蔬菜维生素B_1、维生素B_2保留因子的研究

目的通过比较不同蔬菜、不同烹调方法间维生素B1、维生素B2保留因子(RF)的差异,探讨影响蔬菜维生素B1、维生素B2保留因子的因素。方法选取了常见的12种蔬菜,以炒、炖、炸、蒸、焯、盐腌的方法进行烹调,分别记录烹调前后的重量,采用GB/T5009.84-2003荧光法、GB/T5009.85-2003荧光法分别测定烹调前后维生素B1、维生素B2含量,计算出相应的重量保留因子(保留率)和维生素B1、维生素B2保留因子(保留率)。结果鲜豆类蔬菜,维生素B1的保留率大多在66%~75%之间,维生素B2的保留率在85%~90%之间。焯不论对于根茎类还是叶菜类都会造成维生素B1的较大损失,损失率为50%。对于叶菜类,焯同样会造成维生素B2较大损失,RF的均值为50,明显低于炒青菜(P<0.05)。根茎类和茄果类蔬菜在炒的烹调方式下维生素B2的RF值在77~79之间。结论焯会造成较大的维生素B1、维生素B2损失,炒的维生素B1、维生素B2保留率较高;烹调方法、蔬菜的品种是影响维生素保留因子的重要因素。

Study on vitamin B1, vitamin B2 retention factors in vegetables

Objective To study the influence factors of vitamin B1 , vitamin B2 losses in vegetables during cooking. Methods 12 types of fresh vegetables were selected and cooked by different cooking process, including roast, braise, fry, steam, scald and salt curing, vitamin B1 and vitaminB2 contents in raw and cooked samples were analysed respectively by GB/T 5009.84 - 2003 and GB/T 5009.85 - 2003 fluorometry. At the same time, weights of vegetables before and after cooking were recorded. Then CY and RF were calculated. Results The results showed that the retention rate in leguminous vegetables was 66% - 75% for vitamin B1 and 85% - 190.% for vitamin B2. Scalding could cause bigger loss of vitamin B1 in leafy vegetables and root vegetables, RF was about 50.The values of vitamin B2 RF in leafy vegetables for roasting was bettering than for scalding. For vitamin B2 , the retention rate in root and cucurbitaceous vegetables was about 77 - 79. Conclusion Vitamin B1 and vitamin B2 retention factors of roasting and steaming are more than that of frying and scalding. Temperature, time and variety of vegetable are the important influence factors of vitamin retention factors.