烹调对蔬菜中类黄酮物质含量的影响

目的研究不同烹调方法对蔬菜类黄酮物质含量的影响,为开展类黄酮与健康关系的相关研究提供基础数据。方法以炒、焯、煮、微波四种方法烹调天津市售9种蔬菜,采用高效液相色谱法测定烹调前后以及汤汁中5种类黄酮物质含量。结果炒后类黄酮物质保存率较高,在54.6%~115.6%之间;焯为33.6%~107.8%;煮为31.7%~100.5%,微波保存率为43.1%~109.6%。汤汁中也有部分类黄酮物质存在,不同蔬菜经不同烹调后类黄酮转移率不尽相同,范围在1.4%~55.8%之间。结论烹调对各品种蔬菜类黄酮物质含量均有一定影响,不同烹调方法对不同蔬菜类黄酮物质含量影响不尽相同。

Effect of various cooking methods on the contents of major flavonoids in vegetables

Objective To investigate the effect of various cooking methods on the contents of major flavonoids in vegetables,and to provide basic data for researches on the relationship between flavonoid and health.Methods Nine kinds of vegetables obtained from Tianjin market were cooked by frying,boiling,stewing,microwave cooking respectively,then the contents of flavonoids in vegetables and soups after cooking were determined by HPLC.Results The reserving rates of flavonoids after frying,boiling,stewing and microwave cooking ranged from 54.6% to 115.6%,33.6% to 107.8%,31.7% to 100.5%,and 43.1% to 109.6% respectively.Parts of flavonoids were also transfered to the soup after cooking.The transferring rate ranged from 1.4% to 55.8%.Conclusion Cooking often affected the flavonoids in vegetables in some degree,and various cooking methods exerted different effects on the content of flavonoids.