| 不同热处理对蔬菜抗氧化活性的影响 |
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| 引用本文： | 田迪英,杨荣华. 不同热处理对蔬菜抗氧化活性的影响[J]. 食品与发酵工业, 2005, 31(6): 30-32 |
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| 作者姓名： | 田迪英 杨荣华 |
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| 作者单位： | 浙江工商大学食品、生物与环境工程学院,杭州,310035 |
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| 基金项目： | 浙江教育厅科研基金资助项目(No.20010305) |
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| 摘 要： | 对浙江省内常见的17种蔬菜分别进行蒸、煮或微波加热处理、用DPPH法测定它们的抗氧化活性,并与新鲜蔬菜的氧化活性进行比较。结果发现,不同烹调方法对蔬菜的抗氧化活性的影响不同。总体上看,蔬菜的抗氧化能力经蒸或煮处理的有所下降,但经微波加热后有所提高。
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| 关 键 词： | 烹调 蔬菜 抗氧化活性 |
| 修稿时间： | 2005-03-09 |
The Effects of Different Heat Treatment on the Antioxidative Activity Vegetables |
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| Tian Diying,Yang Ronghua. The Effects of Different Heat Treatment on the Antioxidative Activity Vegetables[J]. Food and Fermentation Industries, 2005, 31(6): 30-32 |
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| Authors: | Tian Diying Yang Ronghua |
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| Abstract: | Steaming, boiling and microwave heating techniques were used in seventeen common kinds of vegetables in Zhejiang Province. Their antioxidative activities were investigated by DPPH and compared with that of fresh vegetables. The results showed that different heating methods exhibit different influence on the antioxidative activity of vegetables. Generally, the antioxidant ability decreased after steaming or boiling process, but increased after microwave. |
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| Keywords: | cooking vegetables antioxidant activation |
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