不同蔬菜热烫对维生素C的影响

对黄瓜、菠菜、藕、蒜苔四种新鲜脆性蔬菜在不同温度、时间下进行热烫,运用2,6-二氯靛酚法测定其中的维生素C含量。结果表明:在70～100℃内,热烫温度越低,所需时间越长,而维生素C的损失越高;热烫温度升高,热烫时间缩短,维生素C损失降低;当热烫温度过高时,维生素C的损失增加。大多数蔬菜热烫的温度为90℃,时间为40～60s时,维生素C的保存率最高。

Effect of blanching on vitamin C of different vegetables

Blanching four fresh brittleness vegetables-cucumber,spinach,lotus root,garlic sprout at different temperatures and under different time were studied,then vitamin C content was measured using lysine-methylene chloride indigo phenolic spectrometry.The results showed that at 70~100℃,the lowerer blanching temperature and longer the required time,the higher vitamin C loss was;if blanching temperature was increased and blanching time was shortened,vitamin C loss reduced;when blanching with over-high temperature,vitamin C loss increased.When blanching temperature of most vegetables was at 90℃ for 40~60s,the retention rate of vitamin C reached the highest.