烹调对食物中维生素含量的影响及保护措施的研究

本研究观察了不同烹调方法对米面食品、动物性食品和某些蔬菜中维生素含量的影响及某些保护性措施的效果。结果为:酵母发酵可以明显提高面食中核黄素的保存率。做米饭时,水洗使硫胺素和维生素PP损失20～50%;如果做捞米饭,汤中的水溶性维生素可占总量的30%;用碱煮稀饭,硫胺素几乎全被破坏,而核黄素和维生素PP不受影响。烹调动物性食品时,单纯炒(炸)使维生素损失10～30%,挂糊后再做炒(炸)则维生素的保存率接近100%;用水煮小肉块,汤中维生素的含量可占总量的30～40%。水焯蔬菜使水溶性维生素损失约30～40%,个别可达80%;炒菜时加醋,对维生素C的保护作用不明显;先切再水洗,个别切得细的菜维生素C损失比较严重,但多数菜切后水泡30min,维生素C的保存率仍大于90%。各种蔬菜烹调后β—胡萝卜素的保存率都在80%以上。     

厨房菜肴飘香 警惕“杀手”来袭

我国室内烹调油烟污染十分普遍，这与居民的饮食习惯有关，一般的家常菜离不开煎、炒、炸烹调方式，而菜肴飘香增进食欲。随着生活水平的提高，国内食用油消耗量也不断上升，烹调油烟对室内空气的污染问题更加突出。     

烹调油烟对健康危害的研究进展

烹调油烟是食用油和食物高温加热后产生的油烟 ,广泛存在于居民家庭和餐饮业厨房内。近些年来 ,随着人民生活水平的提高和餐饮业的发展 ,食用油消耗量不断增加 ,烹调油烟已成为室内空气主要污染物之一。 80年代中期以后 ,国内对烹调油烟的毒性、主要成分以及监测方法等方面做了较多的研究。本文就近年来这方面的研究情况作一综述。1　烹调油烟的形成和主要成分食用油和食物在高温条件下 ,发生一系列的变化 ,产生大量的热氧化分解产物 ,其中部分分解产物以烟雾形式散发到空气中 ,形成油烟气。它的形成途径主要是 :( 1)油脂和食物本身所含脂质…     

烹调方法对蔬菜中农药残留水平的影响

目的研究不同烹调方法对蔬菜中农药残留的去除水平和影响因素。方法用浸泡法制备农药污染样本,采用多种烹调方式对样本进行处理,分别检测烹调前后样本中农药浓度,计算消除率。结果不同烹调方法对蔬菜中农药残留去除率不同,基本趋势为蒸〉炖〉包〉炒;同一烹调方法对不同蔬菜中农药残留去除率不同,水分含量大的蔬菜中农药消除率大于水分含量小的蔬菜;烹调时间对蒸的样品农药残留有明显影响,而对炖和炒的样品初始浓度无明显影响。结论不同烹调方法对蔬菜中农药残留去除情况差别较大,应指导群众采用去除农药残留效率高的方法。     

不同种类食用油炒菜和油炸过程中释放PM_(2.5)浓度比较

目的比较不同食用油在油炸和炒菜过程中产生的PM_(2.5)的浓度差别。方法选择市售食用油和不同度数棕榈油,使用配备PM_(2.5)切割头的微电脑激光粉尘仪和智能风速计分别监测在炒菜和油炸过程中产生的PM_(2.5)的浓度和风速。结果炒菜过程中产生的PM_(2.5)的量明显高于油炸土豆条。无精炼菜籽油产生的PM_(2.5)的量明显高于其他食用油。随着烹饪温度的升高,无精炼菜籽油和花生油产生的颗粒物明显增加。随着加热次数的增加,PM_(2.5)的浓度呈现下降趋势。结论烹饪方式和加热温度对食用油产生PM_(2.5)的量有明显影响。     

烹调油烟冷凝物致小鼠遗传毒性的研究

随着人们生活水平的不断提高 ,食用油从豆油逐渐转变为色拉油。尽管如此 ,烹调油烟仍然是生活环境中的重要污染物质。在肺癌的非吸烟病因研究中 ,家庭烹调油烟的危害已引起重视〔1,2〕,烹调食物产生的油烟温度越高 ,油脂氧化分解越严重。有资料报道 ,色拉油冷凝物具有致突变作用。本文以色拉油的冷凝物为受试物 ,对小鼠进行肝脏血及末梢血的嗜多染红细胞 (PCE)微核 (MN)率的观察 ,并对 2者的相关性进行分析 ,报告如下。材料与方法　 (1)试剂 :环磷酰胺为本试验室的化学试剂 ;小牛血清由长春生物制品所提供。 (2 )样品 :收集 5家居民排油烟…     

烹调油烟中反,反-2,4-癸二烯醛浓度与油温的关系

目的 探讨油温与烹调油烟中反,反-2,4-癸二烯醛(t,t-2,4-DDE)浓度的关系.方法 组建食用油加热温度控制装置,通过制作的活性炭管采集气态油烟污染物,在60、90、120、150、180、210、240、270 ℃油温分别采集6个样品,以气相色谱-氢火焰检测器测定其中t,t-2,4-DDE的含量.结果 120℃及以下组未检出t,t-2,4-DDE;与210、240、270 ℃组分别比较,150、180 ℃组浓度较低,差异均有统计学意义(P＜0.01).分别与240、270℃组比较,210℃组t,t-2,4-DDE浓度较低,差异均有统计学意义(P＜0.05).结论 在150～240 ℃油温内,烹调油烟中t,t-2,4-DDE浓度随温度升高而增高.     

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。     

微波烹调对几种蔬菜中总抗坏血酸含量的影响

新鲜蔬菜是供给机体维生素Ｃ的最好来源,但烹调加工对其含量有不同程度的损失。近年来微波炉以其方便、快捷、干净、营养素损失少等优势,已经走进了千家万户。为了解微波烹调与其它烹调方法对Ｖｃ含量的影响,本文以微波、蒸煮、急火爆炒3种烹调方法对沈阳地区冬季市售新鲜大白菜、黄瓜、绿豆芽、元葱4种蔬菜中总抗坏血酸含量进行了测定。材料和方法　(1)取样:取当天采购的4种蔬菜洗净晾干,各取500ｇ左右,切碎混匀,每种称取50ｇ,共4份,分别置於烧杯中,用于不同烹饪方法。(2)烹调方法:①微波烹调:将装有4种蔬菜的烧杯敷膜,对称放置於微波炉中…     

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。     

Squalene in oils and fats from domestic and commercial fryings of potatoes

Squalene was determined in commercial frying oils and fats (sunflower oil, cottonseed oil, corn oil, soybean oil, palm kernel oil, palm oil, vegetable shortening oil, and cooking fats) sampled during deep-frying of potatoes from 21 restaurants in Athens, Greece, and in domestic frying oils [virgin olive oil (VOO), vegetable shortening and sunflower oil] used during the domestic pan-frying and deep-frying of potatoes. The analyses were carried out after cold saponification of the oils followed by gas chromatography-mass spectrometry of the hexane extract. Quantification was carried out by reference curve, using standard squalene solutions. Fresh vegetable oils and fats were found to contain small amounts of squalene (10.2-49.3 mg/100 g oil or fat), with the exception of fresh VOO, which contained 454 mg/100 g. The squalene content of the frying oils was reduced during frying, its lower concentration found in cooked fats (5.9 mg/100 g fat) and its higher in fried VOO (428 mg/100 g oil) after the first frying session. Squalene appeared to be rather stable during frying. Its retention in used restaurant seed oils and fats remained over 50% even after 30 h of frying while a high recovery of 84-96% was observed during the domestic deep-frying of potatoes in VOO. It seems that by using VOO as frying medium a considerable amount of squalene is absorbed by the fried potatoes, thus becoming part of our diet.     

Identification of carcinogens in cooking oil fumes.

According to earlier studies, fumes from cooking oils were found to be genotoxic in several short-term tests such as the Ames test, sister chromatid exchange, and SOS chromotest. Fume samples from six different commercial cooking oils (safflower, olive, coconut, mustard, vegetable, and corn) frequently used in Taiwan were collected. Polycyclic aromatic hydrocarbons (PAHs) were extracted from the air samples and identified by high-performance liquid chromatography and confirmed by gas chromatography/mass spectrometry. Extracts of fumes from safflower oil, vegetable oil, and corn oil contained benzo[a]pyrene (BaP), dibenz[a,h]anthracene (DBahA), benzo[b]fluoranthene (BbFA), and benzo[a]anthracene (BaA). Concentrations of BaP, DbahA, BbFA, and BaA were 2.1, 2.8, 1.8, and 2.5 microg/m3 in fumes from safflower oil; 2.7, 3.2, 2.6, and 2.1 microg/m3 in vegetable oil; and 2.6, 2.4, 2.0, and 1.9 microg/m3 in corn oil, respectively. The authors constructed models to study the efficacy of table-edged fume extractors used commonly by Taiwanese restaurants. Concentrations of BaP were significantly decreased when the fume extractor was working (P<0.05) and the average reduction in percentage was 75%. The other identified PAHs were undetected. These results indicated that exposure to cooking oil fumes could possibly increase exposure to PAHs, which may be linked to an increased risk of lung cancer. The potential carcinogenic exposure could be reduced by placing table-edged fume extractors near cooking pots.     

Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes

In the present work, virgin olive oil, sunflower oil and a vegetable shortening were used as cooking oils for the deep-frying and pan-frying of potatoes, for eight successive sessions, under the usual domestic practice. Several chemical and physicochemical parameters (acidic value, peroxide value, total polar artefacts, total phenol content and triglyceride fatty acyl moiety composition) were assayed during frying operations in order to evaluate the status of the frying oils, which were found within expected ranges similar to those previously reported. The oil fatty acids were effectively protected from oxidation by the natural antioxidants. The frying oil absorption by the potatoes was quantitated within 6.1-12.8%, depending on the oil type and the frying process. The retention of alpha- and (beta + gamma)-tocopherols during the eight fryings ranged from 85-90% (first frying) to 15-40% (eighth frying), except for the (beta + gamma)-tocopherols of sunflower oil, which almost disappeared after the sixth frying. The deterioration during the successive frying of several phenolic species present in virgin olive oil is reported for the first time. The retention of total phenolics ranged from 70-80% (first frying) to 20-30% (eighth frying). Tannic acid, oleuropein and hydroxytyrosol-elenolic acid dialdeydic form showed remarkable resistance in all frying sessions in both frying methods, while hydroxytyrosol and hydroxytyrosol-elenolic acid were the faster eliminated. The deterioration of the other phenolic species account for 40-50% and 20-30% for deep-frying and pan-frying, respectively, after three to four frying sessions, which are the most usual in the household kitchen. Deep-frying resulted in better recoveries of all the parameters examined. The correlation of the deterioration rate of the phenolic compounds and tocopherols during frying is discussed and the nutritional aspects of the natural antioxidant intake, through the oil absorbed by the potatoes, are evaluated.     

Deterioration of natural antioxidant species of vegetable edible oils during the domestic deep-frying and pan-frying of potatoes

In the present work, virgin olive oil, sunflower oil and a vegetable shortening were used as cooking oils for the deep-frying and pan-frying of potatoes, for eight successive sessions, under the usual domestic practice. Several chemical and physicochemical parameters (acidic value, peroxide value, total polar artefacts, total phenol content and triglyceride fatty acyl moiety composition) were assayed during frying operations in order to evaluate the status of the frying oils, which were found within expected ranges similar to those previously reported. The oil fatty acids were effectively protected from oxidation by the natural antioxidants. The frying oil absorption by the potatoes was quantitated within 6.1-12.8%, depending on the oil type and the frying process. The retention of α - and (β + γ)-tocopherols during the eight fryings ranged from 85-90% (first frying) to 15-40% (eighth frying), except for the (β + γ)-tocopherols of sunflower oil, which almost disappeared after the sixth frying. The deterioration during the successive frying of several phenolic species present in virgin olive oil is reported for the first time. The retention of total phenolics ranged from 70-80% (first frying) to 20-30% (eighth frying). Tannic acid, oleuropein and hydroxytyrosol-elenolic acid dialdeydic form showed remarkable resistance in all frying sessions in both frying methods, while hydroxytyrosol and hydroxytyrosol-elenolic acid were the faster eliminated. The deterioration of the other phenolic species account for 40-50% and 20-30% for deep-frying and pan-frying, respectively, after three to four frying sessions, which are the most usual in the household kitchen. Deep-frying resulted in better recoveries of all the parameters examined. The correlation of the deterioration rate of the phenolic compounds and tocopherols during frying is discussed and the nutritional aspects of the natural antioxidant intake, through the oil absorbed by the potatoes, are evaluated.     

食物烹调方法对含碘食盐中碘含量的影响

本实验研究了含碘食盐中碘在食物烹调中的保留率，以及食物对含碘食盐中碘的保留率的影响，选择市售的蔬菜，按民间常用的烹调方法烹调，并规定了各种烹调方法的详细步骤。采用碳酸钾固定碘，在５５０℃下硫酸锌助灰化，砷铈接触比色法测定碘含量。不同烹调方法对含碘食盐中碘的保留率影响不同。炖和蒸的烹调方式使碘的保留率一般大于炒的。烹调过程中不同蔬菜对碘盐中碘的保留率有一定的影响，茄果类、叶菜类、根茎类、豆类在炒的过程中碘保留率依次为８４．２％，５６．９％，４４．５％，３６．６％。茄果类、根茎类、豆类、畜肉类在炖的过程中碘保留率依次为６６．１％，５３．４％，４７．０％，４３．２％。食物中的有机碘稳定性高于含碘食盐中的无机碘     

烹调油烟对女工生殖健康的影响

目的探讨烹调油烟对女工的生殖健康影响。方法采用生殖流行病学调查方法,按照统一的妇女生殖健康调查表,随机抽取某几个社区女性厨师152名为接触组,选择该几个社区人群(在家没有煮饭的女性)608名作为对照组。结果接触油烟组女工腹痛、嗜睡失眠、恶心、周期紊乱、经量异常、妊娠剧吐、自然流产的检出率高于对照组,差异有统计学意义(P0.05);而妊娠贫血、妊娠期高血压综合征、出生儿先天畸形、早产、过期产、低出生体重儿检出率两组间差异均无统计学意义(P0.05)。结论烹调油烟对女性生殖健康有一定的影响。     

The type of oil used for cooking is associated with the risk of nonfatal acute myocardial infarction in costa rica

Palm oil and soybean oil are the 2 most widely used cooking oils in the world. Palm oil is consumed mainly in developing countries, where morbidity and mortality due to cardiovascular disease (CVD) are on the rise. Although claims about adverse or protective effects of these oils are commonly made, there are no epidemiologic studies assessing the association between these oils and cardiovascular disease endpoints. We examined whether consumption of palm oil relative to soybean oil and other unsaturated oils (predominantly sunflower) is associated with myocardial infarction (MI) in Costa Rica. The cases (n = 2111) were survivors of a first acute MI and were matched to randomly selected population controls (n = 2111). Dietary intake was assessed with a validated semiquantitative FFQ. Adipose tissue profiles of essential fatty acids were assessed to validate cooking oil intake and found to be consistent with self-reported major oils used for cooking. The data were analyzed using conditional logistic regression. Palm oil users were more likely to have an MI than users of soybean oil [odds ratio (OR) = 1.33; 95% CI: 1.08-1.63] or other cooking oils (OR = 1.23; CI: 0.99-1.52), but they did not differ from users of soybean oil with a high trans-fatty acid content (OR = 1.14; CI: 0.84-1.56). These data suggest that as currently used in Costa Rica, and most likely in many other developing countries, the replacement of palm oil with a polyunsaturated nonhydrogenated vegetable oil would reduce the risk of MI.     

Effects of cooking plant oils on recurrent aphthous stomatitis: a randomized, placebo-controlled, double-blind trial

OBJECTIVE: One-third of the total population seems to develop minor recurrent aphthous stomatitis (RAS) during their lifetime. However, well-controlled dietary intervention studies to prevent minor RAS are very rare. The objective of the present study was to investigate whether the prevalence of RAS decreased with perilla oil (rich in alpha-linolenic acid). METHODS: Thirty subjects (8 men and 22 women) who had minor RAS at least once a month were randomly allocated to a soybean oil group or a perilla oil group in a double-blind manner (experimental phase) after a run-in phase of 4 mo during which subjects used a reference oil, the most popular cooking oil in Japan, or a 50/50 mixture of soybean oil and rapeseed oil. During the experimental phase, subjects were asked to use soybean oil or perilla oil as the sole cooking oil for 8 mo. Blood samples were collected at the start and end of the experimental phase for fatty acid analysis of total plasma phospholipid fraction. Occurrence and needed days for healing of minor RAS were recorded during the two phases and compared. RESULTS: alpha-Linolenic acid concentrations in the plasma phospholipid fraction increased significantly in both groups during the experimental phase to a similar extent. The prevalence of minor RAS in the experimental phase decreased significantly in both groups compared with the run-in phase to a similar extent, without intergroup differences. CONCLUSION: Perilla oil, which is rich in alpha-linolenic acid, was not superior to soybean oil in preventing minor RAS. There was a possibility that avoiding rapeseed oil might be beneficial for prevention of minor RAS.     

Chinese food cooking and lung cancer in women nonsmokers

Cigarette smoking cannot fully explain the epidemiologic characteristics of lung cancer in Taiwanese women, who smoke rarely but have lung cancer relatively often. In a previous study, the authors suspected that exposure to fumes from cooking oils was an important risk factor for lung cancer in Taiwanese women nonsmokers in the Republic of China. In a new case-control study conducted in 1993-1996, they further explored the association of oil fumes with lung cancer in women. Two sets of controls were used concurrently. The subjects were 131 nonsmoking incident cases with newly diagnosed and histologically confirmed primary carcinoma of the lung, 252 hospital controls hospitalized for causes unrelated to diseases of smoking, and 262 community controls; all controls were women nonsmokers matched by age and date of interview. Details on cooking conditions and habits were collected, in addition to other epidemiologic data. Lung cancer risk increased with the number of meals per day to about threefold for women who cooked these meals each day. The risk was also greater if women usually waited until fumes were emitted from the cooking oil before they began cooking (adjusted odds ratios = 2.0-2.6) and if they did not use a fume extractor (adjusted odds ratios = 3.2-12.2). These results suggest that a proportion of lung cancer may be attributable to the habit of waiting until the cooking oil has been heated to a high temperature before cooking the food.