| 摘要: |
| 目的 了解家庭烹饪条件下铁锅、铝锅、不锈锈钢锅、不粘锅及无碘盐对蔬菜中Vitamin C（Vc）含量的影响。方法 用四种锅烹调经整理、洗切、称重后的蔬菜样品，严格控制加盐和其他烹饪条件，用2，4－二硝基苯肼法测定样品中Vc含量。结果 大部分蔬菜经烹调后Vc含量减少；不粘保存率较高，铁锅、铝锅、不锈钢锅的保存率高低与蔬菜品种有关；先加盐较后加盐对蔬菜中Vc的损失大。结论 这些研究结果对市民合理选择炊具及改进烹调方法具有参考意义。 |
| 关键词: 炊具 盐 蔬菜 维生素C 食物营养 营养分析 |
| DOI： |
| 修订日期：2001-02-25 |
| 基金项目: |
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| Effect of Cookers and Salt on Vitamin C Content in Vegetables |
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| Abstract: |
| Objective To study the effect of cookers and salt on Vc content of vegetables in family cooking . The cookers included iron pots, aluminum pots, stainless pots and tefolon pots.Methods Above-mentioned four pots were used to cook vegetables which have be |
| Key words: cookers,salt,vegetables,Vitamin C |
