不同烹调方法下马铃薯中部分维生素和矿物质保留因子的变化

目的研究马铃薯在不同烹调方法下各种维生素和矿物质元素的保留因子。方法将马铃薯去皮、洗涤、切割,以炒、烧、焯、炸、蒸等方法进行烹调,分别记录烹调前后的重量,采用相应的国标方法测定烹调前后马铃薯中几种维生素和矿物质元素的含量,并计算相应的保留因子。结果维生素C在烧马铃薯时保留率较高,在炒、焯、炸、蒸时损失较多;硫胺素、核黄素、维生素B6、烟酸在炒、烧、蒸时保留率较高,在焯和炸时有较大的损失;矿物质元素钾、钙、磷等在焯时损失较多,而在其它烹调方式下损失较少。结论马铃薯经烹调后各种维生素和矿物质元素都有不同程度的损失;同一种营养素在不同的烹调方法下保留因子也存在一定的差异。

Changes of vitamins and mineral retention factors in potato cooked by different methods

Objective To study the effect on the retention factors (RFs) of vitamin and mineral in potato cooked by different methods, to provide reference for evaluation of diet's nutrition and the RF decision of similar vegetables in our country. Methods Potato were selected and cooked by different methods, such as frying, braising, boiling deep frying and steaming, according to local tradition and custom. Meanwhile, weights of potato before and after cooking were recorded. Respectively vitamin and mineral contents in every sample were analyzed with the national standard methods.Results The RF value of vitamin C was higher during braising than that of during frying, boiling, deep frying and steaming. The RF values of thiamin, riboflavin, vitamin B_6 and niacin were more loss during boiling and deep frying than those during other methods.The RFs of every minerals were more loss only during boiling.Conclusion Cooking may change the contents of vitamins and minerals in potato. There could be for one nutrient different RFs during different cooking methods.