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中国精品科技期刊2020
刘冬梅,周若雅,梁咏雪,等. 不同烹饪方式对西兰花中维生素C和硝酸盐含量及体外模拟胃肠消化的影响[J]. 食品工业科技,2022,43(2):50−57. doi: 10.13386/j.issn1002-0306.2021040099.
引用本文: 刘冬梅,周若雅,梁咏雪,等. 不同烹饪方式对西兰花中维生素C和硝酸盐含量及体外模拟胃肠消化的影响[J]. 食品工业科技,2022,43(2):50−57. doi: 10.13386/j.issn1002-0306.2021040099.
LIU Dongmei, ZHOU Ruoya, LIANG Yongxue, et al. Effect of Cooking Methods on Vitamin C and Nitrate and in-Vitro Digestion of Broccoli[J]. Science and Technology of Food Industry, 2022, 43(2): 50−57. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040099.
Citation: LIU Dongmei, ZHOU Ruoya, LIANG Yongxue, et al. Effect of Cooking Methods on Vitamin C and Nitrate and in-Vitro Digestion of Broccoli[J]. Science and Technology of Food Industry, 2022, 43(2): 50−57. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2021040099.

不同烹饪方式对西兰花中维生素C和硝酸盐含量及体外模拟胃肠消化的影响

Effect of Cooking Methods on Vitamin C and Nitrate and in-Vitro Digestion of Broccoli

  • 摘要: 为了探究易于西兰花消化吸收健康烹饪方式,采用体外模拟胃肠消化技术,探究了6种不同烹饪方式(蒸烤微一体机蒸制、烤制、微波、组合模式、电磁灶蒸制和电磁灶煮制)对西兰花中维生素C和硝酸盐保留率及吸收率的影响。结果表明,达到相同成熟度时,电磁灶煮制时间(1~3 min)最短,烤制时间(6~11 min)最长。另外,微波模式和蒸制(一体机蒸制和电磁灶蒸制)模式在维生素C的保留及消化方面较优,而烤制、组合模式及电磁灶蒸制的样品硝酸盐保留率及吸收率最好。因此,电磁灶蒸制模式(中高档蒸制)是最易于人体维生素C和硝酸盐消化吸收的西兰花烹饪方式。

     

    Abstract: This study explored the effect of six different cooking methods (steaming, roasting, microwave, combined mode, inductor cooker steaming and inductor cooker) on the retention and absorption of vitamin C and nitrate of broccoli during in-vitro simulated gastrointestinal digestion, in search of healthy cooking technology which was easy to digestion and absorption. The results showed that the cooking time of the induction cooker (1~3 min) was the shortest while the one for roasting (6~11 min) was the longest in achieving the same maturity of broccoli. In addition, the samples treated with microwave or steaming had the highest retention and digestion of vitamin C, and the samples of roasted, combined mode or induction cooker steaming displayed the highest retention and absorption rate of nitrate. Therefore, inductor cooker steaming mode (P5 and P9) was considered the most suitable method in cooking broccoli to obtain the most appropriate digestion and absorption of vitamin C and nitrate.

     

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