摘要
以本芹、西芹为原料,研究4种烹饪方法(漂烫、蒸、微波、炒)对芹菜感官品质和营养品质的影响。研究了不同烹饪加热方式对两种芹菜的硬度、色泽、叶绿素、抗坏血酸、多酚类物质和抗氧化能力的影响。结果表明:烹饪处理后,西芹的硬度和色泽得以较好地维持,感官品质优于本芹,但其功能成分、营养价值均低于本芹。漂烫处理有明显的护色作用,但营养成分损失较大。相比于漂烫、微波和炒,蒸能够更好地保持芹菜的脆性和绿色色泽等感官品质,且抗坏血酸保留率最高,本芹、西芹分别为84.95%、73.90%。微波和油炒使芹菜中总酚含量增加,抗氧化能力升高。烹饪后,黄酮类化合物含量显著降低(P<0.05)。人们在日常食用芹菜时,应根据自己的需求选择合理的烹饪方法。
Abstract The effect of four cooking methods on hardness, color, chlorophyll, ascorbic acid, total phenols and an- tioxidant activity of two celeries were studied in this paper. Oriental celery and western celery were cooked by blanching, steaming, microwave heating and stir-frying. The changes in contents of six kinds of flavonoids after cooking were also studied. The results indicated that blanching could protect the color of celeries while caused great loss of nutrients. After steaming, sensory quality like color and hardness were well maintained and ascorbie acid were retained at 84.95% in oriental celery and 73.90% in western celery. The total phenols contents and antioxidant activity increased significantly after microwave heating and stir-frying. However, all these cooking methods caused a significant reduction of the contents of aseorbic acid and flavonoids in celeries（P〈0.05）. People should make a reasonable choice of cooking methods accord- ing to their own needs in daily consumption of eeleries.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2012年第2期81-87,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
浙江省重大科技专项(2010C12012)
国家科技支撑计划项目(2008BAD91B04)
关键词
烹饪方法
芹菜
感官品质
营养
cooking method
celeries
sensory quality
nutrition
作者简介
彭燕，女，1985年出生，硕士生
通讯作者：陈健初
