, and the transfer rate of total polyphenols was higher than that of other cooking methods after microwave treatment, and cooking was the best way to make the lowest transfer rate of total polyphenols. After cooking, the actual heat loss rates of Portulaca oleracea, Pteridium fern, Chuncai and cauliflower were higher, and the actual heat loss rate of Pteridium fern could reach 43.37%, all of which were negative under microwave conditions. The preservation rate of total flavonoids in Broccoli was at the highest level, 83.14%. Microwave was one of the most unfavorable cooking methods for the preservation of total flavonoids. In order to ensure the transfer rate of total flavonoids, the cooking method should be adopted; the actual heat loss rate of the vegetable after cooking is higher than that of other cooking methods. In addition, the highest folic acid content was found in vegetables treated by the system. It can be seen that the changes of active ingredients in wild vegetables are different under different cooking methods, and it is necessary to choose the cooking methods reasonably.